Gluten Free Blueberry Muffins, Gluten Free Banana Bread, Gluten-Free Flour Mixture

Published on by www.coppertech.biz

Gluten Free Blueberry Muffins

Recipe from Free Range Cookies in Missouri

 

Prep Time: 20 minutes
Bake time: 15-20 minutes

Combine the following dry ingredients in a large mixing bowl and set aside:

2 1/4 cups gluten free flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon baking soda
Pinch salt

Combine the following wet ingredients then add to large bowl:

2 eggs
1 cup soured almond milk, soy milk, milk
1/2 cup canola or vegetable oil
1 tablespoon vanilla extract
Zest of one lemon

Fold in:

1 cup blueberries, lightly dusted with gluten free flour
Preheat oven to 375 degrees. Fill paper lined muffin tins mostly all the way to the top. Bake for about 27-28 minutes. Yield: 17 fluffy muffins. (back to top)

Gluten Free Muffin Baking Tips

A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like Bob’s Red Mill or use your favorite all-purpose mix. Make your own rice flour blend by combining 6 cups brown rice flour, 2 cups potato starch, and 1 cup tapioca starch in a large container. Use this in recipes calling for a gluten-free flour blend.

Using ½ cup of almond meal as part of your total flour mixture in this recipe will add moisture and enhance the texture of your muffins.

Regular dairy milk can be substituted in this recipe. To sour any kind of milk, pour 1 tablespoon of apple cider vinegar (or 2 tablespoons lemon juice) into a measuring cup and add milk to measure 1 cup. Stir and let sit for about 10 minutes.

If you don’t have any brown sugar, just use all granulated sugar. And feel free to reduce the amount of sugar to your taste.

You can make this recipe with unsoured milk also. If you do this, you can leave the baking soda out.

You can reduce the amount of oil by using applesauce in place of some of the oil. For example, place 2 tablespoons applesauce in a measuring cup, then add oil to equal ½ cup. Feel free to experiment and play here. You’ll have about 2 cups total wet ingredients.

Make sure the oven is preheated. Your muffins will be higher and better defined.




 

,

 

Prep Time: 25 minutes
Cooking Time: 40-45 minutes at 350 degree

Makes one loaf

Ingredients:
1 ¾ cup of gluten free flour (see notes below)
1 teaspoon either xanthan or guar gum (binding agent)
1 teaspoon of baking soda
½ teaspoon of salt
½ cup of sugar
1/3 cup of vegetable shortening or butter
2 large or x-large eggs
4-5 medium or 3 large ripe bananas
½ cup of walnuts or any nut you prefer (optionally)

 

Directions:

· Turn on oven
· Lightly spray fat, loaf pan
· In one bowl, mix flour, xantham or guar gum, baking soda, and salt and set aside.
· In another bowl, with a beater, mix fat and sugar until light and fluffy.
· Add eggs to the fats mixture and continue to beat until incorporated.
· Add ripe bananas to the fats (bananas will be chunky)
· Turn down beater speed and slowly add flour mixture and 1/4cup of nuts to bananas mixture and mix until blended. If the mixture is too thick, add 1 to 2 tablespoon of milk

Spoon mixture into loaf pan and top with remaining nuts.

Since all oven cooking time varies, bake somewhere between 40-50 minutes at 350 degrees. To test for doneness, insert toothpick in the middle of loaf and it is done when toothpick comes out clean. (Start testing for doneness when you can smell the banana bread cooking.) Cool for 10 minutes on a cooling rack. Invert and wait to cool for another 15 minutes before slicing.
————————————————————————————-

Gluten-Free Flour Mixture:
Yield: 3 cups
This mix can be used as a one-to-one cup substitution for wheat in most recipes. Gluten-free flour, mix the following ingredients

Ingredients:
2 cups white rice flour
2/3 cup potato starch*
1/3 cup tapioca starch
* Note that potato flour is not the same as potato starch.

** All of the above items can be found at most supermarkets. Whole Foods carries all of these products. These items can be found at less cost at Chinese food markets, such as the “Super 88″ in Brighton and Boston.

*** If you do not want to mix your own gluten free flour mixture, most supermarkets carry ready-made gluten free mixtures.

Binding Agent:
All gluten-free recipes require a binding agent to make up for the lack of gluten. For each cup of gluten-free flour (or flour mix) use an appropriate amount of xanthan or guar gum (found in local market, I have not seen these items in the chinese market):
1 teaspoon for cakes
2 teaspoons for breads or pizza
1 teaspoon or none for most cookies




 

Gluten-Free Flour Mixture

To make Gluten-free flour, mix the following ingredients:

Yield: 3 cups

This mix can be used as a one-to-one substitution for wheat in most recipes

Ingredients

2 cups white rice flour
2/3 cup potato starch*
1/3 cup tapioca starch

**all the above items can be found at most supermarkets. I have these items cheaper at chinese market, “Super 88″ in Brighton and Boston carries these products. If you cannot find these products at your local market, Whole Foods definately carries them in their baking isle.

Directions

Mix ingredients together. Store in a cool, dry place until ready for baking.

* Important: potato starch is not the same as potato flour.

All gluten-free recipes require a binding agent to make up for the lack of gluten. For each cup of gluten-free flour (or flour mix) use an appropriate amount of xanthan or guar gum (found in local market, I have not seen these items in the chinese market):

1 teaspoon for cakes
2 teaspoons for breads or pizza
1 teaspoon or none for most cookies

To be informed of the latest articles, subscribe:

Comment on this post