Since I’ve been eating gluten-free I’ve had some, shall we say, interesting moments in the kitchen. Several loaves of what was to be bread, have hit the garbage. Thankfully there are some decent gluten-free breads available to buy, this is what I resorted to. Not one to give up so easily, I’m determined to get it right. Before wasting any more ingredients trying to come up with an edible gluten-free bread, I stopped cooking & started researching. Not just looking at others’ gluten-free recipes but researching how different each gluten-free flour is & how they react during baking. I decided to give bread-making a break for this week & instead made these little gems that are like a cross between a small cake & a muffin.
They might not look all iced & pretty but these my friends are really good. And they worked! I ate one to make sure I’d really achieved success then I froze the rest of them for my hubby to take to work for his mid-morning snack. He texted me today to tell me how good he thought they were. Maybe there is hope for me yet with my gluten-free baking.
I used liners for the muffin pan & I would suggest you do the same. I think they’re better to eat that way without ending up with sticky, muffin fingers. I was pleased with how easily they came out of the liners once I’d let them cooled. Give me a moment while I relish in my gluten-free success.
I’m starting to lose weight eliminating wheat from my diet & my head is starting to feel a little clearer. The more time that elapses without eating wheat & gluten, the less I crave baked goods & carb laden foods. I hope this continues. Until then I will persist with my gluten-free bread making, only because I’d love to have a sandwich for my lunch filled with crisp, fresh veggies. If you see a bread recipe on here you know I have finally achieved success. Hopefully that will be sooner rather than later.
- 1 1/2 cups sorghum flour
- 1/2 cup potato starch
- 1/4 cup coconut flour or millet flour
- 4 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1 cup shredded coconut
- 3/4 cup grated palm sugar or coconut sugar, plus 3 tablespoons extra
- pinch salt
- 1 1/4 cups coconut milk
- 1/2 cup coconut or vegetable oil
- 2 large eggs
- 1 1/2 tablespoons finely grated lime zest
- 2 tablespoons lime juice
- Preheat oven to 375°F (190°C). Grease 12-cup muffin pan or use cupcake liners.
- Combine sorghum flour, potato starch, coconut flour, baking powder, xanthan gum, baking soda, coconut, 3/4 cup of sugar & salt in large bowl using a whisk to ensure ingredients are well blended.
- Whisk coconut milk, oil, eggs & lime zest together in a small bowl. Add to flour mixture; stir until ingredients are combined. Fill liners 3/4 full of mixture – I used an ice cream scoop & then a spoon to top-off with the remaining mixture. Bake 20 to 25 minutes or until muffins are browned & cooked when a skewer inserted in the middle comes out clean.
- While muffins are cooking, combine the 3 remaining tablespoons of palm sugar & lime juice in a small saucepan. Stir over medium heat until sugar is dissolved. Let simmer 3 minutes to thicken slightly.
- Brush lime juice mixture over each muffin. Let cool in pan 5 minutes before placing on a wire rack to cool. Serve warm or at room temperature. Freeze completely cooled muffins in a re-sealable bag for up to 2 months. Let thaw at room temperature or in the microwave for 45 seconds.
- Sorghum flour, coconut flour & potato starch can be either ordered on-line or purchased from some grocery stores.