3.22.2011

gluten free whole grain muffins with pecans and cranberries

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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:

Brown Rice
Buckwheat
Oats
Quinoa
Sorghum
Teff
Millet
Corn
Almond

Here are a few starch options:

Cornstarch
Potato Starch
Tapioca flour
White rice flour
Arrowroot

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

Print recipe

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!





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20 comments:

Indie.Tea said...

Oo, these look delicious. I've really, really got to try more gluten-free things myself...

Ana Rita said...

So good and delicious.It's certainlly easy to make and we can make with what we love most....

Kisses,
Rita

Tanna at The Brick Street Bungalow said...

These look delicious! I've frequently thought I might enjoy a scale. LOL! I always loved chemistry class. ;)

peachkins said...

they look yummy!

Lisa@The Nourishing Homemaker said...

Yeah! More gluten free! I made muffins this morning for breakfast. I'm bookmarking these. They look yummy!

TKW said...

Aha! I've been waiting for the gluten-free muffin recipe! I knew it wouldn't be long! I have several friends with Celiac, so I'm bookmarking this!

Randi Troxell said...

you know me..
i give muffin anything a shot..
def will try these babies out!!!

Joanne said...

I always use a kitchen scale when baking...I find it makes things more accurate and less messy! Both pluses. These muffins look beautiful! I would never have guessed that they were gluten free!

Holly said...

One of my good friends is all gluten free-this would be perfect for her!!

pigpigscorner said...

Digital scale is important for baking, it's a great investment! The muffins look great!

Debbie said...

Those look and sound amazing! I also bookmarked your black bean and sweet potato enchilada casserole recipe. Both sound great.

Julia said...

Kim you keep on churning out good stuff . . . I feel like I need some good muffins to get things going. :)

Nutmeg Nanny said...

I love all the gluten free recipes I have seen popping up. I hear it's a nice healthy way to eat...even if you don't have too.

hosted outlook said...

Those looks delicious! Am drooling!

The Blonde Duck said...

Those look awesome!

5 Star Foodie said...

pecans and cranberries are the best combination, and these muffins look awesome!

Michelle @ Find Your Balance said...

I got a scale recently too - they say it makes for much more precise measurements, better than using cups. Cool!

baking.serendipity said...

I love pecans in muffins! I have never tried a gluten free muffin, but these look so good :)

Magic of Spice said...

What a beautiful combination, they look fantastic!

sophiesfoodiefiles said...

I love these gf muffins. I am so going to try these!

MMMMMM,..;thanks for another grand & tasty recipe!

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