I made this recipe for our family last year, using whole wheat flour and sugar like it called for (see link to original recipe below). This time, I experimented using some gluten free baking flour, and natural sweeteners. One thing I learned recently that has really improved our cornbread recipe, and added a nice touch to our gluten free breads, is a simple principle about xanthan gum! Xanthan gum helps hold the bread together so it is softer and more bread-like vs. crumbly and dry.
When baking with gluten free flours add the following amounts of xanthan gum to your recipe.
Cookies……………………………1/4 teaspoon per cup of flour
Cakes and Pancakes………………1/2 teaspoon per cup of flour
Muffins and Quick Breads…………3/4 teaspoon per cup of flour
Breads………………………………1 to 1-1/2 tsp. per cup of flour
Pizza Dough……………………… 2 teaspoons per cup of flour
For Salad Dressings…Use 1/2 tsp. Xanthan Gum per 8 oz. of liquid
For instance, if I am baking muffins (which I am!), I will need 3/4 tsp. xanthan gum per cup of flour. In the recipe below, I am using 2-1/4 cups gluten free flour (in place of regular flour), and the recipe will not turn out as it normally would with regular flour. In this case I will use about 1-3/4 tsp. or maybe even 2 tsp. xanthan gum just to be safe. In case you’re wondering, it turned out WONDERFUL!!!
Carrot Zucchini Muffins
For the original recipe (containing whole wheat flour, honey, and sugar) click HERE!
3/4 cup cooked oatmeal (I made mine using steel cut oats)
1 tsp. salt
1-3/4 – 2 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1-1/2 tsp. cinnamon
2 tablespoons ground flax seed powder
1 cup applesauce
1 cup plain yogurt or sour cream
3 tablespoons agave syrup
1/2 cup coconut sugar or date sugar
10 drops vanilla creme flavored liquid stevia
2 tsp. vanilla
1 cup shredded zucchini
1 cup shredded carrots
In a large bowl combine the flour, oatmeal, salt, baking soda, baking powder, cinnamon, and flax seed powder. In a separate bowl beat together the eggs, applesauce, yogurt or sour cream, sweeteners, and vanilla. Add the wet mixture to the dry ingredients. Mix in the zucchini and carrots. Spoon batter into well greased muffin tins, and bake at 400 F. degrees for about 10 minutes, or until a toothpick inserted comes out clean.
Cool a few minutes before removing muffins from the pan.
For a yummy topping, we mixed together about 4 oz Quark cheese (We buy it at Earthfare – a healthy local food store) with some maple syrup, liquid stevia, and finely ground pecans. It makes a delicious sweet cream cheese filling to spoon over top.
Note: Try substituting the carrots and zucchini for blueberries and/or grated apples!
It’s nice to be able to enjoy bread again (after what seems like FOREVER) even if it’s gluten free! The quark cheese and sour cream are two dairy products that we have added back in in small quantities, as well as farmer’s cheese, kefir and plain yogurt on occasion. With the last two, we’ve been having fun with the blender (fruit smoothies on Saturday!).