Kevin has graciously been trying out my crazy cooking ideas over the last two and a half years. He didn’t know he was signing up with the kitchen experimenter extraordinaire. Since I was diagnosed with type 2 diabetes, I have had a hard time giving up my favorite snacks. I started out by experimenting with sugar substitute in my baking, and it didn’t kill me. I have now moved on to gluten-free baking, and I am amazed at how much better I feel I have not given up gluten entirely, but at home it is my preferred way to eat.
The test of a good muffin for me involves two questions. Does it crumble? And will I eat it without heating it back up in the microwave? It has been hard for me to get gluten-free recipes to pass the do-not-crumble test, especially since I cannot have any of the gums that give them their binding. This one passed.
I am pleased to say that it also passed the reheat test. I got hungry later in the evening and decided to see what the muffins tasted like without reheating. Not bad at all. I think I’ll have one with my breakfast.
Ingredients
- 1/2 cup bean flour, almond flour, or other preference
- 1/2 cup rice flour
- 1/2 cup ground flax seed
- 1/4 cup tapioca flour
- Original recipe calls for 1 tsp xanthan gum. I am allergic to this ingredient, so I omit it from my GF flour mixes. Some people use arrowroot powder</a, but I don't find this necessary in mixes that already have tapioca included.
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup lemon juice
- 2/3 cup sugar substitute (sugar is fine for the recipe, but not for us)
- 1/2 cup milk
- 1 tsp grated lemon zest (use less if you don’t want so much tang)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 2 tbsp poppy seeds
Have difficulty finding gluten-free ingredients? I get mine via Amazon.com. I can even order Bob’s Red Mill products
Directions
Preheat oven to 375F. Mix dry ingredients (everything above and including sea salt) in a mixing bowl and set aside. Mix remaining ingredients and slowly add dry ingredients until the dough is mixed well and there are no lumps. Grease or line 12 standard muffin cups or mini muffins. Bake standard muffins 14 to 18 minutes or mini muffins 14 to 16 minutes.
For glaze, I used a mixture of 1/2 cup sugar substitute and 1/4 cup lemon juice. Sugar substitute does not do well in glazes. It might have been fine if I added a pinch of tapioca flour. It will take some experimenting to determine future improvement potential.
Notes
This recipe is a modification based on some other recipes I examined. I have numerous food allergies and needed to come up with something that I could tolerate. Most people will not eat what I bake. There is no reason why you can’t use different flours in your mixture, or change the flax seed to flour. It will change the texture of your muffins, but don’t be afraid to experiment.
This did not come out “cakey” for me. I have read that increasing baking powder may help and also that changing the rice flour/bean flour ratio may help. Bean flour is heavy and rice flour is less heavy. I will try this next time and see what happens.
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