Drummer guy went to see the acupuncturist last week and the verdict that he may have a wheat allergy arose. We’ve now become the couple that drives everyone crazy when eating out or inviting over for dinner: he can’t eat wheat, I’m vegetarian.
It did give me a moment of pause when considering how much I love to make muffins, bread and quick breads. (The same day he came home with this information, I actually got Beard on Bread in the mail…). But to be frank I was a bit excited about having the excuse to bring in all sorts of new ingredients into the Utility Muffin Research Kitchen.
This weekend’s Sunday muffins were the first trial run of baking without wheat flour. Thank god for Bob’s Red Mill, a company I support 100 percent in my baking purchases merely because they are employee owned and frankly, you know what you are getting when you open the package. If you can’t get their products at your local grocery or health food store, they have their own online presence as well as being on Amazon.
The first run was a recipe I found on The Lemon Bowl for Maple Oat Muffins. and adapted for gluten-free flour. Since I frequently make granola, rolled oats are always in abundance in my house. And I’m always a fan of subbing out sugar with other sweeteners and maple syrup is one of my favorites.
Maple Oat Muffins (Gluten Free)
1 cup+ 3 TB Bob’s Red Mill gluten-free baking flour
3/4 cup of old-fashioned rolled oats
1/2 cup of Oat flour (I used Bob’s Red Mill)
1 TB baking powder
1/2 tsp Kosher salt
1 1/2 tsp ground cinnamon
1/4 tsp fresh grated nutmeg
1 cup non-fat milk or almond milk
1/2 cup pure maple syrup (yes, pure, not the icky corn syrup stuff in a Log Cabin bottle)
1/4 cup melted and cooled coconut oil
2 large eggs at room temperature
1 tsp vanilla extract
1 tsp cold unsalted butter (I freeze mine and then shave it into small pieces)
3 TB Oat flour
1 TB Dark Brown sugar
1/2 tsp cinnamon
1 Preheat the oven to 400 degrees. Grease 12 muffin tins or line with 12 muffin liners
2. In a large bowl, mix flours, rolled oats, salt, cinnamon, baking powder and nutmeg
3. In another bowl, mix eggs, milk, coconut oil, syrup and vanilla. Make a well in the dry ingredients and pour the wet ingredients in the well. Stir the wet ingredients gently with the dry. Do not over mix; you want everything just blended together. Add some more gluten-free flour (tablespoon at a time) if the mix seems too liquid. Divide the mix equally between the prepared muffin cups. You should have enough to fill almost to the top of the cup.
4. Place all of the topping ingredients in a small bowl and blend into crumbs with your fingers. Sprinkle topping on each of the muffins.
5. Bake 18 – 20 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes and then remove. Eat warm or let cool completely (OK, we never let muffins “cool completely” in my house, so you’re on your own in eating them that way..) Store in an airtight container for up to 1 week (Again, muffins never make it THAT long in my house)
I was really pleased on how these came out. Despite the lack of gluten, they are surprisingly light, moist and somewhat the right density. And drummer guy LOVED them.