Un-Cornmeal Muffins – Corn-free, Gluten-Free, Egg-free

Mini Cherry Almond Muffins
Cherry Vanilla Mini Muffins

Readers went wild for my corn (-less) tortillas.

So, I thought I’d offer you another corn-free “upgrade” of my favorite corny treats. I hope you enjoy the un-cornmeal muffins as much as I enjoyed creating them! 🙂

Recap Review

As I mentioned in my review of  America’s Test Kitchen: How Can It Be Gluten-Free Cookbook, I needed to modify their basic flour blend to fit my allergy needs. Many readers have told me that the casein in dairy is a particular problem for many gluten-free people. Below is the modified flour blend I derived from their blend recipe.

Modified ATK Gluten-free Flour Blend – Dairy-free, Nightshade-free

Yield: 9 1/3 cups, store in refrigerator for up to 3 months

  • 680g (4 1/2 cups plus 1/3 cup) white rice flour
  • 213g (1 2/3 cups) brown rice flour
  • 198g (1 1/3 cups) arrowroot starch
  • 85g (3/4 cup) tapioca starch
  • 21g (3 tablespoons) calcium carbonate

My first test was ATK’s Light and Fluffy Biscuit on page 192. The results were very tender, flavorful, and moist. Unfortunately, the biscuits upset my stomach with way too many starchy carbs. This recipe uses only the gluten-free flour blend which is predominantly white rice flour.

I continue to work with the flour blend recipe. My goal is to create a substitution chart so that one can easily swap out different gluten-free flours based on the protein content of the flours. It’s taking me some time to research all the different flours, but stay tuned!

Recipe Modification

In my next attempt, I found a recipe (Peach Cobbler with Cornmeal Biscuits on page 265)  in the book that calls for half cornmeal and about half gluten-free flour blend. Plus it had easily substituted dairy—a perfect candidate for my next corn-free “upgrade”. 🙂

I tried two version: one sweet and one savory. The only difference in the ingredients is the add-ins. The base recipe will work for both. Today, I’m sharing the sweet version. The savory version still needs some tweaks to the baking time. I’ll share that one with you soon.

Results

Both the sweet and the savory versions were delicious! Cherry and almond are a perfect flavor combination, although just about any dried fruit would work. Also, the extra protein from the almond meal cured my stomach issues with the flour blend.

5.0 from 1 reviews
Un-Cornmeal Muffins - Corn-free, Gluten-Free, Egg-free
 
Prep time
Cook time
Total time
 
Delicious cherry almond muffins that are corn-free, gluten-free and egg-free
Author:
Recipe type: Baking
Serves: 8
Ingredients
  • 96g (1 cup) almond meal
  • 128g (1 cup) gluten-free flour blend
  • 1 Tbsp coconut sugar (optional)
  • 2 tsp gluten-free baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 8 Tbsps unsalted butter (coconut oil), cut into small cubes and chilled
  • ¾ cup buttermilk (or 1 tbsp lemon juice plus almond milk to total of ¾ cup)
Instructions
  1. Preheat oven to 375°. Grease muffin tin.
  2. Pulse all the dry ingredients in a food processor.
  3. Sprinkle in the butter and pulse until mixture resembles coarse cornmeal with a few larger pieces of butter.
  4. Pour mixture into a larger bowl and stir in buttermilk. Stir in mix-ins.
  5. Scoop into prepared muffin pan.
  6. For regular muffins, use #24 disher and bake for 25-30 minutes. Yield: 8 muffins
Notes
Calorie count is for the plain muffin.

For the cherry vanilla version, stir in ¼ cup dried cherries, chopped and
1/2 tsp ground vanilla (or ½ - 1 tsp vanilla extract).

For mini muffins, use #50 disher and bake for 15-18 minutes. Yield: 24 mini muffins
Nutrition Information
Serving size: 1 Calories: 126 Fat: 9.7 Saturated fat: 4.2 Trans fat: 0 Carbohydrates: 10 Sugar: 1 Sodium: 132.4 Fiber: 1 Protein: 1.9 Cholesterol: 15

 

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9 Responses to Un-Cornmeal Muffins – Corn-free, Gluten-Free, Egg-free

  1. G’day! Looks very healthy indeed!
    Thanks for sharing at this week’s Foodie Friends Friday Foods We Loved from Childhood Party
    Cheers! Joanne

  2. Camille says:

    Yum yum, I will have to try making these asap!

  3. Marjorie says:

    Dear Jillian,
    I was able to purchase NOW calcium carbonate at my local health food store.
    I understand that the ATK scones you made were too starchy for you.
    I am inclined to consider white rice flour a starch.

    As I told you my comment to your amazon ATK review, my husband is also corn sensitive and we need to avoid nightshades (potato).
    I do not want to use gums. I prefer to use psyllium and chia.
    http://glutenfreegirl.com/a-guide-to-gluten-free-baking/
    http://glutenfreegirl.com/2012/07/what-is-psyllium-husk/
    I have decided to optimize and also eliminate foods that are toxic for Hunter and Gatherer geno-types. So that means no tapioca, sorghum, regular rice, buckwheat, soy, coconut, garbanzo.

    Generally I limit dairy so prefer not to have it as part of an all purpose gluten free flour mix.
    This leaves us with teff, amaranth, millet, quinoa, basmati rice and gluten free oats, almond, white/great northern bean, and arrowroot. I am not sure about sweet rice flour.

    I would prefer to limit starches to maximum 30%. Some recipes and blends are 50 – 70% starches.
    Gluten free baking for dummies Whole Grain Flour Mix only has 15% starch.

    I too would like to up the protein in my flour mixes. My last flour mix was a bit strong tasting so I decided to scale back a bit.

    Taking a clue from a no starch oat brown rice bread recipe I like:
    http://www.poisonbrownie.com/2013/12/whole-grain-sandwich-bread.html
    and a gluten free adaptation of a Jamie Olivier Fruit Scone:
    http://glutenfreegirl.com/2010/04/jamie-olivers-food-revolution/

    I decided to use Basmati Brown Rice, Gluten Free Oats and Teff as my 70% grains and
    arrowroot and Basmati white rice as my 30% starches
    For my 70% grains my ratios are roughly 4 parts Brown Basmati rice, 2 parts Gluten free Oats, 1 part Teff
    For my 30% starches my ratios are roughly 2 parts arrowroot to 1 part white basmati rice

    to make up 1000g of gluten free flour mix based on the above:
    400g brown rice flour
    200g gluten free oat flour
    100g teff flour
    200g arrowroot
    100g white rice flour
    21 g calcium carbonate

    I use my Vitamix to grind my grains then sift them with a very fine mesh and then weigh them.

    My New Zealand born husband is desperate for Cheese scones. I read that cheeses aged more than 18 months are better tolerated. Even though my husband liked my previous modified ATK biscuits, I thought they were dreadfully starchy.. Today we both LOVED the scones/biscuits I made with the following recipe.
    Since they are not as starchy I thought the flour mix might be interest you.

    Modified ATK’s Gluten-free Light and Fluffy Biscuits

    For 256g – 9 ounces (2 cups) ATK’s Gluten Free Flour Blend substitute:
    •102g brown basmati rice flour
    •51g gluten free oat flour
    •26g teff flour
    •54g arrowroot
    •23g white basmati rice flour
    •1.17g – (1/2 teaspoon) calcium carbonate

    Rest of the recipe ingredients as ATK written:
    4 teaspoons baking powder
    1 1/2 teaspoons powdered psyllium husk
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    3 tablespoons unsalted butter, chilled and cut into 1/4 inch pieces
    3/4 c plain whole milk yogurt (Trader Joe’s plain greek) or non dairy yogurt
    1 large egg lightly beaten
    2 tablespoons vegetable oil
    2 teaspoons lemon juice
    Optional:
    65 – 84g cheddar cheese.

    Directions a combination of ATK biscuits and Gluten Free Girl Scones
    1. Whisk all dry ingredients together.
    2. Add butter cubes to dry ingredients and toss to coat butter cubes with flour.
    3. Put flour/butter mix in freezer for 5 minutes but no longer than 15 minutes.
    4.While flour mix is chilling in freezer, thoroughly mix together yogurt, oil egg and lemon juice.
    5. Grate cheese.
    6. Take flour mixture out of freezer and use pastry cutter to cut in butter to pea size.
    7. Make a well in the center. Pour in the liquid mix and dump in the grated cheddar cheese.
    8. Mix all the ingredients until no flour remains, if mix a bit dry add 1-2 tablespoons of water. Want wet but not too wet.
    9. Cover bowl with plastic wrap and let mixture sit on counter for 30 minutes for flours to hydrate and mixture to thicken.
    10. Preheat oven to 450.
    11. Biscuits should measure 2 1/2 inches in diameter and 1 1/2 inches high. Can use greased 1/3 cup dry measure to scoop and form.
    Makes 6-8 biscuits.
    12. Place on parchment lined baking sheet 1/2 inch apart.
    13. Chill in freezer for 15 minutes before baking.
    14. place baking sheet inside of second baking sheet.
    15. Bake until golden brown and crisp, about 15 minutes. rotate sheet halfway through baking. Bake until thump on bottom. Transfer to wire rack and let cool for 5 to 10 minutes before serving.
    Note: According to Jamie Oliver formed scones can be frozen unbaked and can be baked as wanted for 25 minutes in a 350 oven.

    • jkhudson says:

      Marjorie,

      This is awesome! I wish I could try your cheese scone. My issue with dairy comes from a mold allergy, so all cheeses are out for the foreseeable future. 🙁

  4. Marjorie says:

    oops for the above 1000g flour blend the correct amount of calcium carbonate would be 18g

  5. Miz Helen says:

    Great Muffins, we will love these! Thank you so much for sharing your special recipe with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  6. Thanks for sharing on Mostly Homemade Mondays! Please join us again tomorrow 🙂

    Kelli (www.thesustainablecouple.com)

  7. Linda Warren says:

    Love the sound of this recipe which would be a perfect accompaniment to dinner with my daughter’s family (who are gluten-free). Thanks for sharing on Recipe Roundup.

  8. Great muffins! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy

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