Sunday, February 21, 2010

Gluten Free Blueberry Muffins

With my daughter Katie being recently diagnosed with Celiac's disease I am constantly on the look out for great gluten free recipes.   A friend recommended White Wings Self Raising Flour as a great starter for baking ... you have no idea how many different gluten free substitutes there are for simple flour!   

With flour and a few other ingredients on hand my first attempt begins ...

2 cups gluten free self raising flour
2 teaspoons gluten free baking powder
1/3 cup soft brown sugar
2 eggs
1 cup milk
4 tablespoons canola oil
1 cup frozen or fresh blueberries.

1. Preheat oven to 180 deg C. (160deg C. fan forced).  Prepare muffin tray with muffin cases.
2. Sift the flour and baking powder into a large bowl (don't skip the sifting ... gluten free recipes tend to go lump very easily); stir in sugar.
3. Whisk eggs in a small bowl, stir in milk and oil.  Add to dry ingredients with blueberries.  Stir with metal spoon until just combined.

4. Spoon mixture into prepared cases.  Bke 15 to 20 minutes.  Leave in tins for 5 minutes before cooling on a wire rack.

And the result ... YUMMO!!!

1 comment:

  1. Ah, so you got the White wings GF flour. It is fabulous stuff to bake with.