Pumpkin Muffins Revisited: Gluten-Free

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Last Fall, I posted a recipe for the pumpkin muffins that we like to snack on. They are egg-free and I noted that I often make them gluten-free as well. Many people have asked what I substitute to make them gluten-free. Because each grain has a different weight, you don’t get the same results if you simply substitute 1 ¾ cups gluten-free flour for 1 ¾ cups all purpose flour.

I learned a trick from Gluten Free Girl and keep a batch of gluten-free flour mix on hand in the pantry for making muffins, pancakes, waffles. A kitchen scale and a converted coffee-grinder are my best friends for creating the mix. Essentially you want 700 grams of the heavier grains and 300 grams of the lighter grains.

I switch it up, but here is one of the combinations I use for muffins:

500 grams of ground Oats

100 grams ground Buckwheat

100 grams Brown Rice Flour

100 grams of Arrowroot

100 grams of Sweet White Rice Flour

100 grams of ground Unsweetened Coconut.

There are other ideas on Gluten Free Girl’s site. It sounds like a lot of extra work but it becomes second-nature and is really nice to create based on your own tastes. All of the grains and flours are available in bulk or you can find gluten-free flour mixes pre-made and ready to go; there is one in bulk at Whole Foods.

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Pumpkin Muffins

1 3/4 cups all purpose flour or 350 grams of the above mix.

1 banana, smashed and 2 t Agave for a sweetner

1 Tablespoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1/8 teaspoon cloves

1 cup pureed pumpkin (either canned or directions below)

1/2 cup soy or cows milk

1/2 cup coconut oil (heated so it is in liquid form)

2 Tablespoons molasses

Sift together all the dry ingredients and set aside. in another bowl whisk together the remaining wet ingredients. pour wet mixture into dry and combine with a fork until just mixed. do not over mix or your muffins will suffer in texture. pour batter into muffin cups about 2/3 full and bake for 18 - 20 minutes at 400 F.

For your own puree, cut open pumpkin, remove seeds, slice and bake 45 minutes at 350 degrees until soft. With a spoon scoop off pulp and blend in a food processor or blender. Can be separated and frozen for other uses

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