Today I went out and bought myself a digital kitchen scale. I found a really fun and informative blog recently called Gluten Free Girl and the Chef. They only use grams as measurement for their recipes. No cups, 1/2 cups, 1/4 cups... I've done this at work but never in my home kitchen. I've been craving a new and fun challenge so I decided to give some of the ideas and recipes on this blog a go. They stick with a ratio of 700 grams of flour to 300 grams of starch....for this recipe. This makes about 9-10 cups of flour mixture, plenty for several batches. There are so many wonderful gluten free flours to choose from.
Here are a few options:
Here are a few starch options:
White rice flour
Each combination brings a different complexity of flavors and textures. I'm so excited to explore all of the possibilities!
Using the scale is so darn easy, I don't know just why I haven't invested in one sooner. I used a combination of brown rice flour, quinoa flour, buckwheat flour and gluten-free quick cooking oats. For the starch I combined potato starch, corn starch and tapioca flour. I have to tell you, I felt a bit Alton Brown-ish while putting this all together. :)
I also found a great mix of pecans and cranberries with rosemary at Trader Joe's. I roughly chopped a couple handfuls and threw it into the muffin mix.
I love the way these muffins came out. They were moist inside and had a nice bit of crispness on the outside. My kids didn't care for the buckwheat, but I really enjoyed it.
Gluten Free Whole Grain Muffins
recipe adapted from glutenfreegirl.com
makes about 15 muffins
350 grams whole-grain flour mix
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp kosher salt
180 grams brown sugar
2 large eggs
300 grams buttermilk
1 tsp vanilla extract
100 grams canola oil
2 large handfuls of pecan cranberry mix
Preheat oven to 350. Spray oil muffin pan.
In a large bowl, combine the flour mix, baking soda, baking powder, salt and brown sugar. Whisk well to combine. In a separate bowl, combine the eggs, buttermilk, vanilla and oil. Add the wet ingredients to the dry ingredients. Stir just until combined. Fold in the nuts and fruit. Fill muffins cups 3/4 full and bake for 20-25 minutes or until toothpick inserted comes out clean.
Even if you aren't watching your gluten intake I encourage you to give this recipe a try. Experimenting with alternative flours can be both fun and delicious!