Gluten-Free Lemon Muffins

Growing up in India, I had never heard of gluten-free foods, and first heard of this term only when I moved to the States. For a really long time after that, I didn’t bother try baking anything without gluten given that’s it is way more complicated than baking with gluten. But this weekend, one of my friends who can’t have gluten finally pinned me down and we baked gluten-free goodies for the first time. What did we bake? Lemon Muffins with poppy seeds

Gluten-Free Lemon Muffins with Poppy Seeds

What should I know before I bake my first gluten-free dessert?

1. Picking good recipes – The reason I was never enthusiastic about baking gluten-free goods was because whenever I’ve had them on previous occasions, they just did not taste as good as desserts that did have gluten. To find a tasty gluten-free recipe, try following recipes that have a bunch of comments on them so you can be sure they’re tried and tested, and don’t simply use poor substitutes for ingredients that do have gluten. Two excellent sources seem to be:

King Arthur Flour’s Gluten Free Recipes

Gluten Free Goddess

2. Gluten-free ingredients are expensive – Not only does your number of ingredients double, so does their price. Unless you/a family member/close friend cannot eat food with gluten, there’s a high chance that you will not find it worth it to invest in these ingredients.

With that in mind, here’s the recipe for Gluten-Free Lemon Muffins. It makes approximately 12 muffins.

(adapted from Gluten Free Goddess)

Ingredients:

1/2 cup sorghum flour
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup potato starch or tapioca starch
1/4 cup gluten-free corn flour/starch
1/4 cup almond or hazelnut flour
2 tablespoons lemon zest
2 teaspoons baking powder
1 teaspoon guar gum (or xanthan gum)
1/2 teaspoon fine sea salt
2/3 cup cane sugar
3 tablespoons butter, melted
2 eggs
1 cup almond or non-dairy milk
1/4 cup fresh lemon juice
1 tablespoon poppy seeds

Instructions:

1. Preheat oven to 375ºF. Line a muffin pan with paper liners.

2. In a bowl whisk together the flours, starch, baking powder, guar gum and sea salt. Set aside.

Getting all the different kinds of flour together

3. In a separate mixing bowl, beat together the sugar, melted butter and eggs until smooth.

Mixing in the sugar with the melted butter and eggs

4. Add in the whisked flour blend. Beat to combine. Add in the almond milk and lemon juice and beat for two minutes until the batter is smooth and slightly sticky.

5. Add in the lemon zest and poppy seeds and stir thoroughly.

Adding in the poppy seeds

Final step – Mixing in the lemon zest

6. Spoon the batter evenly into the twelve muffin cups.

Pouring the batter into the paper cups, and ready to be put in the oven!

7. Bake in the oven for 25 minutes or so. To check if your muffins have baked, take a fork and push it into the muffin. If it doesn’t come out runny or with any batter on it, your muffins are done!

Serve warm with cream cheese and tea!

Unlike other kinds of muffins, these ones have a slightly more compact texture, are less airy, and are more grainy. The fresh taste of lemon however is perfect for them to be had in breakfast, and is a perfect summer snack – not sweet, and yet so refreshing with a glass of juice or a smoothie.

So what are your favorite gluten-free desserts?

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