Gluten-free pastry: buns with blueberries

Gluten-free pastry: buns with blueberries
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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

Ingredients:

2 cups gluten-free flour blend, such as Cup4Cup

2/3 cup white sugar

1 tablespoon baking powder

1 teaspoon baking soda


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¾ teaspoon xanthan or guar gum (unless it is present in your flour blend)

¼ teaspoon salt

Lemon zest

1 cup fresh or frozen blueberries

½ cup milk

½ cup coconut oil, liquid

2 large eggs

1 teaspoon vanilla extract


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Instructions:

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.