Gluten-Free Blueberry Corn Muffins
Blueberries and corny goodness ...
And I'm baking muffins.
I'm trying to practice my best Zen-Lebowski detachment (the waves help). And yeah. We still have three weeks. Miracles happen.
Karina's Gluten-Free Wheat-Free Blueberry Corn Muffins Recipe
Recipe posted July 2009.
3/4 cup Bob's Red Mill Gluten-Free Cornmeal
1/4 cup organic GF millet or GF buckwheat flour
3/4 cup sorghum flour or fine brown rice flour
1/2 cup potato starch (not potato flour!) or tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons xanthan gum
3/4 cup organic light brown sugar
1 teaspoon organic ground cinnamon
1/4 cup light olive oil
Karina's Notes on gluten-free vegan batter:
Gluten-free vegan batters are different than your standard wheat flour batters. They are stiffer at first, then they stretch and get sticky as the xanthan gum and egg replacer do their thing.
If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.
More gluten-free muffins from tasty bloggers:
Elana's Blueberry Muffins with coconut flour
Mixed Grain Applesauce Muffins from Allergy Mama
Gluten-Free Blueberry Muffins from Go Dairy Free
Blueberry Muffins from I Am Gluten-Free
Bea's Coconut Banana Muffins