February 8, 2003
-
Light, sweet, gluten-free quick bread
I have been experimenting with gluten-free baking, trying to devise a recipe that my whole family will like. Until this latest effort, none of my muffins was acceptable to Doug or Greyfox. Unfortunately (for them, but maybe to my advantage), the previous attempts so put them off that neither of them would try this latest batch.
Too bad… the tapioca starch and xanthan gum in these muffins make them sweeter and puffier than any others I’ve done, and I left out the coarse, grainy flours such as amaranth and buckwheat. My recipe has only the minimum amount of honey needed to allow them to brown. Those for whom extra carbs are not a problem could sweeten them more and these would be acceptable to just about anyone, even people with no experience of gluten-free foods. The combination of amino acids in the legume, rice and corn flours here provides a complete protein.
Place oven rack in center position and preheat oven to 425°F. Have 12-cup muffin pan ready, lightly oiled or lined with paper cupcake cups. The batter will be thick and stiff and already rising before it goes into the oven. I recommend quick handling for best results.
In a large mixing bowl, combine (whisk together until well blended):
1 cup garbanzo and/or fava bean flour
1 cup rice flour (white or brown–brown is more nutritious, white is prettier and makes a softer, less grainy texture)
1/2 cup corn flour
1/4 cup tapioca flour (tapioca starch)
1 cup nonfat dry milk (optional for those intolerant to dairy–if you omit the dry milk, substitute goat milk, soy milk, rice milk, oat milk, etc., for the water, below)
1 1/2 tsp. salt
2 Tbsp. baking powder
1 Tbsp. xanthan gum
In a separate bowl, lightly beat
2 large eggs, then add:
1/4 cup vegetable oil or melted butter (my preference is a light-flavored olive oil)
2 Tbsp. honey
2 cups cold water
Make a “well” in the center of the dry ingredients, add the liquid, and stir just enough to moisten the flours. If you want to add nuts or dried fruit, etc., now is the time.
Spoon batter into baking cups and bake at 425° for about 15 minutes. Makes 12 muffins.
Comments (5)
no matter what i cook, it transforms into sugary paper.
I saw “fava bean” and immediately thought of Hannibal Lector in Silence of the Lambs.
There’s something wrong with me and my word association at times I think. heh….
Naah, Lucky, nothing wrong with you… nothing, that is, that’s not wrong with Greyfox and me, too. When I buy the stuff, and when he sees the label on the package in the pantry, it triggers the same Hannibal association.
Yum sounds good, I’ve got the munchies