This is my third attempt at muffins which are gluten free and fructmal friendly. I mentioned that the first attempt induced laughter in the brave souls who tried them. The second attempt was already a great improvement but a little too dense for me though Adriano seemed to think they were fine. But then Italians do like their cakes a little on the dry side compared to the Anglo Saxons of the world.
I then researched this whole gluten-free flour situation and have come up with my own mixture combining five flours. Over the last couple of months I have accumulated a few different ones in my pantry and only had to seek out potato starch in order to achieve this blend. The best thing is to go to a specialist store which deals in real food and buy the lot in one go instead of in dribs and drabs like me.
The result is a very acceptable banana muffin and I am feeling very proud of myself. I made these a couple of days ago and have just made some chocolate brownies with the same flour mix to test it further. They have just come out of the oven but are too hot to try so the verdict will have to wait. If the recipe is successful, they will appear here in the next few days.
I do feel like a child again after years of perfecting baking. This is a whole new learning curve to climb around.
Have a look at the muffins in the photo. See how they bulge to one side. That’s my second smaller oven’s particular quirk. All my muffins cooked in that oven have this kind of deformity. The big oven is my nightmare because it burns everything before cooking them. The smaller one deforms them. What a choice! And this is a DeLonghi cooker! You would think it would know to perform. Vent over.
Soon I will do a post on fructose and the other FODMAPs which are causing so many problems these days. That way you will understand where I am coming from with my cooking.
Currently I am editing my e-cookbook so it will be available very soon on my blog and there will be a heavy discount for the first two weeks so keep a lookout for it.
- ¼ cup brown rice flour
- ¾ cup white rice flour
- ¼ cup sorghum flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1.25 tsp xanthan gum
- ½ tsp salt
- 1 tsp baking soda
- 3 bananas
- ¾ cup cane sugar
- 2 eggs
- ½ cup coconut oil
- 2 tbsp plain yoghurt
- 1 tsp vanilla essence
- Preheat the oven to 350°F/180°C.
- Butter a set of muffin tins or cupcake holders.
- Sift the dry ingredients together except for the sugar.
- Mash the bananas in a food processor and add all the other ingredients including the sugar.
- Whiz until well combined.
- Fold the wet into the dry ingredients.
- Spoon into the muffin tins or cupcake holders until ¾ full.
- Bake 25 minutes or until a skewer comes out clean.
- Remove from the oven and leave for 5 minutes then remove them to a cooling rack.