Gaining Gluten Free Baking Confidence

In the last several weeks, I’ve just bullied through my fear and baked muffins for breakfast.  Whether they were good (read: edible), or not, was irrelevant.

In my gluten-free journey, I have been too concerned about having the ‘perfect’ baked goods that exactly compare to gluten-based baked goods.  That is a complete fantasy of mine.  From what I’ve tasted, thus far, from GF bakeries and other home bakers of GF products, you can get close but the exact taste and texture of gluten-based baked goods is not something gluten free products can mimic perfectly.  So, I’ve stopped trying and am getting better results! (Weird, right?!)

Getting back to the matter at hand, I made GF muffins 4 days in a row using slightly different recipes each day adjusting to make it better and more palatable for the majority in my family.

The consensus on the best BASIC Gluten Free Muffins is this one:

Blackberry and Strawberry GF Muffins

Makes 12 muffins

1 3/4 cup Bob’s Red Mill 1-to-1 Baking Flour

1/4 cup Coconut Flour

1 tsp Xanthan Gum

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 cup Vegetable Oil  OR 1/2 cup Earth Balance Margarine (softened)

1 1/4 cup granulated sugar

1 tsp almond extract

1 tsp vanilla extract

2 large eggs

1/2 cup Half-n-Half (or, your favorite milk alternative)

1 cup of your favorite seasonal fruit, berries, &/or nuts

Preheat oven 425 degrees.  Prepare muffin pan and line with cupcake liners.  Or, spray the muffin pans with gluten free cooking spray.  (Or, use a bit of Earth Balance on a paper towel to grease your muffin pans.)

Mix all of the dry ingredients together in a bowl and stir until well blended.

In the bowl of your mixer, add the margarine (or oil).  If using margarine, add sugar and mix until light and fluffy.  Then add, eggs one at a time.  After each egg, mix well until fully incorporated into the sugar margarine batter.

Add half the flour (dry ingredients) mixture to the mixing bowl.  Mix until just combined.  Add 1/2 the milk to the mixing bowl.  Mix until just combined.  Add the rest of the flour mixture.  Mix.  Then the rest of the milk.  Add the two extracts last mixing until just combined.

Now, add your favorite berries and/or fruit to the mixture. (I used blackberries and strawberries!)  If the fruit are large, cut into smaller pieces.  If you are adding nuts, add them now, as well.

Fill your prepared muffin cups to the top.  This mixture rises well.

You can sprinkle the top of your muffins with brown sugar, if you’d like.

Place muffin pans in the oven and reduce heat to 375 degrees.  Bake for 20 – 25 minutes (watch carefully!).  [Please note: Gluten Free baked products do not brown as well as gluten-based muffins.]

You can use a piece of gluten free uncooked spaghetti to check for doneness.  If the GF spaghetti comes out clean, the muffins are ready.

Let cool for 5 – 10 minutes then enjoy!

 

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