Gluten Free Banana Muffins
As I write this I am sitting at my desk and looking out of the window at the rain as it pours and the roses struggle to hold on to their petals. So it is a perfect day to bake muffins and write about them before the dogs and I brace the elements (and I write a CV for the first time in 20 years in my hope to extend my part time cookery teaching to full).
I made these muffins once with rice flour, then with sweet rice flour and then with a combination of the two. The latter is by far the best. The sweet rice flour adds the missing glue lacking without gluten (gluten means glue in latin). If you only add sweet rice flour however, while they are good when warm from the oven, the next day the texture is too gluey, and if you add only rice flour, the texture is not robust enough. How to win, is to balance sweet rice flour and rice flour. They are pliable, (that words just popped out but it works for these), soft and giving. Delicious. And the good thing I find it that their shelf life is a little longer than their gluten filled contemporaries.
135g brown sugar (use coconut sugar for a lower GI)
1 large egg
1/3 cup of vegetable or sunflower oil
150 sweet rice flour (also known as Thai rice flour)
50g sorghum flour
1/2 tsp baking soda
1 1/2 tsp bakign powder
1/4 tsp salt
1 cup mashed ripe bananas (2 large)
70g coarsely chopped walnuts (toasted is better)
- Preheat the oven to 190ºC/350ºF
- Combine the sugar, egg and oil, beating for two minutes.
- Add the rice flour, sorghum, baking soda, baking powder, salt and bananas and mix in thoroughly.
- Now stir in the walnuts.
- Spoon the mixture into 9 muffin cups and bake for 18 minutes or until golden.
- Cool on wire rack – best eaten warm with cold butter (I add butter to most things so don’t listen to me if you don’t want to!)
These are largely based on a recipe from Gluten Free Flavor Flours by Alice Medrich