Berry BakingPosted: June 1, 2012
I met with a client a few days ago who I’ve advised to avoid gluten for health reasons. The problem is: she loves baking! Luckily, I know quite a few recipes that taste great yet are completely gluten-free. It sounds a lot scarier than it is, going gluten-free. You’re told not to have any bread, pasta, crackers, cookies… so what else is there? You might wonder this if you’re currently eating a standard American or British diet. I like to argue that you’ve been given a blessing in disguise. Not only will avoiding gluten help with any inflammatory issues you may have, it will pretty much force you to pay attention to your food. And when you pay attention to what you eat, healthy habits form.
Take this sweet little muffin, for example. It’s completely gluten-free, contains fresh raspberries, and won’t give you a blood sugar crash. You can be sure I’ve emailed my client this recipe!
So, how do you manage a gluten-free diet while still keeping up your baking habit? I wouldn’t want you to give that up! The answer is simple. Adapt! There are whole food wheat flour alternatives available everywhere that you can use to make some seriously tasty treats. For the purposes of this post, I’m not including ready-made gluten-free flour mixes here – these are usually made up of a combination of refined, white flours, and contain additives like xantham gum (which can be a problem in itself). Instead, here are my suggestions on whole food flour alternatives for baking…
Gluten-Free Flour Alternatives
- Ground almonds / almond meal
- Coconut flour
- Buckwheat flour
- Brown rice flour
- Oat flour
- Chickpea flour / gram flour
- Hazelnut meal
- Chestnut flour
- Quinoa flour
- Teff flour
- Sorghum flour
- Millet flour
- Amaranth flour
Gluten-Free Raspberry Almond Muffins
Prep Time: 10 mins
Cook Time: 15-20 mins
Keywords: bake dessert breakfast snack gluten-free soy-free vegetarian wheat free summer
Ingredients (18 muffins)
- 1 1/2 cups oat flour (gluten-free)
- 1/2 cup ground almonds
- pinch sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup coconut sugar
- 1 tsp vanilla powder
- 1 egg, beaten
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 1 cup raspberries, lightly crushed
Preheat the oven to 400F. Place cupcake/muffin paper cups in your trays.
Mix the dry ingredients in a large bowl, whisking to thoroughly incorporate.
In a separate bowl, stir together the egg, milk, and coconut oil. Slowly add the wet ingredients to the dry, mixing slowly. Do not overmix – clumpy is ok!
Fold through the raspberries. A few swirls of red through the batter look pretty!
Scoop the batter into your muffin cups 3/4 of the way full.
Bake for 15-20 minutes, rotating halfway through.
Keeps in an airtight container for 3-4 days.