I love gluten. Bread is an important staple in most German households. I grew up eating Brötchen (crispy wheat rolls) for breakfast and a few slices of Mischbrot (a 60 % wheat 40% rye bread found in almost every bakery) for dinner every single day for most of my life. When I moved out of my parent’s place, I substituted whole meal breads for the Brötchen but that was all. When I went vegan, I started eating oatmeal for breakfast and a warm meal for dinner. But we still had bread around to eat on a daily basis.
Since I bake my own bread, I know how important gluten is for giving my bread structure and texture. I have never seen something bad in gluten.
But I know that there are people with gluten intolerance and people who avoid gluten for other reasons. And I am thankful that you still read my blog even though it is overflowing with bread recipes and other things made from ordinary wheat, spelt, and rye flour.
Well, today I have a recipe for you. I had a lot of fun making gluten-free muffins from scratch. I have both a flour mill and a coffee grinder and tons of grains sitting around. I started by milling some amaranth grains in my coffee grinder. Then I started looking for a homemade gluten-free flour mix, which I found here. I made the following changes to it:
2 brown cups rice flour (I made my own from brown rice)
2/3 cup cornstarch
1/3 cup amaranth flour (I made my own, you can substitute quinoa flour, almond flour, or tapioca starch, as Nava Atlas suggests in her original recipe)
1 teaspoon guar gum
After I had my gluten-free flour ready, I chose a muffin recipe from vegalicious as a base and adapted it a bit. When mixing the muffin batter I realized that my gluten-free version was stiffer than regular muffin batter. So I added some more liquid. I also increased the sugar and the amount of poppy seeds. I was really curious about the outcome of this baking project. After the muffins were cooled down, I couldn’t wait any longer and took a bite. I could taste a bit of the rice flour but that was the only difference from regular muffins I noticed. These were fluffy and delicious and they tasted good even the next day, although they were a bit more dry. They are only slightly sweet and perfect for a gluten-free breakfast.
Gluten-free Lemon Poppy Seed Muffins (adapted from this recipe)
makes 6 muffins
1 cup gluten-free flour mix (see above)
1/4 teaspoon salt
1/2 tablespoon baking powder
1/4 cup sugar
2 tablespoons crushed poppy seed
1 T soy flour [you can use chickpea flour]
7 T soy milk
2 T lemon juice
1/2 t grated lemon zest
2 T coconut oil, melted [you can use margarine]
Preheat oven to 200°C/400°F. Line a muffin pan or grease it.
In a bowl mix flour, salt, baking powder, sugar, poppy seeds, and soy flour. Stir in remaining ingredients. Mix well until no lumps remain. Pur into prepared baking thins. bake for 15 minutes or until muffins are golden brown.
P.S. This was the perfect opportunity to show off my fantastic little coffee maker, which I bought in Portugal at a gorgeous little coffee shop (Casa Pereira, 38 Rua Garrett, Lisboa). It is very handy if you are the only coffee drinker in the family.