My first try at gluten free baking and why you should cook with grape seed oil

I can be a little bit needy.

Sometimes, I want my muffins to be carblicious. Other times, I want them to have more fat and fiber. And sometimes I simply make them to use up some bizzarre ingredient that I want to be rid of.

That would be why I have two different gluten free lemon poppyseed muffin recipes for you today. They both taste very similar but have different nutritional profiles. Also, one calls for lemon curd (which you could substitute out) because I wanted to get rid of it.

Luscious Lemon Poppyseed Muffins (GF)

Recipe: Makes 7 muffins

These muffins are delicious and packed with flavor. The consistency is very muffin like, but slightly more crumbly – in a good way. They are on the sweet side (in my opinion) and definitely a crowd pleaser.

Dry ingredients –

1 ¾ cup brown rice flour

1 1/2 tsp baking powder

½ tsp baking soda

½-1 tbsp poppy seeds

Wet ingredients –

1 egg

7 tsp lemon curd

1 tbsp grape seed oil

juice of 1 lemon

lemon zest of 1/2 lemon

5 tbsp sugar

Directions: In two separate bowls, mix all of the wet ingredients and all of the dry ingredients. Pour the wet over the dry and stir with as few swoops of a spatula as possible. Divide batter into a greased muffin tin and bake at 375 until they pass the toothpick test.

 

Now, although I loved those muffins, I was slightly disappointed by the lack of fiber in the gluten free flour. I did buy brown rice flour, which was better than the white rice, but I wanted the muffins to have a bit more staying power. So, I went to the Co-op and picked up some garbanzo bean flour which has an astonishing amount of fiber in it and is also gluten free! I also wanted to make them a bit lower sugar.

 

Luscious Lemon Poppyseed Muffins #2 (GF)

Recipe: Makes 6 muffins

Dry ingredients –

1 cup brown rice flour

1/2 cup garbanzo flour (or use 1/4 cup garbanzo flour and 1/4 cup whole wheat pasty flour if you don’t need it to be GF)

1 tbsp poppy seeds

1 1/2 tsp baking powder

½ tsp baking soda

Wet ingredients –

1 tbsp lemon curd (you can sub out with bit extra lemon juice and sugar)

3 tbsp sugar

1/4 cup lemon juice

14 stevia drops

1 egg

1 tbsp grape seed oil

optional: 1/2 tbsp lemon zest

Directions: In two separate bowls, mix all of the wet ingredients and all of the dry ingredients. Pour the wet over the dry and stir with as few swoops of a spatula as possible. Divide batter into a greased muffin tin and bake at 375 until they pass the toothpick test.

Benefits:

Garbanzo flour * 1 cup has 24 grams of protein, 20 grams of fiber, and 40% of your daily needed iron!

Lemon * a great source of vitamin C. Lemons are also said to help balance the bodies PH and put it into a more alkiline state.

Grape seed oil * contains 88% unsaturated fatty acids which are particularly good for the body due to their antioxidant activity. It is also high in vitamin E, flavonoids, vitamin C and beta carotene. It found to increase HDL (good) cholesterol levels and is great for high heat cooking!

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16 thoughts on “My first try at gluten free baking and why you should cook with grape seed oil

  1. did you make these for me? hehe. I love using garbanzo flour. Its the closest I can get for that pastry flour texture. Thank you for the recipe. Can’t wait!

  2. thank you for this! my first attempt at g free baking left me slightly dissapointed. never one to be discouraged tho. i am ready for round 2!

  3. I love mixing garbanzo and brown rice together! It is my favorite combination. Pancakes, pizza, and now muffins! So good because I love the protein content in it!

    I HAVE to try these muffins, because I am a HUGE fan of poppyseed 🙂 (and like I said, brown rice and garbanzo…) And plus you made it (mostly) sugar-free! Yay! Thanks, Lauren!

    1. I know! I have several gf muffin recipes that I just have been hoarding but I have been thinking they are perfect for you! We have similar tastes 🙂 I am starting to eat lower and lower sugar foods! Except I still eat sugary dessert 🙂

      Sent from my iPhone

    1. They were quite good, I definitely recommend them! I was so nervous about them because the batter was so weird. I had never used gluten free flours before! I really like the texture though. Different in a good way.

    1. I liked them both equally – just for different purposes! I ate the first ones more in more of a snacky/desserty fashion and I ate the second batch with greek yogurt & nut butter for breakfast. lemon curd = egg yolks, lemon juice + sugar!

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