Saturday, May 8, 2010

Cut-the-Crap GF Recipe: WAPF Muffins/Snack Cake

This is nearly allergen-free--make it allergen-free by substituting appropriately. No gums, mixers of any kind, or a bewildering array of flours needed for this one.

First, I'll start off with some terminology, because some of my readers will wonder what planet I woke up on this morning:

GF = gluten-free (no wheat, no gluten, typical for Celiacs and wheat/gluten intolerant)

WAPF = Weston A. Price Foundation (refers to a food preparation method involving overnight soaking)

guar/xanthan gum = a gluten substitute used to hold batter together and make baked goods rise--none needed for this recipe

Now, on to the actual recipe!

1 cup binder flour (any bean type or potato starch)

1 cup grain flour (any acceptable Celiac grain other than GF oatmeal)

1 can coconut milk (or substitute 2 c. any milk type)

Combine the flours and milk--stir together, then add 2 T. acid medium (lemon juice, yogurt, apple cider vinegar, etc.). Stir again, and leave overnight, covering bowl with dish towel.

The next day, uncover batter and stir again. Preheat oven to 350 and add the following ingredients:

1 T. baking soda

1/4 c. sugar (any type, or substitute equivalent sweetener)

1 egg

Whatever flavorings/additions you want--up to 2 T. flavoring/spices, and up to 1 c. fruit/flavored chips/coconut/nuts/etc.

*1 T. psyllium husk powder (fiber powder) or nutritional yeast--optional (purely for nutrition's sake)

Stir batter until all ingredients incorporated--batter may seem thick and oddly-textured (especially if fiber powder added). Grease muffin pan or square/round cake pan. Spoon or scrape batter into chosen pan (filling muffin cups half full), then bake at 350 for 1 hour. Remove from oven and cool on rack. Makes 6 large muffins, 12 regular muffins, or 1 snack cake.

The finished product will be a complete protein, and if fiber powder/nutritional yeast is added, will boost the nutrition that's already in the flours and additions. I make this recipe at least 3 times a week (weather permitting), and these products freeze well.

Flavoring/addition suggestions: raisin/spice, blueberry/vanilla, banana/chocolate chip, chocolate chip/almond, tropical fruit/orange--your imagination is your guide here. Frost if you wish, but you won't need it.


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