Since my last post was bordering on a rant of things I don’t like, I thought this time I would be more constructive and talk about something I do like. I’ve found a book that has a lot of promise for baking many delicious gluten-free items.
To tell the truth I haven’t gotten past page 31. I just keep making pumpkin muffins and carrot spice muffins over and over again. Of course, I take liberties with the recipes and add whatever I’m in the mood for, usually raisins, dried apricots, cranberries, walnuts, cardamom and the like. They make a perfect breakfast food. There is no compromise, these are as good, if not better, than any muffin I have ever had. Texture, moisture, and taste are all there.
I have never been much of a baker and I don’t have a lot of patience for the precision of measurement many people take in baking and these recipes have survived my haphazard methods. I do intend to try more of the recipes but just haven’t gotten there yet.
Roberts’ basic premise revolves around two basic flour recipes, one based on brown rice flour with potato starch and tapioca flour for most baking and another on a mixture of millet and sorghum flour plus cornstarch, potato starch and tapioca flour for bread.
I’ll see if I can assemble a workable muffin recipe for you, but my fly-by-the-seat-of-my-pants methods may not translate well into a reproducible recipe. I’ll see if TaMara can help me with that.