As most of you gluten-free chefs and bakers (along with the rest of us perpetual kitchen dwellers) have come to find out, learning the taste, textures, uses and, ultimately, the best mixtures of GF flour is a long drawn out experiment, sometimes delicious and sometimes not so much. I have tried to experiment using soy, amaranth, almond, quinoa, lima bean and several mixtures of the aforementioned candidates. While I love the added taste of almond flour in some desserts (almond torte!), I’ve found that breads, pizza crusts, pancakes and waffles all benefit greatly from a mixture…that is, an expertly devised mixture. Pamelas and Bob’s Red Mill have impressed me the most when it comes to great all-purpose flours to use for baking. But better yet, check it out for yourselves. In my experience, Whole Foods has a great selection of GF flours and other products; check this website out for a complete gluten-free rundown before hitting the aisles. I hope to continue to explore and enlighten you all along the way with more flour discoveries in the near future.
My latest creation was inspired by muffins I’d had quite some time ago. Breakfast goodies, like desserts, are something that I miss dearly. These muffins are full of healthy bits and pieces, and most importantly, are moist and crumbly. Note the flours I suggest below, but PLEASE (like always) feel free to use your favorite if you think it’ll taste better!
Happy gluten-free morning ATL:
- one cup cranberries, thawed to room temperature if using frozen
- half-whole cup chopped, pitted dates (depending on your personal preference)
- zest and juice of one large, ripe grapefruit
- 2 cups flour (almond, soy, or your favorite mixture…I recommend Pamela’s Baking Mix, Arrowhead Mills GF All Purpose Baking Mix or either Bob’s Red Mill Almond or All Purpose Flour)
- 2 teaspoons baking powder
- half teaspoon salt (Kosher or sea salt)
- 2/3 cup granulated sugar or cane sugar (double check for gluten free) or just a little more than 1/2 cup agave nectar if you prefer to use this healthier substitution
- half cup unsalted butter
- 2 eggs
- half cup milk (cow, almond, soy, or anything gluten-free!)
- half cup chopped walnuts
- half teaspoon cinnamon (more or less if you like)
- small pinch of allspice (optional)
1. Preheat oven to 375 degrees F if using sugar (NOTE: if using agave, set to 360).
2. Bring cranberries and grapefruit juice to a simmer over medium heat, and remove mixture after 2-3 minutes (do not let cranberries pop and mixture to thicken).
3. Whisk flour, baking powder, salt and cinnamon and allspice in a medium bowl.
4. Using an electric mixer, cream the butter, grapefruit zest and sugar two minutes until slightly fluffy in a large bowl. (If using agave, cream first two ingredients and then gradually add agave syrup to maintain fluffy texture). Add eggs, one at a time, beating the mixture well.
5. Add the dry mixture slowly alternating with the milk, just until the mixture is combined evenly. Fold in cranberries and chopped walnuts.
6. Prepare muffin tins, either by greasing with a little melted butter or by using cupcake wrappers (which I think is easier and less clean up) and bake for 20-25 minutes, until golden brown on top.