baking Archives | GFF Magazine

Outrageously Delicious Gluten-Free, Dairy-Free Banana Berry Muffins

Erika — Sun, 05 Jun 2022 15:43:00 +0000

If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s (sadly) closed Bacano Bakery are it. No joke, you seriously must make these muffins. They’re absolute game changers. Plus, once you get the basic recipe down, you can modify it any which way you like. Banana chocolate chip muffins, banana-strawberry muffins, banana-blueberry muffins, banana walnut muffins, they’re all yours and very likely better than anything you’ve ever tried with this gluten free muffins recipe.

Gluten-Free, Dairy-Free Banana Berry Muffins

You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in a ziplock bag for up to three weeks.

Servings muffins

Calories 249kcal

Ingredients

1 cup (160 grams )brown rice flour
1/4 cup (45 grams) potato starch
2 tablespoons (18 grams) tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1 cup mashed overripe bananas (about 3 bananas)
2 tablespoons plus 1 teaspoon unsweetened rice milk or water
1/2 teaspoon vanilla extract
2 eggs
5 tablespoons maple syrup
1/3 cup packed brown sugar
10 tablespoons olive oil such as olive, sunflower, or safflower oil
1 cup diced mixed berries such as strawberries, raspberries, and blackberries

Instructions

Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
Combine and sift into a bowl the rice flour, potato starch, tapioca starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. In a separate bowl, combine the bananas, rice milk, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a whisk, mix the eggs, maple syrup, brown sugar, and oil until well combined. Add the dry ingredients and mix for 30 seconds. Add the banana mixture and combine well. Gently fold in the berries.
Pour the batter into the prepared tin, filling each liner a little more than three-fourths of the way, and bake until a toothpick comes out clean, about 22 minutes. Let the muffins rest in the tin for 5 minutes. Transfer muffins to a wire rack to cool completely.

Nutrition

GFF Magazine’s Great 14-Day Giveaway

Erika — Thu, 30 Nov 2017 20:38:12 +0000

***To see winners from a desktop computer: Scroll down, past the giveaway image below, to see the winners of this year’s giveaway!

***To see winners from a mobile device: click the “Enter the Giveaway button!

Bonus: Be an instant winner with our 35% off discount on new and gift GFF subscriptions through December 14 with code HOLIDAY

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Gluten Free Spinach Cheddar Soufflé

Erika — Tue, 09 May 2017 15:53:03 +0000

SERVES 8 The classic omelet fillings of cheddar and spinach make for an excellent dinner, especially when they’re accompanied by a seductive Parmesan crust. If you make this in a deep soufflé dish instead of a gratin dish, it will take longer to cook.

5 tablespoons unsalted butter, plus more for greasing
1/4 cup finely grated Parmesan cheese
10 eggs, at room temperature
3 cups lightly packed spinach leaves or baby kale leaves
Kosher salt and freshly ground pepper
1/4 cup plus 2 tablespoons white rice flour
2 cups warm milk
1-1/2 cups grated medium-sharp cheddar cheese
1 tablespoon minced chives

Preheat the oven to 400ºF. Butter a 12-cup gratin dish or a 10-cup soufflé dish. Sprinkle the Parmesan along the inner sides of the dish.

Separate the eggs, reserving all of the whites and 6 of the yolks, separately.

In a sauté pan over medium-low heat, gently cook the spinach until just soft, 2 to 3 minutes, adding a few tablespoons of water if the spinach is completely dry. When cool enough to handle, squeeze out the excess liquid, chop the spinach, and place in a large bowl. Season with a generous pinch of salt and pepper.

In a small saucepan over low heat, melt the butter, making sure it doesn’t brown. Whisk in the rice flour and cook over medium-low heat for 3 minutes, stirring often. Whisk in the milk and cook, stirring constantly, until the mixture just begins to thicken, about 1 minute.

Pour the mixture into the bowl with the spinach and mix well. Slowly add the 6 egg yolks one or two at a time, stirring constantly. Add the cheese, chives, and 1 teaspoon salt and mix well.

In a separate large bowl or in a stand mixer fitted with the whisk attachment, whisk the egg whites with a pinch of salt until stiff peaks form. Fold them gently into the spinach mixture in thirds, making sure the whites are fully incorporated and no white streaks remain. Pour the mixture into the prepared dish.

Place the dish in the center of the oven, immediately lower the temperature to 375ºF, and bake until the soufflé is golden brown on top and firm around the sides, about 30 minutes. If you want a more solid center or you’re using a deeper dish, bake for about 5 minutes longer. Try to keep the oven door closed to allow the soufflé to rise to its full potential. Serve immediately.

Recipe Harriet Trezevant / Photography Zoe Armbruster and Blaise Gargadennec

Gluten Free Double Chocolate Chip Peanut Butter Cookies

Erika — Tue, 09 May 2017 15:13:54 +0000

MAKES 3 DOZEN COOKIES Here, dark-chocolate dough makes the layered flavors of peanut butter a pleasant surprise, while chocolate chips and a kiss of salt catapult this salty-sweet treat to cookie-jar superstardom.

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs
1 teaspoon gluten-free pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup sweet rice flour
1/2 cup brown rice flour
1/2 cup cocoa powder
2 cups bittersweet chocolate chips
Fleur de sel sea salt (optional)

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer, cream the butter, peanut butter, and sugars for 3 minutes on high speed. Add the eggs and vanilla and combine, scraping down the sides of the bowl.

In a medium bowl, sift together the salt, baking soda, flours, and cocoa powder.

Mix the dry ingredients into the butter mixture and fold in the chocolate chips. Scoop a heaping tablespoonful of dough at a time and place 2 inches apart on the prepared baking sheets. Gently press down on the mounds to create a flat top, sprinkle with fleur de sel, then bake until the cookie tops just start to crack, 15 to 18 minutes.

Recipe Cindy F. McIntosh / Photo Aubrie Pick

Gluten-Free, Dairy-Free Pumpkin Muffins

Will Brubaker — Tue, 09 Dec 2014 21:41:44 +0000

Flavor, moistness, and texture make the difference between a good muffin and a great muffin. These gorgeous offerings from New York’s By the Way Bakery have all three, as well as gluten-free, dairy-free status, which makes them perfect for school parties, work functions, and anytime indulgence for all.
Makes 12

3 tablespoons tapioca flour
1/3 cup white rice flour
3 tablespoons brown rice flour
¼ cup sorghum flour
¼ cup potato starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/8 teaspoon xanthan gum
1/8 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 teaspoon nutmeg
1 cup canned pumpkin
1 cup plus 1 tablespoon sugar
1/2 cup canola oil
2 eggs
2 tablespoons Demerara sugar (optional)

Preheat oven to 350°F. Lightly oil a standard 12-cup muffin pan.
In a medium bowl, whisk together the flours, potato starch, baking powder, baking soda, xanthan gum, salt, cinnamon, cardamom, and nutmeg.

In a large bowl, whisk the pumpkin, sugar, oil, and eggs until combined. Add the dry ingredients, and whisk until combined.

Dividing evenly, spoon the batter into the muffin pan. Sprinkle Demerara sugar on top.

Bake until a toothpick inserted in center of a muffin comes out clean, about 32 minutes.