Wednesday, August 27, 2014

Gluten-Free Pumpkin Muffins

The first thing you should know is I make my own gluten free flour mix.  I follow the gluten free goddess recommendations.  That is 700 grams of grains and 300 grams of starch.  I have several mixes depending on what I am baking and who is coming to breakfast.  If the guest I am serving can eat certified gluten free oat flour then I may use that as one of my grains in my mix.  Regardless I always make the mix up ahead of time, and have a couple of the mixes on hand.  That way when the creative juices are flowing, I am already ready to rock.  :)

Today, I wanted to make a corn muffin.  I wanted it to be gluten free and dairy free. If you wanted to make it vegan all you need do is use Ener-G Egg replacer.  It is as easy as that.

Tested today on my guests, Gluten Free Pumkin Muffins.

3 fresh farm eggs or Ener-G Egg Replacer for two eggs
1/2 cup light olive oil
3/4 cup pumkin puree (yes mine is fresh too)
3/4 cup dark brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground nutmeg
1 cup Gluten-Free cornmeal
1 cup gluten free all purpose mix*
1 tsp baking powder
1/2 tsp salt

I placed all the ingredients in a bowl and hand mixed gently until well blended.  Then using a rubber spatula and table spoon I tried to put equal amounts of my mix into 12 muffin tins. I don't use liners, just lightly oil the bottoms of the cup with light olive oil. (no sprays...please)

Preheat your oven to 400 and then drop the temperature down to 350.  Place your muffin tin in the center of the oven fully loaded and bake for 20 to 35 minutes or until the muffin feels firm but still moist.  Pull the muffin tray out of the oven and remove the muffins to cool on a wire rack.

I served mine with orange blossom honey.  The cornmeal gives this muffin a slight texture.  It is very good and slightly sweet.  Enjoy!

This receipe was adapted from the Gluten Free Goddess.

*What was in my all purpose gluten free flour mix? Certified GF Oat flour, Quinoa flour, Sorgum, Coconut flour, Arrow root,  Potatoe Starch and Tapioca Starch.

Happy baking!  GF Style.

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