If you have wondered why the gluten free cooks on the you tube videos are mixing a bunch of different flours together, here’s the deal.
Rice and oat flour are relatively tasteless like wheat flour. Other flours, like buckwheat and quinoa, have a very distinct strong taste. So if you use too much of any one of them, you will taste their particular taste. But if you mix them all evenly – presto! – no strong taste.
If you’re wondering now why you would want to go through the extra trouble of baking your own breads and using these other flours it’s because the gluten free products that you buy at the store are not really healthy. They are good for someone with a gluten allergy (which all of us seemed to have developed) and but they are not nutritious. In fact most of them are made with white rice flour, potato starch and tapioca flour – the white stuff health conscious people have been trying to avoid because they are, among other things, empty calories and not good for the digestive track.
Also, most of the products use xanthan gum to replace what gluten does. But xantham gum is an industrial processed product, derived from corn, wheat or soy, that’s beginning to show up in everything. If you are eating natural and organic foods for allergy reasons or to avoid side effects, it’s off the list. Muffins don’t need this stuff to stick together.
So go buy the flours and put them in your freezer in zip lock bags.
Take the extra time. It’s worth it!
- 1/3 cup each quinoa flour, sorghum flour, teff flour, kamut flour, amaranth flour and oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup applesauce
- 2 eggs
- 1/2 cup honey
- 1/2 cup melted coconut oil
- 1/2 cup coconut milk
- 1 teaspoon vanilla
Butter a muffin pan. Combine all the dry ingredients in a large bowl. Whisk all the wet ingredients in a smaller bowl. Combine both mixtures and spoon into muffin pan. Bake at 350 degrees for 18 minutes or until top bounces back.