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!
3.22.2011
gluten free whole grain muffins with pecans and cranberries
Labels:
Breakfast,
Muffins,
Yummy Treats
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20 comments:
Oo, these look delicious. I've really, really got to try more gluten-free things myself...
So good and delicious.It's certainlly easy to make and we can make with what we love most....
Kisses,
Rita
These look delicious! I've frequently thought I might enjoy a scale. LOL! I always loved chemistry class. ;)
they look yummy!
Yeah! More gluten free! I made muffins this morning for breakfast. I'm bookmarking these. They look yummy!
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!
you know me..
i give muffin anything a shot..
def will try these babies out!!!
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!
One of my good friends is all gluten free-this would be perfect for her!!
Digital scale is important for baking, it's a great investment! The muffins look great!
Those look and sound amazing! I also bookmarked your black bean and sweet potato enchilada casserole recipe. Both sound great.
Kim you keep on churning out good stuff . . . I feel like I need some good muffins to get things going. :)
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.
Those looks delicious! Am drooling!
Those look awesome!
pecans and cranberries are the best combination, and these muffins look awesome!
I got a scale recently too - they say it makes for much more precise measurements, better than using cups. Cool!
I love pecans in muffins! I have never tried a gluten free muffin, but these look so good :)
What a beautiful combination, they look fantastic!
I love these gf muffins. I am so going to try these!
MMMMMM,..;thanks for another grand & tasty recipe!
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