Slightly more than six months ago, Chris told me he was worried he might be allergic to something. He went on the elimination diet and I was praying please let it be dairy. I'd been vegan for four years, before getting pregnant with Unity. Vegan doesn't scare me. Right before Thanksgiving we found out that he has a gluten allergy. Of course.
Ever since then, we have been venturing into the world of gluten free cooking and eating. It has been challenging. I am thankful that there are a lot more products on the market now than there used to be, but most of them just don't taste the same. It's been a big adjustment for Chris. A lot of his former favorites like bread and pasta are now more expensive and less fulfilling. But, we're working on it.
The kids and I are still eating foods with gluten, but I haven't been baking much, because it seems unfair to make tasty things that he can't eat. Recently I have been inching one toe into gluten free baking. And...so far so good.
These muffins are a combination recipe: a gluten free pumpkin muffin recipe from Blackbird Bakery cookbook and the regular blueberry muffin recipe from the King Arthur Flour cookbook.
Ingredients:
1 cup sorghum flour
1/2 cup cornstarch
1/2 cup tapioca flour
2 teaspoons Xanthum gum
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup sugar
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
2 1/2 cups blueberries
Preheat oven to 375. Combine all dry ingredients in a mixing bowl.
Cream butter, sugar, salt. Add eggs. Add baking powder and dry ingredients. Beat in the milk.
Mash blueberries and add to batter. Stir in vanilla extract.
Scoop batter into lined muffin tin and bake for 25-30 minutes.
Finally- a blueberry muffin we can all enjoy.
1 comment:
Well, they look delicious. So glad that everyone can enjoy them. And thanks for putting the recipe in there too.
Post a Comment