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Wheatfreeleeshy

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About Wheatfreeleeshy

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    http://lysialoves@blogspot.com

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  1. Thanks guys! I'll let you know how the peach muffins turn out! First though...cranberry orange marmalade muffins... :-D
  2. What's confusing is that there are so many mango muffin recipes and no one (that I could find) mentions this issue but I have seen others mention it about other fruits. For the bran muffins I discovered they were still incredibly delicious sans-mango, so I make them with just the berries now & have no probs. If I'm feeling extra spiffy (did I really just say spiffy? Lol) I make mango butter with fresh mango & grassfed butter... And yes it's as scrumptious as it sounds :-) Have any of you ever had this problem? I really want to make peach muffins with chunks of peach (I have bags of frozen sliced organic peaches). If flour matters, I always use a blend of nutritious whole grain flours (buckwheat, teff, quinoa, sorghum, flax, almond, etc) plus starches. Thanks so much!!
  3. Yes I agree!! That has been the greatest tip for my muffins. Expect that I almost never actually have buttermilk so I use regular milk curdled with apple cider vinegar (1 cup to 1 Tbsp) and it works great! You can also use milk that has soured and add a little extra ACV. Great way to use up old milk you'd throw away otherwise! Sorry, I know this is off-topic but I couldn't help 2nding pricklypear's comment :-)
  4. Hi guys! I love muffins with fresh fruit in them but I'm having trouble with the batter surrounding certain fruits not cooking. For instance I made bran flax muffins with blueberries, cranberries & diced mango. There were little pockets of raw dough surrounding the mango (but not the berries). For the next batch I tried freezing the mango before adding to the batter but that made it worse. I really want to make some peach muffins but I don't want to go through all that time, energy & money only to have to throw them out! Thanks much!!
  5. I don't agree that you need gums, though in many recipes you do need a binder. I use a combo of ground flax and psyllium husk powder and it works great - without the gummy texture xanthan tends to add. Also, different flours - like teff - hold together better than others. For a lot of my recipes I use a blend of about 2 parts tapioca starch, 1 part potato starch & 1 part cornstarch as the starch portion of the flour blend. Tapioca starch helps hold things together - just don't use too much or it'll get tough. I've learned a lot about baking without gums from Gluten Free Girl - very helpful & I haven't had any problems yet!!
  6. Thanks so much everyone!! My latest batch came out REALLY good. Great texture and flavor. I'll post the recipe soon! :-) :-)
  7. I would sub the oat bran with an equal amount (weight) of rice bran. Most of the gluten-free bran muffin recipes I've seen call for rice bran anyway! I'm actually making a batch right now! I'll post the updated recipe with instructions once I see how my new modifications come out. Fingers crossed! :-)
  8. Anyone? Pretty please? ;-)
  9. Hiya! I'm creating a bran muffin recipe and the first batch turned out pretty darn good. I'd like to try to give them a little more of a dark whole wheat/wheat bran flavor...any suggestions please? One bread recipe I found that said it had a whole-wheat taste had a little bit of cocoa powder in it. Does anyone know if that really gives more wheat-like flavor? I'd never have thought to do that and don't want to ruin a whole batch of muffins if it's not true! Here's my recipe: Berry Bran Muffins 350g whole grain flour mix (245g whole grains: 90g oat bran, 90g buckwheat, 40g sorghum, 25g almond meal + 105g starch: 50g potato, 40g tapioca, 15g cornstarch) 2 Tbsp flax seeds, finely ground 1/2 tsp baking soda 1/4 tsp baking powder 85g coconut palm sugar 1 tsp sea salt 2 extra large eggs 300 grams buttermilk 1/2 tsp apple cider vinegar 100 grams butter, melted 1/2 tsp orange zest 2 Tbsp molasses 3/4 cup blueberries 3/4 cup dried cranberries, rehydrated Thanks much!!
  10. Oh no problem - I appreciate the help!
  11. Ooohhhhhh. Got it, thanks. Darn, I thought I was on to something lol :-)
  12. Very strange isn't it! The only other place I thought might carry it is an Asian market because apparently it's native to India. I haven't called around yet though.
  13. I did google it but couldn't find anywhere that was actually selling it. Did you find a site that has it in stock?
  14. Many months later, I JUST saw your post... So glad I could help!! I made the same ones for non-gluten-free friends from North Carolina & they were shocked! Lol :-D Not sure about the odd taste, hmmm... I've never had a problem with that & I'm pretty sensitive to flavors. The only thing I thought of was to make sure your butter is fresh. I keep mine wrapped up tight and in its box so it doesn't take on odors/flavor from fridge.
  15. Anyone know where to buy Montina flour? I can't find it anywhere! I created some mango-blueberry-cranberry bran muffins that came out really delicious but I want to see if I can add a little more whole wheat/wheat bran flavor. I heard that Montina is a great way to do that. Any help would be very much appreciated!!