Gluten Free Teff Muffins Food

GLUTEN-FREE TEFF MUFFINS

Gluten-Free Teff Muffins image

This is a recipe I got from Bob's Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.

Provided by N8VTXN

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 13

Ingredients

cooking spray
¾ cup teff flour
¾ cup brown rice flour
½ cup arrowroot starch
½ cup firmly packed dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
⅔ cup water
⅓ cup vegetable oil
2 large eggs
½ cup mashed banana
½ cup chopped walnuts

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 29.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 10.3 g

GLUTEN-FREE SOURDOUGH ENGLISH MUFFINS

Gluten-Free Sourdough English Muffins image

From King Arthur Flour. I have not tried these, but the photo looked so good, I thought I would post it for those who must avoid gluten. You need to use a gluten-free starter for this. Recipe #462641 . AF sells a GF flour mix, but I imagine you can use any suitable mix. Apparently the muffins can be frozen. Prep time does not include the rising time.

Provided by duonyte

Categories Sourdough Breads

Time 50m

Yield 6-8 muffins

Number Of Ingredients 9

Ingredients

3/4 cup gluten-free flour (4 oz)
3/4 cup potato starch (4 oz)
1/4 teaspoon instant yeast
1 teaspoon xanthan gum
1 1/4 teaspoons salt
1 cup active gluten-free sourdough starter
1/2-3/4 cup water
2 tablespoons vegetable oil
1 large egg

Steps:

Whisk dry ingredients together well.
Add the dry ingredients to the starter and beat until well-blended.
Add the water, oil, and egg to the mixture and beat on high speed for 2 to 3 minutes. The batter should resemble a thick paste.
Cover the bowl and allow the batter to rise for 1 to 2 hours. It won't double in size, but will be noticeably puffy.
Preheat your electric or stove top griddle to a medium heat and lightly spray 6 English muffin rings with oil. You can sprinkle the surface of the griddle inside the rings with cornmeal if desired to help prevent sticking.
When the griddle is hot, divide the batter among the rings; cook until the bottoms are set, then carefully remove the rings.
Cook for 7 to 10 minutes on the first side, then flip over.
Cook for another 7 to 10 minutes, or until the muffins reach an internal temperature of 210°F Transfer to a rack to cool completely before cutting and/or freezing.

Nutrition Facts : Calories 123.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 31, Sodium 508, Carbohydrate 16.8, Fiber 1.2, Sugar 0.7, Protein 2.5

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