I have always loved to bake, but when I was diagnosed with Celiac baking became a challenge. Now I love to take the challenge head on! When baking gluten free goodies I tend to stress throughout the process. I can't help but wonder if it the finished product will be edible, tasty, and presentable. Having to throw away gluten free baked goods because they didn't bake well is incredibly upsetting when you take into consideration the cost of the products going into the mixing bowl.
In the beginning I searched specifically for gluten free recipes and was upset with the thought that I wouldn't be able to make my family recipes anymore. After some time and experimentation, my mom, aunt, and I were able to find ways to adapt our family recipes into gluten free deliciousness! Now when I bake I NEVER look for gluten free recipes. I look for recipes that I like and give it a try.
Yesterday seemed like a fall day dropped right in the middle of August, so I took advantage of the cool rainy day and made two batches of muffins, blueberry and cranberry, using my favorite cook book. After my husband's grandmother died we were cleaning out her house and she had a ton of cook books. I love cook books and while flipping through her selection I found this beauty!
This edition was printed in 1949. I LOVE opening it and seeing his grandmother's handwritten recipes on the inside! I have transitioned many of the recipes in this book into gluten free goodies with a lot of success, including the muffins from yesterday.
 |
| Continue reading this post for the recipe! |
The only thing I changed from the original recipe was the use of gluten free flour. I use Bob's Red Mill Gluten Free All Purpose Baking Flour. I also add a teaspoon of xanthan gum and a teaspoon of pectin (we have found that adding the pectin allows the goods to not spoil so quickly). I use almond milk instead of cow's milk and like to let the eggs and milk sit out for a bit so that they are warmer than refrigerator temperature. (I'm not sure of the science behind this, but for whatever reason it seems to make better baked goods!)
You will find when baking with gluten free products that pouring the batter is difficult. Between the thickness of the batter and the frozen berries that I used I had to use a cookie dough scoop to get the batter neatly into the muffin tins. WARNING: Do not eat the raw batter! Not because of the raw egg, but because for whatever reason gluten free batter tastes awful. I do not what kind of magic happens in the oven, but thankfully it comes out as gluten free deliciousness!
 |
The finished product!
|
Thankfully, there are a lot of people living in my house so I won't be eating the 24 muffins alone. They received rave reviews from the consumers, but I don't think any member of my family would complain too much about receiving fresh out of the oven muffins!
The recipe as written in the book:
Rich Blueberry Muffins
- 1 cup blueberries
- 1/4 cup butter or other shortening
- 1 3/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
Wash the blueberries and drain on absorbent paper. Place the fat in a mixing bowl; set in a warm place to soften (it may be melted, but should not be hot) while preparing the pans and measuring the other ingredients. Sift the flour, baking powder, salt, and sugar together into the bowl with the fat. Add the unbeaten egg and the milk; beat until smooth. Stir in the drained blueberries. Pour into greased muffin tins; sprinkle generously with additional granulated sugar. Bake in a moderate oven (375 to 400) for 20 to 25 minutes.
Enjoy!
.JPG)
.JPG)
No comments:
Post a Comment