If you follow me on Facebook, you know that I was experimenting with flours yesterday. I was on a mission to make a gluten free flour blend that offered a bit more protein and vitamins than my usual.
Making your own flour blend is simple if you follow the simple rule of 40% gluten free whole grain flours 60% gluten free starches.
The blend I made yesterday contains:
200 g sweet white sorghum flour
100 g teff flour
100 g brown rice flour
300 g sweet white rice flour
300 g potato starch.
Just weigh your flours, mix them well in a container, and you have an all purpose blend that you can use just like wheat flour. Each cup is 140 g.
Oh yeah, the muffins!
I was wondering what to test my new flour blend on. I was torn between donuts and muffins, so decided to make donut muffins.
I found a recipe on Lovin From the Oven, and adapted it to make it gluten free.
The smell that filled my kitchen while these baked had us drooling, and when we finally got to bite into them, it was heavenly. These aren't as dense as my usual muffin recipes, but more light and fluffy like the inside of a raised donut, but without the chewiness.
The taste reminds me of the cinnamon donuts that I used to enjoy at the small diner in the town where I grew up.
Chance devoured 2 of them in a flash. Enough said.
I highly recommend double dipping them in the glaze if you can wait the extra 1- 2 minutes it takes ;)
Ingredients:
5 TBL butter, softened
1/4 C olive oil
1/2 C white sugar
1/3 C brown sugar
3 eggs, room temp
1 tsp pure vanilla
1 1/2 tsp. baking powder
1/4 tsp baking soda
1 tsp ground nutmeg
1 tsp cinnamon
1 tsp salt
1 tsp xanthan gum
374 g gluten free all purpose flour blend
1 C milk
For the glaze:
3 TBL melted butter
1 1/2 C powdered sugar
2 tsp pure vanilla
1-2 TBL warm water
Preheat your oven to 350*F
1. Line a muffin tin with paper liners and spray them with non-stick spray for easy peeling, unless you have silicone muffin cups.
2. In a medium bowl, cream the butter, oil and sugars until they are smooth.
Add your eggs and vanilla, beating till they are combined.
3. In a separate bowl, combine all of your dry ingredients. Stir the flour mix into the wet mixture, alternating with the milk, until everything is combined well.
4. Using an ice cream scoop, fill your muffin cups about 3/4 full with batter.
Bake for 20-25 minutes, or until a tester comes out clean.
5. Mix up your glaze by whisking together the melted butter, powdered sugar, vanilla and water in a small bowl.
6. Dip your muffin tops into the glaze, giving them a little twirl to cover the top, and place them on a platter to set up. I dipped them a second time, because I still had glaze left and you know how I hate to waste food.
That's my story, and I'm sticking with it.
If you make these, I would love to know how they turned out and if you enjoyed them as much as we did.
* I have recently tweaked the recipe a bit, using 3 eggs and we like them better this way. I have also replaced xanthan gum with guar gum in my baking.
