Gluten-Free Goddess Entire Grain Strawberry Muffins

Gluten-Free Goddess Entire Grain Strawberry Muffins

Gluten-free Goddess Whole Grain Strawberry Muffins

Entire Grain Gluten-Free Muffins- with Love

I have been excited about muffins. And never simply any peculiar, ho-hum, run-of-the-mill, starchy, gluten-free muffins. Nope. A young, complete grain, decrease sugar, vanilla scented muffin that bursts with recent strawberry taste. Heat from the oven, these pleasantly grainy breakfast treats are pull-apart gentle with juicy bites of strawberry. Candy- however not too candy.

I used pure maple syrup for the first sweetener, and a mere two tablespoons of natural brown sugar. And now for the attention-grabbing half. I additionally experimented with no xanthan gum. I used to depend on xanthan gum to provide my gluten-free batter and dough the stretchability factor- a trait eliminated once I booted gluten from my kitchen and wished it vaya con dios. However impressed by Lauren, the Celiac Teen, I made a decision to attempt baking with out it.

However this is the factor.

Shunning gluten is an advanced concern. Gluten imparts has flexibility to batter and dough, and baking with out it might probably lead you to crumbly, gritty wreck if you happen to’re not cautious. You are giving up protein. And also you’re giving up elasticity. And never solely that, you are saying buh-bye to the toothsome texture you might be accustomed to.

Reaching for xanthan gum was a fast repair, an instantaneous answer to this lack of flexibility downside. However lots of you now report you do not wish to use it. For some it is a value concern (xanthan gum ain’t low cost, Darling). For others it is a digestive concern (xanthan gum or its various, guar gum, might be onerous on delicate digestion). And for some, it is an allergy concern (to mildew or the expansion medium, most frequently cornstarch).

Gluten-free baking with out gums is difficult. This, I do know. So my first foray into this enterprise just isn’t vegan. I used two free-range natural eggs. Egg whites assist give gluten-free batter that valuable stretchability issue. And the protein issue. They bind, and so they leaven.

My alternative of flours displays two things- what I had readily available this morning, and my need to make use of complete grains (I’m liking starches much less and fewer). I picked hazelnut flour for the pleasant nutty taste and protein; millet, brown rice, and sorghum flour as a result of they’re complete grain and better protein than white rice flour or potato starch; and I used coconut flour as a result of it attracts moisture and provides a stunning texture to gluten-free baked items (to not point out, for its excessive fiber standing).

The end result? A tasty, weblog worthy success. I completely love these strawberry muffins.

And I hope you do, too!

Keep safe- be vigilant- select love,


Karina
xox


Karina’s Gluten-Free Entire Grain Strawberry Muffins

The combo of complete grain flours offers a fragile, fragrant taste to those strawberry studded muffins. Gentle and tender, these bumpy dome topped beauties make an ideal breakfast deal with for spring and summer season. Use native natural strawberries for max deliciousness.

NOTE: I give numerous choices for the flours- as I usually experiment and use no matter flours I’ve readily available to attempt new combos.

First: Preheat the oven to 350º F. Line a 12-cup muffin tin with paper liners.

Components:

1/2 cup almond flour, or hazelnut flour
1/2 cup GF oat flour, or cornmeal
1/2 cup sorghum flour or brown rice flour
1/2 cup GF millet flour or GF oat flour
1/2 cup coconut flour or flaxseed meal
2 tablespoons natural brown sugar
1 tablespoon tapioca starch, cassava or arrowroot starch
2 baking powder teaspoons
1/2 teaspoon effective sea salt
1/4 teaspoon floor nutmeg
2 giant natural free-range eggs, overwhelmed
1/4 cup avocado oil or coconut oil
1/2 cup pure maple syrup
1 tablespoon bourbon vanilla extract
3/4 to 1 cup vanilla soy milk, rice milk, coconut or nut milk, as wanted (or cow’s milk, if most popular)
1 1/2 cups recent natural strawberries, washed, stemmed, diced

Directions:

In a big mixing bowl, whisk collectively the dry ingredients- from flours to nutmeg. Add within the overwhelmed eggs, oil, pure maple syrup, and vanilla extract. Beat to start combining.

Because the batter is coming collectively, begin pouring within the milk, slowly, just a little at a time, and beat to combine totally. When you’ve got added 1/2 to three/4 cup liquid, take a detailed have a look at your batter. It ought to be gentle and barely thick.

Add the remainder of the milk slowly, persevering with to beat. When the batter appears to be like like a muffin batter, cease including the liquid. I used a full cup, however a few of you in additional humid climes may want a tablespoon or two much less liquid. This batter is not super-smooth and sticky (no xanthan gum!). It’s not as skinny as cake batter. It ought to look virtually puffy.

Stir in many of the strawberries by hand, utilizing a wood spoon (reserve a portion of the strawberry items for the tops).

Spoon the strawberry muffin batter into the twelve lined cups. Stud the tops with strawberry items. Do not {smooth} out the tops- go away them puffy and bumpy.

Bake within the heart of a pre-heated oven for 25 to half-hour. Word: In case your berries are chilly, your muffins will take a couple of minutes longer to bake.

Cool the pan on a rack for 5 minutes, then prove the muffins to proceed cooling on a wire rack (this retains them from steaming within the sizzling pan and getting soggy).

Wrap leftover muffins in foil, and freeze them in a freezer bag to protect freshness. Heat earlier than serving, if you happen to like.

Cook dinner time: 30 min

Yield: 12 muffins

Gluten-Free Goddess Whole Grain Muffins


MORE RECIPE NOTES from Karina

Vegan and egg-free readers, you may have to experiment with an egg replacer that has some binding properties (keep in mind, no xanthan gum means a lot much less binding). I am pondering flax seed may work finest. Gold tapioca starch. Keep watch over the liquid to dry ratio- do not let the batter get too moist and gummy. If the batter appears moist and skinny or gummy- bake the muffins a tad longer, maybe. Use your expertise in baking with flax seed gel.

For these of you who like to make use of gelatin- gelatin works nicely in all my recipes as an alternative to xanthan gum- usually, 1-2 teaspoons does the trick.

For these of you substituting flours- I would advocate utilizing licensed gluten-free oat flour as an acceptable sub for any of those flours- although coconut flour has no actual replacement- it’s so moist, and provides fiber and texture, and helps preserve the batter completely satisfied. In the event you do sub the coconut flour, regulate the liquid- you might want much less.

These of you preferring natural uncooked agave nectar or honey over maple syrup, the substitution ought to be equal.

I made these low fructose / fructan for a FODMAPs pleasant muffin (although some might not have the ability to tolerate the coconut flour). These gluten-free beauties are additionally lactose / dairy free, corn-free (use corn-free baking powder), and simply soy-free if you happen to use vanilla rice, nut or hemp milk.

Recipe Supply: glutenfreegoddessrecipes.com

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