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
  1. Preheat oven to 375 degrees.  Spray muffin tin with non-stick spray or use muffin papers.
  2. 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.
  3. 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.

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