Baking With out Xanthan Gum, I Am.
Once I first set foot on this lonely gluten-free street (it was 2001, keep in mind, pre-gluten-free boon; there was nary a gluten-free bagel or wheat-free blueberry muffin in sight), I wrestled with changing my beloved tried and true wheat flour recipes, gamely baking and tossing too many gluten-free hockey pucks and brick loaves to depend. Till I found xanthan gum- the weirdo secret ingredient that gave gluten-free batter and dough a touch of that elusive stretchy tenderness that gluten as soon as gifted. Xanthan gum was a discover.
And it has been a nifty little drawback solver for a few years.
Till it wasn’t.
After a decade or so of cooking, baking, and consuming strictly gluten-free I started to feel- we could say- lower than great after consuming one thing with xanthan gum (or guar gum, or locust bean gum, or carrageenan).
Elements my grandmother by no means heard of. Elements I by no means used to eat. Or bake with.
I had a gluten-free shakabuku.
I used to be seeing gums and emulsifiers added to all the things. From coconut milk to olives, from gluten-free gingersnaps to vegan ice cream.
And I made a decision to return to the best way I used to eat- nonetheless gluten-free, of course- but- no xanthan gum. No guar gum. No carrageenan.
My tummy is (WAY) happier. My digestion is regular (translation- no ache, no bloat, no kill me now existential ennui).
I have been experimenting with baking with out xanthan gum. And I am right here to share my blueberry muffin success. I am utilizing flax seed meal to assist the batter a bit. And up to now?
Karina’s Aspect Word: I baked these tasty little gems in my new Cuisinart Deluxe Convection Toaster Oven Broiler (our new condominium has no oven, so after researching counter prime toaster ovens, we ordered certainly one of these from Amazon.com). I like it- it retains the kitchen cool (offers off little or no warmth) and the convection baking is tremendous environment friendly for baking gluten-free goodies. To this point we have made my xanthan gum free Dark Chocolate Brownies, and the brand new Blueberry Muffins in it, utilizing the convection technique.
Gluten-Free Goddess Blueberry Muffins Recipe – With out Xanthan Gum
By Karina Allrich April 6, 2015.
To assist the batter behave with out gums, I added a tablespoon of Organic Flaxseed Meal.
Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners.
In a mixing bowl, whisk collectively:
1 cup Gluten-Free Oat Flour
2/3 cup Gluten-Free Corn Flour
2/3 cup almond meal / flour
1/2 cup potato starch (not potato flour)
1 tablespoon natural flaxseed meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
2 good vanilla extract teaspoons
1 1/4 cups mild brown sugar
2 tablespoons mild olive oil or Natural Canola oil
2 giant natural free-range eggs
1/2 cup heat water
Beat the batter till it’s easy, very like a thick cake batter.
1 cup blueberries, patted dry
Stir gently and briefly.
Spoon the batter into lined muffin cups.
Bake within the heart of a preheated oven for 22 minutes if utilizing convection.
If not utilizing convection, bake for 23 to 25 minutes, till golden and agency to the contact.
A wood decide inserted into the middle ought to emerge clear.
Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out to proceed cooling on the rack (it is all the time greatest to chill them out of the new pan, to keep away from soggy bottoms).
These muffins style merely divine heat from the oven. The convection offers these gems a barely crusty golden prime.
Wrap and freeze cooled muffins for future breakfast treats.
Makes one dozen.
Recipe Supply: glutenfreegoddess.blogspot.com
All photographs & content material are copyright protected, all rights reserved. Please don’t use our photographs or content material with out prior permission. Thanks.