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!
Sweet Gluten-Freedom: French Meringue Macarons
Murchie's Tea & Coffee is locally owned and operated with two commercial kitchens in BC. I'm not sure why I'd never heard of French Meringue Macarons before, but it's at this store that I was introduced to them. Supply isn't consistent so you have to hit it right to catch them. There's also a variety of flavours (vanilla, lemon, raspberry), so there's always some element of surprise as to what you'll find if you're on a mission for these! The macarons are made of sugar, egg whites and ground almonds then baked. Sandwich two together with a cream filling, and voilà! They're such a foreign treat, still being such a new discovery to me. Here's the raspberry version:
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 Challenge: Boston Pizza vs Me-n-Ed’s Pizza Parlor
I'm on a mission to find a restaurant that makes a satisfying gluten-free pizza. I recently tried Boston Pizza's gluten-free pizza and was left hungry.
A local chain called Me-n-Ed's Pizza now offers gluten-free pizza as well. They say that a large part of a meal is devoured by the eyes, so visual impact of what's on your plate is important. I was pleased opening the Me-n-Ed's box and seeing this:
A round and normal-looking pizza with some substance to it! It looked good..... it also tasted good. Note that it's the flatbread-type of crust though, so granted Boston Pizza's gluten-free crust offers a thicker and softer bite. Judging by looks alone though, one establishment definitely gets my thumbs-up over the other (side-by-side comparison below). About $3 more for Me-n-Ed's definitely was worth it and felt good in my full stomach.
Boston Pizza Gluten-Free
I was so excited when I heard Boston Pizza had starting selling gluten-free pizzas. To someone who can't have wheat and has to make their own pizza crust (since store-bought ones taste in the realm of paste-like slabs of uninteresting rice flour mixed with water), the ability to buy a pizza at an iconic restaurant chain held high promise. I giddily ordered one for take out, brought it home, put it on the counter, took my shoes off, put my purse away then opened the cardboard box to reveal what I was envisioning to be a delicious, juicy, tender, yummy mess of a cheesy pie.....
Disappointment. Not to say I don't appreciate large chains like Boston Pizza making an effort to cater to us growing number of gluten intolerants, but there's a Canadian two dollar coin so you can see the size of this pie in relation. It only comes in this size. How does this function as a meal? And why does it have to be square-shaped? It reiterates to the person eating it that, "Hey you, you're odd and abnormal." Yes, the shape of the pizza probably is, in fact, the feature itself that distinguishes it to be gluten-free and secure the mindset of the person eating it, but can't there be some other indicator? How about make it a normal circular pie shape and put a sticker on the take out box indicating it's gluten-free, or for those eating in the restaurant they could stick a little plastic flag on the pie along the lines of the indicators they put on steaks to signify the rareness. Just my perspectives and ideas. And I'm still hungry. Sigh.
Click here to see the taste-testing continue next with Me-n-Ed's Gluten-Free Pizza...
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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