And maybe me too? Maybe why I'm always so damn tired (oh wait, 'cause it's 1am right now.. :P ), bloated, cranky, eczema-ey... etc. I'm going to a naturopath next month to get tested... who knows, maybe our whole house will end up being gluten-free....
Anyway, we THOUGHT he had issues with yeast and just wheat, turns out it's pretty much just gluten. (Not that yeast is a good thing in excess, but he had to give up his beloved Vegemite before, now... not so much.)
The last few months have been hairy - the decision to move south to the Greater Vancouver area, the move (whoa), unpacking (double-whoa), and adjusting to life with daddy away from the house for 11 hours a day (when previously, being self-employed, he was here 24/7 to help mummy when she was going batty). And maybe a bit of fb activism regarding HM4HB thrown in for good measure too (see previous post). ;) OOH, AND, fitting time in there to learn/research about being gluten-free.
I've been baking a bit, trying some new recipes, as well as adapting old ones.... and tonight I did the latter. I adapted MY banana muffin recipe. (yes, it's truly mine, I've been tweaking it now for about a decade.) But... I made a boo-boo. Part-way in to baking, I realised that I didn't have enough gluten free flour blend, so rather than wasting a schwackload of time mixing up another batch of blend, I improvised using the chana flour I'd bought today. (Boo hoo! Yeah right, I was stoked to try out baking with the chana!) The result was this yummy Banana Chocolate Chip Flax Seed Muffin that TASTES BETTER than its' wheat counterpart! REALLY! Sooooo excited. :) :) :) Pic and recipe below....
|Don't they look stinkin' scrumptious????|
Dinnae's Banana Chocolate Chip Flax Seed Muffin
3 bananas, mashed
2 eggs, beaten
1/4 c oil
1/2 c sugar
1 1/2 c + 2 tbsp gluten free flour blend (recipe below)
2 tbsp sweet rice flour
1/4 c chana flour (aka chickpea or garbanzo flour - chana is the Indian name for it)
2 tbsp flax meal
2 tbsp flax seeds
1 tsp baking soda
1/4 tsp salt
1 c chocolate chips
- Preheat your oven to 350F. Spray muffin tins with cooking spray or line with muffin liners.
- Mash your bananas; add beaten eggs, sugar and oil - whisk together well.
- In a separate bowl, whisk together your dry ingredients except the chips.
- Combine the wet and dry ingredients, mix well (get out all the dry lumps) but do not overmix.
- Fold in chips.
- Fill muffin cups 2/3 full, and bake until golden.
I used muffin TOP pans, so I baked mine for 7 min, rotated them (my oven is old-school and not even), and then baked another 4-5 min. Full size muffins would probably be about 18 - 20 min, give or take.
This can also be baked in a loaf, but I'd probably drop the temp down to 325F and then bake for 45-60 min.
I found the following recipe at a couple of different sources, but most notably www.celiac.com and GlutenFree Gobsmacked
Gluten-Free Flour Blend
- 2 1/4 c brown rice flour
- 1/4 c potato starch
- 2/3 c tapioca flour
- 3/4 c sweet rice flour
- 1/3 c cornstarch
- 1 tbsp guar gum
Kate (GF Gobsmacked) uses superfine rice flour, which I haven't been able to find here in Canada, and I also adjusted it for guar instead of xanthan gum. Xanthan is more expensive (like crazy so), and guar gum needs a bit more. On the Bob's Red Mill site, it said that subbing guar for xanthan is ok, but generally one should multiply it by 1.5 to get the same consistency.
Alrighty then, so there it is, my first GF recipe posted to my blog. I've posted a few to facebook (which I think will make their merry little way over here), but this is the first one I've done on here. Yay! Here's to more baking, and more posting yummy recipes and pics!