For me, "gluten free" always conjures up visions on neurotic suburban housewives knocking cupcakes out their kids' hands in a panic. "Not gluten!" they gasp. Which is unfair of me, because I know that many people have a real sensitivity to gluten. I just think there are many people who don't actually understand food and just hop on the latest nutritional fad.
The other things I think of when I think of "gluten free" is "taste free" and "weird, complicated ingredients". Fortunately, these muffins feature neither. The weirdest thing is oat flour, which is obtained by simply pulsing a few cups of oatmeal in the food processor until fine. Oatmeal is easy! And the flavor on these is amazing. they have a nutty texture, a rich mouthfeel from the yogurt and big apple flavor. You can substitute a cup of any fruit puree for the applesauce and still have a delicious muffin. The original recipe from Cheap Healthy Good that I've tweaked used mashed bananas and I've done it with pumpkin as well. Just make sure it's a full cup, otherwise your muffin will be bland.
The only downside of these muffins is that they are not very pretty. The lack of gluten means they don't rise very well, so you end up with something about the size and shape of a hockey puck, but made of oats and delicious. Never you mind that! Just enjoy your tasty muffin and share it happily with gluten sensitive friends.
1 1/4 cup rolled oats
1/2 cup yogurt
1/2 cup milk
1 1/2 cups oat flour (This can be made by putting two cups of rolled oats in your food processor and pulsing it until fine)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar, lightly packed
1/3 cup vegetable oil
1 cup applesauce (or other pureed fruit)
Preheat oven to 400 degrees. Grind oats to make flour. Combine with rolled oats, yogurt and milk. Allow to hydrate for a few minutes. (This step is important! If the oats don't hydrate, they won't cook and it'll be gross. This is usually when I find and measure my other ingredients. ) Combine spices, baking powder, baking soda, sugar, oil and applesauce with the oats. Measure into well greased muffin cups. Bake for about twenty minutes or until a knife point inserted in the center of a muffin comes out clean. Serve and enjoy.
4 comments:
This is a great post! I have included this post in the North Fulton Blog Round Up for February 15, 2011. http://andreasellshomes.wordpress.com/2011/02/15/north-fulton-blog-round-up-for-february-15-2011/
Great recipe! I messed with it a bit: added one egg, and then some tapioca and sorghum flour to compensate for the added liquid. I just added one part tapioca flour, 2 parts (not exact--just eyeballed)sorghum flour until it seemed thick enough again. The result was a fairly fluffy muffin that actually rose a bit! I love the nutty flavour of the oats in these! Thanks for posting.
It's also important to note that many celiacs cannot tolerate regular oatmeal--like quaker oats-- at all. You have to have certified gluten free oats. It's a pain, yes. But you don't want to send your celiac/gluten intolerant friend home sick and in pain!
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