Several years ago, I began experimenting with gluten-free baking. One of the hardest things starting out was ALL THE INGREDIENTS involved in what should be simple recipes. I didn’t want to invest twenty or thirty dollars in specialty muffin ingredients only to discover they tasted horrible! So like all good modern cooks, I Googled, gathered ideas, and experimented.
You know what I found? Gluten-free baking is fun! There are challenges, and the finished product is a bit different than the refined white-flour recipes I was used to, but it isn’t nearly as scary as I thought. Now, I rarely make “normal” muffins – I much prefer the healthier GF version I can whip up in a matter of minutes!
So without further ado, here is a basic recipe for you:
Quick-bread Flour Blend
1 ¼ cup Rice Flour (white, brown, or a mix of both)
½ cup Ground Millet (easy to do yourself with a coffee grinder)
¼ cup Ground Flax Seed
Stir all together and substitute cup-for-cup of white flour in nearly any quick-bread recipe. You may need to adjust your baking/cooking time, but no other ingredient changes are necessary.
I can almost smell the magic now!
Muffins, waffles, Mmmm…
Creme Caramel Rooibos from David’s Tea. Put this one on your to-buy list! Perfectly smooth, this sweet, mild cup is a wonderful indulgence for your evening comfort.