Sunday, August 16, 2015

Gluten-Free Banana Buckwheat Muffins

It has occurred to me that 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
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