All the rumors are true: I do need to avoid gluten. Now, if this sentence means nothing to you, here’s a little food science. Gluten is the protein found in wheat flour (and rye and barley and a few other grains) that gets gooey when mixed with a liquid. It’s what makes all the ingredients in muffins stick together and it’s what gives bread the elasticity to be kneaded and then be chewy. And it’s what makes a certain group of people ill.
I have translated that personal success of gluten-free baking into serving my guests at the B&B. I’m happy to say that it is not necessary for my gluten-free guests to avoid muffins at breakfast because they have a bowl of muffins made with gluten-free ingredients.
Today, September 13, is National Celiac Awareness Day and I happened to have a guest last night who has Celiac Disease (when the gluten proteins cause damage to the small intestine). In honor of Celiac Awareness Day, I give you the recipe for the muffins I served to her this morning, my Gluten-Free Lemon Poppy Seed Muffins. The flour mixes I use are from Bette Hagman‘s Gluten-Free Gourmet series, but you could probably use your own GF flour mix. If you are making this for a friend (and your GF friend will love you for life!), there are GF All-Purpose Flours available at many grocery stores these days. The xanthan gum is a bit pricey, but it will last you a long time. The recipe is also easy to convert to dairy free and/or egg free by using a milk substitute and/or Egg Replacer. I’ve made this recipe free of all three ingredients and it was tasty. And that’s not just because I have trouble remembering what a wheat flour muffin tastes like – Curt likes them, too.
Gluten-Free Lemon Poppy Seed Muffins
- 1-3/4 cups Featherlight Rice Flour Mix
- 1/4 cups Four Flour Bean Mix
- 1 tsp xanthan gum
- 1 Tbsp Poppy Seeds
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup sugar
- 1 tsp lemon zest
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1/4 cup lemon juice
- Preheat oven to 375 degrees. Spray muffin tin with non-stick spray or use muffin papers.
- Whisk together the flours, xanthan gum, poppy seeds, salt, baking soda, baking powder, sugar and zest in a large bowl. In a separate bowl, beat the eggs together with the oil, milk and lemon juice, then combine with the dry ingredients until mixed well.
- Spoon the batter into the prepared muffin tin and bake for about 15-20 minutes, or until a tester comes out clean. Let the muffins rest for 5 minutes before serving warm.