Baking without wheat flour sounds challenging, but with a few simple tricks, you can replicate the results of all of your favorite baking recipes. Annalise G. Roberts, author of Gluten-Free Baking Classics, says, “Although gluten-free baked goods are notoriously heavy and dense, they need not be.” She recommends creating your own flour blend of gluten-free flours such as brown rice, tapioca flour, and potato starch.
We have cooked our way through her cookbook and offer our take on her recipe for blueberry muffins. For a healthy breakfast, enjoy them with a cappuccino and a hard-boiled egg.
Yields 12 muffins
2 cups gluten-free flour blend, such as Cup4Cup
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan or guar gum (unless it is present in your flour blend)
¼ teaspoon salt
1 cup fresh or frozen blueberries
½ cup milk
½ cup coconut oil, liquid
2 large eggs
1 teaspoon vanilla extract
Preheat your oven to 375 degrees F.
Line a 12-cup muffin tin with parchment paper liners.
In a large bowl, combine all of the dry ingredients. Add the blueberries and toss to coat.