A wheat free muffine recipe from Molli Katzen's upcoming new book,
Sunlight Cafe.
Ellen
* Exported from MasterCook Mac *
Wheat-Free Rice Flour Muffins
Recipe By : Mollie Katzen's Sunlight Cafe
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Daily Bread Mailing List Wheat-Free Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick spray for the pan
1 cup rice flour
1/2 cup millet or barley flour
1/2 cup oat flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup milk (plain soy milk will also work)
1/4 cup pure maple syrup or light honey
1 large egg
1 teaspoon vanilla extract
4 tablespoons canola oil -- (1/2 stick)
- or melted unsalted butter
1.Preheat the oven to 375F. Lightly spray 8 standard-sized muffin cups with
nonstick spray.
2.Place the flours in a medium-sized bowl with the baking powder and salt.
Stir until thoroughly combined.
3.Measure 3/4 cup milk into a 2-cup liquid measure, and measure in the
maple syrup or honey. Add the egg and vanilla, and beat gently with a fork
or a small whisk until well blended.
4.Slowly pour this mixture into the dry ingredients, along with the oil or
melted butter. Using a spoon or a rubber spatula, stir from the bottom of
the bowl until the dry ingredients are all moistened. Don't overmix; a few
lumps are okay.
5.Spoon the batter into the prepared muffin cups. For smaller muffins, fill
the cups about 4/5 of the way. For larger muffins, fill them even with the
top of the pan. If you have extra batter, spray one or two additional
muffin cups with nonstick spray, and put in as much batter as you have.
6.Bake in the center of the oven for to 20 to 25 minutes, or until lightly
browned on top, and a toothpick inserted into the center comes out clean.
Remove the pan from the oven, then remove the muffins from the pan and
place them on a rack to cool. Wait at least 30 minutes before serving. (To
reheat, don't try splitting and toasting these, as they are too crumbly.
Better to just heat them, whole, in a toaster oven. )
10 minutes to prepare; 20 to 25 minutes to bake
Yield: About 8 medium-sized muffins
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 144 Calories; 8g Fat (49% calories
from fat); 2g Protein; 16g Carbohydrate; 27mg Cholesterol; 186mg Sodium
Food Exchanges: 1 Starch/Bread; 1 1/2 Fat
NOTES : Just about any grain can be ground into flour, and each has its own
distinct personality and flavor. You can buy many kinds of flour at natural
foods stores, usually in 2-pound bags. Store them in an airtight container
in a cool dry place--ideally the freezer--to keep the flour fresh. Most
"alternative" (non-wheat) flours need to be combined with at least some
wheat in order for the final product to hold together and feel good in the
mouth. This is because wheat flour is the only kind that contains
sufficient gluten-forming proteins to give coherent structure and texture
to the result. That said, sometimes you can get away with leaving the wheat
flour out--and I know this is important for those of you with wheat
allergies. These wheat-free muffins are a case in point. They have a lovely
flavor and a texture much more delicate and crumbly (almost powdery, in a
nice kind of way) than "regular" muffins.