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Gluten Free Blueberry Muffins

March 8, 2011

It’s still early days in my experimentation with gluten free baking. What I have found almost immediately is that you simply cannot replace wheat flour with gluten free flour and expect the same result. Firstly the gluten free flour doesn’t brown as well as wheat flour, so these muffins are slightly lighter in colour. Gluten free flours do not produce the same texture as wheat flour. It is the gluten in wheat flour that produces the springiness in baked goods containing wheat. My research has revealed that the best baking results are obtained by using a combination of  non-wheat flours and adding extra egg to bind it all together. The addition of xanthan gum ( which is a natural substance produced by a micro-organism) helps to bind all the ingredients together, giving that chewiness we have come to know in wheat based baking.

The gluten free flour I used here ( by Doves), is a product that already contains a mixture of several gluten free flours including xanthan gum. So no need to add it separately. For this recipe I simply followed my ordinary wheat recipe, substituted the wheat flour for my gluten free flour mix (with the xanthan gum already added) and added an extra egg. The result was delicious and honestly, the difference in taste and texture was insignificant. The only significant difference was that they were lighter in colour. I don’t think that is too much of a big deal, the kids certainly did not notice, and that is always a good indication of success.

Gluten-Free Blueberry Muffins

290 g of gluten-free flour

15 ml baking powder

2,5 ml salt

110 g (4 oz) fine granulated sugar

2 eggs

240 ml (8 fl oz) milk ( I used rice milk)

90 ml (3 fl oz) vegetable oil

140 g – 170 g (5 -6 oz) blueberries. You can substitute any berries or combination you like. Fresh or frozen. Do not thaw frozen berries.

Method:

1. Prepare the muffin tins. You will need one 12 bun tray.

2. Pre-heat the oven to 190 – 200°C (375 – 400°F), Gas Mark 5-6.

3. In a large bowl, sift together the flour, baking powder, salt and sugar.

4. In another bowl, beat the eggs with a fork. Stir in the milk, followed by the oil.

5. Pour all the wet ingredients into the dry. Stir until evenly combined.

6. Gently fold in the berries at the end, using only a few strokes to avoid crushing the fruit.

7. Spoon the mixture into the muffin cups, dividing the mixture equally.

8. Bake for 20-25 minutes. They are done when lightly brown and spring back when gently pressed. You can insert a wooden skewer to check for doneness. If it comes out clean they are cooked.

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5 Comments leave one →
  1. March 8, 2011 2:41 PM

    Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne

  2. March 8, 2011 2:49 PM

    I actually think the lighter color looks more appealing. Something about it indicates that it comes from home which is always a wonderful thing!

    I’m going to look back to your blog when I decide to experiment with gluten-free baking. Thanks for the easy-to-read-and-enjoy write up 😉

  3. CompleteFoodie permalink
    March 8, 2011 3:22 PM

    Got to agree with Yasmin, something about the lighter colour does make them seem lighter and fresher almost! Great pic.. Can I have the one oozing with the blueberries please ? 😉

  4. March 8, 2011 3:57 PM

    Yes, sometimes it’s tricky getting the fruit distributed evenly, but hey that’s life for you…

  5. The Cupboard permalink
    March 9, 2011 9:12 AM

    These look great! Lovely light! Thanks for posting!

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