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Member Since 29 Jan 2010
Offline Last Active Jan 14 2014 04:31 PM

Posts I've Made

In Topic: Muffin Baking Problem - Batter Around Fruit Doesn't Cook

11 January 2014 - 02:30 PM

Thanks guys! I'll let you know how the peach muffins turn out! First though...cranberry orange marmalade muffins...

In Topic: Muffin Baking Problem - Batter Around Fruit Doesn't Cook

06 January 2014 - 12:51 AM

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!!

In Topic: Xanthan Gum: Do I Need It?

06 January 2014 - 12:43 AM

You can get a decent rise out of some recipes without gums if you use fresh buttermilk.

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 :-)

In Topic: Xanthan Gum: Do I Need It?

05 January 2014 - 08:42 PM

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!!

In Topic: How To Create A Whole-Wheat/wheat-Bran Taste

09 September 2013 - 11:50 PM

Thanks so much everyone!! My latest batch came out REALLY good. Great texture and flavor. I'll post the recipe soon! :-) :-)

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