For too long, gluten-free baking has been coming up short in taste, fiber and nutrition as most recipes depend on gums, starches and improved flours. This method of baking, in contrast, utilizes presoaked entire grains and is a fantastic alternative as it produced baked goods that have excellent texture, flavor and dietary quality. It is also much less pricey to prepare than gluten-free mixes and traditional gluten-free recipes. This has actually the included bonus of making wholesome gluten-free recipes cost effective and attractive to the entire family. (No more making the gluten-intolerant family member consume in a different way from the rest!).
I generally refer to these recipes as “blender recipes” because the entire grains are soaked for an amount of time to enable the breakdown of enzyme inhibitors and to increase dietary worth, and then are processed in a mixer for usage in a pancake, muffin, cake or cookie dish.
The texture of baked products made from blended soaked grains is superior to those made with gluten-free flours and is much more comparable to that of the white flour items we’re accustomed to. They are more nutritious and cost-effective too! Gluten-free “blender” dishes are some of my favorites and definitely worth the extra effort expended to set some grains to soak in advance of baking time.
Here’s a basic blender dish for-.
Gluten-free Flour-free Banana Muffins.
1 1/3 cups brown rice.
1/2 cup whole millet.
1/3 cup raw buckwheat.
1 Tbsp. apple cider vinegar.
1 1/4 cups water.
2-3 ripe bananas.
2 Tbsp. oil/butter.
3+ Tbsp. honey *.
1 tsp. apple cider vinegar.
1/4 cup ground flax.
1 tsp. cinnamon.
1/4 tsp. nutmeg.
3/4 tsp. sea salt.
2 tsp. baking powder.
1/2 tsp. baking soda.
Soak grains over night (or for a minimum of 8 hours) in lots of water plus the 1 Tbsp. vinegar. Drain pipes and after that add to blender with the components in the ideal column. When batter is quite smooth, gently blend in baking powder and soda (sift through a sieve and blend in to avoid swellings). Pour into oiled muffin cups. Bake at 400 degrees for about 20 minutes. Makes about 1 1/2 lots muffins.
* or agave or maple syrup.
Option: include 1 cup of raisins to muffin batter before baking.
Be sure to oil your muffin cups well so they launch quickly. I prefer utilizing a baking stone (muffin top design) as the clean-up is simplified.
These muffins keep well and freeze excellent!