You are welcome to make these muffins with regular wheat flour, but if you are like me, gluten free (GF) is essential. I know that gluten free has a bad rap for being not so tasty, but the gluten free flour mix that I found is amazing! It works in every recipe, I substitute it cup for cup to replace wheat flour in any recipe and no one knows that what they are eating is GF. The big test was feeding something made with this flour to my son (who is also GF) and my daughter (who by default is mainly GF), they gobbled it up as opposed to spitting it out and refusing to eat (like they had with some of our previous GF/AF experiments). I mix it up 8c at a time and store it in a large jar, so that it is ready to go when the urge to bake strikes.
Gluten Free Flour Mix yield 8c
(from Free for All Cooking by Jules Shepard)
2c white rice flour
2c arrowroot flour
2c potato starch
1c brown rice flour
1c tapioca starch
8tsp xanthan gum
-mix really well
In the recipe below you will see that I use 1/2c quinoa flour, this is one of the ways that I was able to make the recipe a little bit more nutritious and it also has the side benefit of making the muffins very moist. If you choose not to use this simple replace the 1/2c quinoa with 1/2c regular flour and eliminate the 1/2tsp xanthan gum (as quinoa flour has no gluten in it, you need the xanthan gum to make it stick).
The other tweaks I made, allow me to make these muffins totally allergy friendly. I hope you enjoy these muffins as much as I do!
4 Grain Cereal Muffins
bake at 325 for 30 minutes (may take slightly more time)
1c gluten free four mix (or reg all purpose flour)
1/2c quinoa flour
1/2tsp xanthan gum
1/2c cereal mix (see below)
1tbsp baking powder
1tsp baking soda
2/3c agave nectar
3/4c warm milk or milk alternative (hemp, almond, soy)
(if mix looks to think add a little extra milk)
2 eggs or egg substitute
Add blueberries, apple, chocolate chips, or anything else you can think, every batch could be different :)
-makes 12 muffins, use muffin papers so it is easier to remove them from pan
-once cool freeze or store in refrigerator
-if you freeze them, 25-30sec in the microwave will thaw them when you are ready to eat.
-equal parts amaranth flakes, quinoa flakes, buckwheat porridge, chia seeds.
-if you don't have access to one of these from your local bulk or health food store, try making your own mix from what you can find.
-you could also use straight oatmeal or GF oatmeal
Happy Baking & Healthy Living :)