Saturday, January 29, 2011

Gluten Free

Nope, I'm not.  But I do happen to be surrounded by several wonderful women and children who are.  We get together every Friday amid baked goods and coffee and it always saddens me when not everyone gets to sink their teeth into something fresh from the oven. Lately, I've been visiting Gluten-Free Girl on her blog and in her recent book.  We eat a lot of pasta and other wheat-based products around here and I'm always on the search for something new and different to toss into our diets.  When I came across her whole grain muffin post, I knew I had to try it. The boys scarfed them up and they were a hit at play group among my gluten-free friends.  And the best part?  They're good....really, really good.

Whole Grain Blueberry Lemon Muffins

Adapted, slightly, from Gluten-Free Girl

A total of 350 grams and equal proportions of each:  millet, oat, amaranth, teff, and quinoa flours
(use a scale, but it was about 1/2 c. of each grain)

A total of 150 grams and equal proportions of each: white rice flour and cornstarch

Combine the flours in a large bowl and there you have your whole grain mix.  As this was my first gluten-free baking event, I erred on the side of caution and halved the recipe for the mix. Next time, I'll make the full 1000 grams and am really looking forward to trying new grain combinations. Store the extra in a glass mason jar-it looks pretty.

350 grams whole grain flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams dark brown sugar
1 teaspoon vanilla salt (regular is fine)
2 eggs
300 grams vanilla soy milk
100 grams canola oil

zest of one organic lemon
Heaping 1/2 c. blueberries

Preheat the oven to 350F.  Line 15 muffin tins with paper liners.

Combine the flour, baking soda, baking powder, sugar, and vanilla salt in a large bowl. Whisk them together and toss in the blues to coat.
Whisk together the eggs, soy milk,canola oil, and lemon zest. Add them to the dry ingredients. Stir with a fork and rubber spatula (not at the same time) until well combined.
Fill the muffin tins 3/4 full. Bake until the muffins are browned and a toothpick comes out clean, about 25 to 35 minutes.



  1. Love your blog and the header photo! We are eating differently in my house now avoiding wheat, spelt, soy, eggs, peanuts, almonds, corn, dairy and cane sugar...!! What's amazing is that I still managed to make amazing buckwheat cookies the girls can both eat as well a yummy coconut ice cream. So, I love how thoughtful you are of our mom's group...not hinting you be thoughtful of every food sensitivity though...:-)

  2. Thank you Erin! I really hope you get to the bottom of things with your girls and their sensitivities. Thinking of you.