So here’s the scoop. I’m not a gluten-free eater because of a disease or strong intolerance. I’m not even entirely gluten free (see: boyfriend’s amazing sourdough bread, all the beers!, all the pretzels and beer!, barley soup, cupcake crumbs–!). I overall prefer to eat very little wheat; that’s how I feel most awesome. Plus, it allows me to be very science-y when I bake (combining flours and starches for full effect) and it’s really fun to experiment and taste different grains/wheat alternatives. I know for those that must avoid gluten for serious medical reasons, people like myself must be somewhat frustrating (like your vegetarian friend who eats only tofu…and bacon) so here’s a bit of recompense–a delicious and simple recipe for gluten-free muffins with nothing strange or starchy, no chemical thickeners or binders. Just the good things.
I enjoy using Sorghum flour because its crumb ends up really spongy but never mushy or gummy, and when you combine it with a small amount of more starchy flours like brown rice, there’s a great mixing of flavors and textures. I don’t recommend muffins with majority brown or white rice flour, FYI–unless you want a muffin more like chewing gum than bread. Brown rice or white rice flour pancakes, though, are amazing. Recipe soon!
One last thing–I’ve noticed a negative effect from cutting muffins too early out of the oven. Let them cool entirely! Otherwise be subjected to a strangely gooey-textured oven treat. No one wants that!
Gluten-Free Multigrain Cinnamon-Raisin Muffins
Sorghum, oat, and brown rice flours combine with plump raisins and Vietnamese cinnamon to make a light, wholesome muffin–a great breakfast or snack.
- 4 oz. sorghum flour (I like this brand a lot)
- 2.5 oz. oat flour
- 1.5 oz. brown rice flour
- 1 t. baking powder
- 1 t. Vietnamese cinnamon
- 1/4 t. salt
- 1-3 T. packed brown sugar (depending on desired sweetness)
- 1/2 t. vanilla extract
- 1 c. cultured buttermilk, well-shaken
- 1/2 c. water
- 1 large egg
- 2 T. melted butter
- 1/4 c. raisins
- Preheat oven to 350 and lightly grease a muffin tin.
- Combine all dry ingredients, whisk well.
- Combine wet ingredients.
- When oven is hot, combine wet and dry ingredients.
- Fold in raisins and pour into muffin tin.
- Bake 20-30 minutes, or until sides gently pull away from tin and a light browning occurs on top.
Number of servings 6-8 (depending on size of tin).