I Can’t Believe They’re Gluten-Free Muffins
Tender! Chewy! And..... *drum roll + loud cymbal* gluten-free muffins that stay soft for days! No more baking disappointment of GF muffins that crumble and dry up after they cool off out of the oven, or muffins that taste like they're "different". It's difficult to tell these are gluten-free at all. Below is a recipe for an apple pie-flavour version. You can switch up the fruit and spices as you wish and make other flavour profiles; I'm thinking of adding raisins and nuts, or adding blueberries and bananas to future batches.
Gluten-Free Apple Pie Muffins
Makes 12 regular size muffins
Grease muffin cups and preheat oven to 350.
Sift together the following:
1 c tapioca flour
3/5 c corn starch
1/4 c + 1 tbsp brown rice flour
2 tbsp guar gum
3-1/2 tbsp egg white powder
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/4 tsp salt
In a separate and large bowl stir together:
1 c water
2 tbsp buttermilk powder
1 tsp vanilla
1/4 c melted butter
2 apples, peeled and diced
In another bowl whisk these together until frothy:
1/2 c light brown sugar
1/2 c dark brown sugar
1 egg
Pour the egg mixture into the bowl of apples and liquids. Give it a quick stir. Then add in the flours mixture until combined.
Spoon into greased muffin cups and bake for 30-35 minutes until browned.
Yum!
Trout Lake Farmers’ Market
Kickoff to the market season was marked by the first Trout Lake Farmers' Market of the year held this past weekend.
There was the usual assortment of goodies you'd expect from a farmers' market along with a few things I haven't seen nor tried before.
"Food trucks" shown here are a popular thing in Vancouver, and this one was selling Lychee Basil Lemonade alongside breakfast burritos. I've had lychee before, and basil, but never in combination. Made fresh to order, it was foreign and tasty.
I have to throw in a sample of someone carrying an awkward thing at the market. I wonder what the shrub is thinking?
What on earth is this? It's an army kitchen that was actually used during the 1940s by the Czech army, then was bought a few years ago in Germany and brought back here to be repurposed by Chili Tank. Do you see the bicycle pump and fire extinguisher in the background? I'm sure this contraption needs a bicycle pump for something (although I'm not up on my army kitchen knowledge), and further below you'll see why a fire extinguisher should be at hand - that chili is piping hot!
Who's this? Vancouver locals will recognize Mike Killeen from CTV News.
The Chili Tank proprietor got lots of attention from the media, and look at the excitement and anticipation on this kid's face as he retreats from the Chili Tank with his purchase! ... or maybe he was just reacting to his hands burning from holding the piping hot chili. Either way, I can attest that the chili was very good, especially on the chilly (no pun intended) and dreary day.
A fun time. Support local food!
What a Treat! Gluten-Free Cupcakes
It was a rainy day (this is often the case in Vancouver) and I was out on Commercial Drive going to a deli. I passed by a "gluten-free cupcakes" sign posted outside a shop, and of course couldn't pass by without giving one a try. It was first thing in the day when they opened, so the cupcakes were fresh from the oven and I had the option to choose any icing flavour. With cupcake in hand, I scurried back to the car to get out of the rain and discovered delicious [albeit expensive] lemon-topped goodness. It was a chewy and moist cupcake! That's the texture of baked goods we gluten-free folk dream of. The only gripe I have is that it came in a holly christmas-themed cupcake liner. That's fine during the season, but it's May. I have no complaints about the quality of the cupcakes from Cassia Cupcakery unlike some other visitors. Perhaps the key is getting there first thing when everything's fresh. P.S. there's vegan too.
Gluten Free Lemon Souffle Against the Clock
Timing is of the essence when serving a souffle. Even more so when taking a picture of one since the impressive puff over the top of the ramekin lasts a short minute once you remove it from the oven. I wasn't expecting my baking attempt to be a rousing success in the first place since gluten free stuff usually isn't when I make it, but this time I even impressed myself! I wasted more than the valuable minute fetching the camera to take a hurried shot of the product after I removed them from the oven, so they fell flat for the photo. The visual was great when piping hot from the oven though, and they're flat-out delicious (no pun intended). Recipe follows below so you can impress company at your next dinner party - or just yourself if you're in the mood for baking.
Gluten Free Lemon Souffle
1/2 cup sugar
finely chopped rind and juice from 2 lemons
2/3 cup whole milk
1/3 cup half-and-half cream
3 large egg yolks
1 tbsp sorghum flour
1-1/4 tbsp cornstarch
4 large egg whites
Preheat oven to 400C.
Butter the base and sides of 4 individual ramekins and sprinkle each with sugar, tipping and turning the dish to coat the inside and sides evenly.
Slowly bring milk and cream to almost boiling then remove from heat.
In a large bowl, whisk the egg yolks and 1/4 cup of the sugar until pale and thick.
Sift the flour and cornstarch into the yolk mixture and whisk until smooth.
Slowly pour the milk mixture from the pan into the bowl, whisking until smooth.
Pour all back into the pan and stir constantly over low heat for about 5 minutes until it is thick and smooth. Set aside to cool.
In a clean, large bowl whisk the egg whites to form stiff peaks. Add a few drops of lemon juice and whisk again. Gradually whisk in the remaining 1/4 cup sugar until mixture is glossy and thick.
Add in lemon zest and juice, then whisk in 1/3 of the egg white mix. Now carefully fold in the rest of the egg whites until evenly mixed.
Spoon into the prepared ramekins by filling to the top then tap on the counter to remove air bubbles. Smooth the surface with a knife.
Place dishes on a baking sheet and bake in middle of the oven 15-18 minutes or until risen with a slight dip in the middle.
Sift some icing sugar on top and serve immediately.
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