After reading GlutenFreeGirl's post about gluten free muffins, I've had ambivalent feelings about making my own batch. On the one hand, I was excited to try making a batch of gluten-free muffins because most gluten muffin recipes warn bakers to not overmix the batter to avoid the development of gluten. On the other hand, I'm still deeply suspicious of gluten-free versions of gluten food. GlutenFreeGirl's post about how easy muffins are and how you don't need xanthan gum, guar gum, or any other weird, non-wholesome sounding ingredient seemed too good to be true.
I took the plunge anyway and tried. I had purchased millet flour and sorghum flour yesterday, but didn't use them in today's muffins because I was too nervous about using these flours. Instead I used almond meal and white rice flour since I had used them to make a flourless chocolate cake that turned out very good. (Not just very good for gluten free; very good, period).
12 regular muffins and a loaf
110 grams white sugar
175 grams white rice flour
50 grams almond meal (I bought almonds and pulverized them in a food processor)
1 tsp baking powder
1 tsp kosher salt
110 grams applesauce
2 eggs
3 very ripe bananas
1 cup frozen blueberries
Turbinado sugar
1. Mix the sugar, rice flour, almond meal, baking powder and salt together. Set aside
2. In another mixing bowl, beat the eggs with applesauce and then add the bananas and mash.
3. Add the wet ingredients to the dry ingredients, mix thoroughly and then add blueberries.
4. Pour batter into loaf pans or muffin tins, sprinkle turbinado sugar on top, and bake till done.
400 degrees Fahrenheit for about 25 -30 minutes
These actually came out pretty good. They didn't rise as much as gluten muffins usually do, but they were very light and tender rather than dense and heavy. I think they were a bit too moist, but better too moist than too dry.
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