For various reasons (mostly health-related) we’ve been trying to cut down on gluten consumption in our household. Mostly that means changing the sort of meals we eat so that bread and bread-like stuff (pizza etc) just isn’t a part of it (I have no intention of spending crazy amounts of money on tiny dense loaves of gluten-free bread!)
But the thing I’m famous for is homemade muffins for breakfast on weekends. I wasn’t quite ready to entirely give up on that, so I came up with this gluten-free recipe that’s quick and easy and amazing and moist and rich and yummy. Try it!
Ingredients:
3/4 cups rolled oats
3/4 cup gluten-free flour (I use the costco stuff, but find it a little heavy, so I add:
1/4 cup tapioca starch
1/4 cup potato starch
1 handful organic shredded coconut (costco)
1 handful chocolate chips
1 handful craisins (sweetened dried cranberries)
1/4 cup cocoa powder
1/4 cup sugar
1 tbsp baking powder
1/4 cup chopped walnuts or pecans
2 eggs
1/4 cup vegetable oil (or coconut oil – costco has it for a very reasonable price)
1 cup coconut milk (costco has that too)
OK – so in fact I get almost all of this stuff from Costco. Costco’s gluten-free flour costs maybe 25% as much as the gluten-free flour I can find at Safeway. The flour at Safeway is nicer, but once I mix the Costco stuff with tapioca starch and potato starch it works just fine.
Pour into 12 silicon muffin cups, and place in a pre-heated 350F oven. Bake for 15 minutes.
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