Wednesday, 21 September 2011

Gluten-Free Lemon Blueberry Muffins

There is one aspect of gluten-free baking that has eluded me.  I can't seem to get a recipe made that doesn't have a slightly damp, gooey middle.  Cakes are fine, breads are fine but muffins, pancakes and waffles are almost always a gross middle.  It is more true the healthier the recipe.  Everything turns out that is white rice flour and sugar but as soon as you get into the oat, almond, coconut flours there ends up a gooey slight snotty textured center.  Big Daddy finds this really off putting and won't eat pancakes at all.  Because I am the only one in the family that *has* to be gluten free I feel bad that they are 'suffering' at my expense-- Although I am glad that they all eat little to no gluten...better for everyone--

So one of my favourite food bloggers has recently gone gluten free (yay) and has been baking up a storm and writing about it.  So I thought I would try one of her muffin recipes.  I am desperate to make some decent muffins for the kids snack for school and not only do I want them to be gluten free, low or no sugar (with some other sweetening agent) but they have to be nut free because of school policy......

Here is her recipe with bold where I made changes

2 tbsp Coconut Flour
1/2 cup Oat Flour
1/2 cup Sweet Rice Flour
2 lg Eggs
1 med. Mashed Banana
1 cup Blueberries
1/2 cup Almond Milk
1 tsp Baking Powder
1/4 tsp salt
1/2 cup Sucanat - I don't use sucanat, I used 1/3 cup of Blue Agave Syrup
3 tbsp Coconut oil, melted
1 tbsp Lemon Zest
2 tbsp Lemon Juice

  1. Preheat oven 350
  2. Grease pan
  3. Combine flours, baking powder, sucanat & salt
  4. Mash Banana
  5. Whisk eggs in with banana, add milk and coconut oil
  6. Add wet to dry and stir until combined
  7. Stir in blueberries, lemon zest & juice
  8. Scoop batter into pan and bake until a knife comes out clean.
Now because I added more liquid I added a tablespoon extra of oat flour.  This recipe had the same strange gooey middle but the lemon zest/juice made this much more tolerable.  The over all flavour is really nice, I like this combination of flours.  There was just enough coconut taste without it being overwhelming mingled with lemon and blueberries.  They are pretty dense without being tough.  I would make these again but if they were for personal use I might add almond flour into the mix.  If they are going to be dense I prefer one of the flour to 'honour' that.  And the kids love them which makes it a win

Here they are

It reminds me....I have a recipe for raspberry coconut muffins...I'm going to do those next

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