More and more people, both with wheat allergies and without, are discovering the health benefits of going gluten-free. In Gluten-Free Recipes for the Conscious Cook (New Harbinger Publications, 2010), Leslie Cerier presents more than 100 delicious recipes for easy-to-make, gluten-free, vegetarian meals. You'll learn to create delectable, high-protein breakfasts, dinners, desserts, and more, use organic and seasonal ingredients to put a fresh twist on your favorite family recipes, and come up with your own original gluten-free creations. In this excerpt, find a recipe for gluten-free corn muffins. You can also make a loaf of gluten-free corn bread from this recipe.
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People of all ages love these delicious muffins, which are equally good with lunch or dinner as they are with breakfast. Makes 12 small muffins or one standard loaf.
1 cup apple or pear juice
1/4 cup melted unsalted butter
1/4 cup maple syrup
1-1/2 teaspoons vanilla extract
1 cup corn flour
1 cup brown rice flour
1-1/2 teaspoons baking powder
1/2 teaspoon sea salt
Preheat the oven to 350 degrees F. Oil a muffin tin or line it with paper liners, or oil a standard loaf pan.
Whisk the eggs in a large mixing bowl.
Stir in the juice, melted butter, maple syrup, and vanilla extract. Add the flours, baking powder, and salt and stir until well combined. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full, or pour the batter into the loaf pan.
Bake until a toothpick inserted in the center comes out clean (15 to 20 minutes for muffins, or 30 to 40 minutes for a loaf).
Vegan Corn Muffins: Use extra virgin coconut oil or canola oil instead of the butter. Omit the eggs and add 2-1/2 tablespoons of flaxseeds. Grind the flaxseeds in the blender until they’re powdery, then add the juice and blend until the mixture is gelatinous. Otherwise, follow directions above.
More Variations: For a bit more texture, use blue cornmeal or regular cornmeal instead of corn flour; all yield excellent results. For added nutrition and flavor, substitute 1 tablespoon of maca powder for 1 tablespoon of the brown rice flour.
This excerpt is reprinted with permission from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier and published by New Harbinger Publications, 2010. Buy this book in our store: Gluten-Free Recipes for the Conscious Cook.
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