Well…I FINALLY did it! After about 15 trials (really!), I finally hit the right combination of ingredients for a delicious, moist, gluten free muffin that’s sweetened only with fruit and has little added oil. This was no small task, since this professional baker has always baked only with wheat flours in the past. Gluten free baking is an entirely different process and most of what was learned in traditional baking simply went out the window.
I wanted to develop a muffin sweetened only with fruit in response to the recent recommendations to cut our sugar intake. So…does this muffin contain sugar? Yes, but it’s from fruit. Does it contain refined sugar? No. I wanted to create a muffin without refined sugars, and with less oils, to make a lower calorie, more healthful baked treat. Of course, it had to be moist and tasty. I did it.
Also, this is a great foundation recipe that could easily be adapted into countless variations. Nuts, fresh, frozen or dried fruit, other flavorings, and even savory combinations could be added to alter this basic recipe. Use your imagination and try it!
Even better, this muffin was made without xanthan gum, guar gum or any other such additives. It simply doesn’t need it. The pectin in the fruits, the egg white, and flax meal all work together to bind the ingredients so the finished product isn’t crumbly. I learned along the way that xanthan gum and I don’t get along…it gives me serious headaches. Hence, any gluten free baked item I make from here on will be free of xanthan gum.
For your information, the gluten free flour blend I used was my own mixture of 1 part of sorghum flour, 1 part of millet flour, 1/2 part of potato starch, and 1/2 part of arrowroot powder (all by weight, not measure). I don’t think it’s mandatory that your flour blend be identical to mine, as long as it has roughly the same proportion of “heavy,” “light,” and “starchy” ingredients. It contains no xanthan gum, nor any other such ingredient.
Note! If YOUR gluten free flour blend DOES have xanthan gum, feel free to use it in this recipe. I believe it will turn out just fine, even though it really isn’t needed in this muffin.
I’ve uploaded a video on how to make this delicious muffin. The link is below. Also, you can click here to download the full recipe (Basic GF Muffins) from my website. Give this muffin a try and let me know if it works for you! Judi