It has occurred to me that OriginalCinnDesserts.com has
become a gluten-free blog.
While this is in no way a bad thing, it just kind of
happened and I’m relatively bad at change. But it’s okay…I’m okay…
The truth of the matter is that I am a chef. I make food for
people to eat it, and enjoy it. Currently, as I am pursuing other goals in life
and because my culinary career has taken me to working just outside of the heat
of the professional kitchen, my constant customer is my wife. Whether I am
cooking for her, or a group of guests that include her at my dining room table,
or just working on a version of something that I am craving (like Chicken and Waffles),
I make it gluten-free.
This has actually become quite a good system. I think, “How
do I make [insert yummy gluten-filled dish here] gluten-free?” and I get to
work combining my mad-scientist food knowledge to get the desired product. It
doesn’t always work [insert rock-hard chickpea crepes here] but when it does, I
serve it and get a magical response from my wife that is something along the
lines of, “Do you know how long it’s been since I’ve had…?”
Today, it’s Buckwheat Banana Muffins…Gluten-Free Buckwheat
Banana Muffins.
This recipe is incredibly moist, and does not get rock hard
the following day. Start the baking process at a high heat, then turn it down
to complete. This is what will get you the ‘domed’ muffin.
Gluten-Free Buckwheat Banana Muffins
Makes 1 dozen muffins
¾ cup sweet rice flour
¼ cup potato starch
⅓ cup buckwheat flour
2 Tbsp sweet sorghum flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup firmly packed brown sugar
1 cup ripe bananas, mashed
¼ cup sour cream (or Greek yogurt)
1 Tbsp vegetable oil
2 eggs
1 tsp vanilla extract
¼ cup macadamia nuts, chopped
Preheat-oven to 375°
In a large bowl, combine the flours and remaining dry ingredients and
stir with a wire whisk to break up any chunks of sugar or flour. In a separate
bowl or measuring cup, combine the remaining ingredients and whisk gently to
combine. Pour the wet ingredients into the dry ingredients and mix well. Drop
the batter into the wells of a muffin pan lined with papers or sprayed well
with non-stick cooking spray. Top with macadamia nuts and place the tray into
the oven and turn the heat up to 385°. Bake for 18-20 minutes or until the tops
are fully set, then turn the heat back down to 375° and cook for 5 more
minutes. Check for doneness with a toothpick.
Cool for at least 15 minutes.
Adapted from The Bojon Gourmet
