Gluten Free Muffins & Carrot and Pear Tonic
BY: Riddley Gemperlein-Schirm
For a while, my family thought my sister had celiac disease, an autoimmune disorder which causes an intolerance for gluten . Fortunately this ended up not being the case (she is only slightly gluten intolerant), however, those few months were rough. I wasn’t only worried about my sister’s health, but as an avid baker, found it hard to nix the wheat. In those few months I realized gluten-free flours, like buckwheat and almond, have flavor unparalled by their wheat counterparts and give baked goods a more tender crumb.
I’m sharing with you my recipe for gluten-free oat muffins. The muffins, a favorite of my sister’s and the first gluten-free recipe I ever made, are dense and have a slightly sweet, nutty flavor. They’re homey and perfect in their simplicity. Served with a carrot and pear tonic, the muffins make for a breakfast where you won’t miss the wheat.
GLUTEN-FREE OAT MUFFINS
Yields 9 muffins
- 2.5 c. rolled oats, ground into flour**
- 1 T. Baking powder
- ½ t. kosher salt
- 1 c. milk (can use regular, almond, soy, rice, etc.)
- 1 large egg
- 1 T. coconut oil, melted
- 2 T. honey, warmed
- Whole rolled oats, for sprinkling
Preheat oven to 350 F. Grease muffins tins (I used extra melted coconut oil. If using pan-release spray, make sure it’s gluten-free).
In a medium-sized mixing bowl, combine oats, baking powder and salt. In another bowl, mix the wet ingredients (milk-honey). Add wet to dry and mix until just combined. Let the batter rest for a few minutes.
Using ¼ cup measurements, divide batter among muffin cups. Sprinkle the tops of each with a pinch of whole rolled oats.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Take out of oven, leave in tin for 3-5 minutes, then remove from tin and let the muffins cool slightly on a wire rack. Serve.
**Rolled oats are naturally gluten-free, however the problem is contamination, meaning oats are often processed in facilities that also process non-gluten-free grains (i.e. wheat, barley). Regular oats should be fine for those who are gluten intolerant, however those with severe gluten allergies or with celiac, should make sure to use certified gluten-free oats (found in the natural food section of grocery stores). Also, to make oat flour, grind oats in a food processor/spice blender until a flour consistency.
CARROT AND PEAR TONIC
- 1 large carrot, peeled and grated
- 1 ripe pear, peeled, cored, chopped
1 a lime, juiced
- A splash of maple syrup, honey or preferred sweetener
- ¼ t. kosher salt
- ¼ cup water
- Ice, for serving
Put all ingredients in a blender and process until smooth. Serve over ice.