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Kellygirl

Best Baking Yet

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Just needed to share my success with everyone. I have been trying for muffins that are light and fluffy, not gritty and not lacking in taste. I have made batch after batch after batch and just didn't get any satisfaction.

Today I decided to make healthy fruit muffins for my nephews. I used regular flour for the ones I made the kids. They smelled so good so I repeated the recipe with sorghum flour mixed with tapioca flour, corn starch, rice flour and xantham gum.

I didn't even measure and I just added stuff as I went so trying to repeat the same recipe over was a task to say the least but it turned out to be the best baking I ever did and this time I did write the recipe down and it is low in fat also. The best thing is that the muffins don't taste gluten free. I just call them fruit muffins so here is the recipe

Kelly's low-fat fruit muffins

1/2 cup apple sauce - unsweetened

2 bananas

1 jar blueberry baby food

2 tablespoons of butter

4 egg whites

2/3 cup of sugar or splenda

1 tsp of baking soda

2 tsp baking powder

1/2 cup of rice flour

1 tsp xantham gum

1 cup of my favorite flour mix

My FAVORITE FLOUR MIX

sorghum flour - 3 cups

potato starch - 3 cups

tapioca flour - 2 cups

corn flour - 1 cup

I add the rice flour separately mainly because it was a last minute thing. I had been having a hard time getting my muffins to come out really good. At the last minute I decided to add only 1 cup of my favorite flour mix instead of 1 and 1/2 cups. I added 1/2 a cup of rice flour just for a switch. I think that change along with the fact that I used a lot of pureed fruit really made the muffins come out great.

They taste like banana bread, if one was looking for straight banana bread I imagine you could use the same recipe just add 2 or 3 more bananas instead of the blueberry baby food and the apple sauce. I however am going to try this recipe again with banana baby food and banana apple sauce, I bet they turn out good.

Hope others are having as much luck as I am. Today my entire day was made when I opened the oven and found that my muffins weren't sunk in, in the middle.

Happy baking!!!

Kelly

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great work! i'm gonna have to give this recipe a try, it sounds delish!


Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT

Gluten-free since June 2006

Also living with Hypoglycemia since 1991

Dairy-free for good since summer 2008

Started IBS diet and probiotics at GI's recommendation - Fall 2008

Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(

Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

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Guest jokamo
Just needed to share my success with everyone. I have been trying for muffins that are light and fluffy, not gritty and not lacking in taste. I have made batch after batch after batch and just didn't get any satisfaction.

Today I decided to make healthy fruit muffins for my nephews. I used regular flour for the ones I made the kids. They smelled so good so I repeated the recipe with sorghum flour mixed with tapioca flour, corn starch, rice flour and xantham gum.

I didn't even measure and I just added stuff as I went so trying to repeat the same recipe over was a task to say the least but it turned out to be the best baking I ever did and this time I did write the recipe down and it is low in fat also. The best thing is that the muffins don't taste gluten free. I just call them fruit muffins so here is the recipe

Kelly's low-fat fruit muffins

1/2 cup apple sauce - unsweetened

2 bananas

1 jar blueberry baby food

2 tablespoons of butter

4 egg whites

2/3 cup of sugar or splenda

1 tsp of baking soda

2 tsp baking powder

1/2 cup of rice flour

1 tsp xantham gum

1 cup of my favorite flour mix

My FAVORITE FLOUR MIX

sorghum flour - 3 cups

potato starch - 3 cups

tapioca flour - 2 cups

corn flour - 1 cup

I add the rice flour separately mainly because it was a last minute thing. I had been having a hard time getting my muffins to come out really good. At the last minute I decided to add only 1 cup of my favorite flour mix instead of 1 and 1/2 cups. I added 1/2 a cup of rice flour just for a switch. I think that change along with the fact that I used a lot of pureed fruit really made the muffins come out great.

They taste like banana bread, if one was looking for straight banana bread I imagine you could use the same recipe just add 2 or 3 more bananas instead of the blueberry baby food and the apple sauce. I however am going to try this recipe again with banana baby food and banana apple sauce, I bet they turn out good.

Hope others are having as much luck as I am. Today my entire day was made when I opened the oven and found that my muffins weren't sunk in, in the middle.

Happy baking!!!

Kelly

Hi Kelly, these sound wonderful but I don't have any corn flour. I only have sorn starch. Would this work you think?? :unsure:

Jodi M.

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Hi Kelly, these sound wonderful but I don't have any corn flour. I only have sorn starch. Would this work you think?? :unsure:

Jodi M.

I wouldn't substitute a starch for a flour. You could probably just add the rice flour instead of the corn flour or even potato flour or extra sorghum flour. You could also use millet flour or soy flour. I wouldn't use a starch though. Just my opinion.

Kelly

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