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! 🙂
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!
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.
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.
- 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)
- Preheat oven to 375°. Grease muffin tin.
- Pulse all the dry ingredients in a food processor.
- Sprinkle in the butter and pulse until mixture resembles coarse cornmeal with a few larger pieces of butter.
- Pour mixture into a larger bowl and stir in buttermilk. Stir in mix-ins.
- Scoop into prepared muffin pan.
- For regular muffins, use #24 disher and bake for 25-30 minutes. Yield: 8 muffins
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