Baby steps. One foot in front of the other. Slowly. Steadily. I'm entering the gluten-free world.
I can't imagine giving it up completely. Forever. Hats off to those of you who do. I adore a piece of baguette with my morning coffee or a bowl of cool pasta salad on a hot summer evening. And you all know how much I love my muffins. But I do have several friends with celiac disease. I've watched them suffer, and I've seen what a huge difference their gluten-free diets have made. And having looked into it a little more closely, struggled with it, I think we could all do with a little less gluten in our lives.
Gluten free baking has been an adventure to say the least! Normally I can modify a recipe relatively easily to make it work for us. Not so with gluten free flour. It behaves nothing like traditional flour. The batter tends to be gummy and takes nearly twice as long to cook. After several trials and errors, I came up with this recipe for a friend who's daughter is gluten intolerant, and was so pleased with the way they turned out. Of course, they are also nut-free for little E, and sweetened only with honey.
It was only after they came out of the oven, emitting such an intoxicating aroma which even drew my husband from his man-cave, and were devoured as an afternoon snack, that I read that there could be traces of gluten in conventional rolled oats. Who knew? (I know you all did, but I'm new at this).
Apparently oats are cross-contaminated very easily. Most often they're processed in the same facilities as wheat, transported on the same trucks. They can even become cross-contaminated in the field if wheat happens to be growing near-by. Next time I will seek out oats which have been certified gluten free.
Gluten Free Banana Oatmeal Muffins
1 3/4 cups gluten free all purpose baking mix (I use this)
1/2 cup gluten free old fashioned rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 ripe bananas, smashed
1/2 cup butter, melted and cooled slightly
1/2 cup honey
Preheat your oven to 350 F (175 C). Grease a 12 cup muffin tin and line with paper liners (I always spray these as well, but make sure your non-stick spray is gluten free).
Mix together the dry ingredients and set aside. In a large bowl mix the bananas, butter, and honey. Then stir in the eggs. Add the dry ingredients to the wet and stir until well combined. Spoon the batter into the prepared pan and bake for 22 - 27 minutes, until nicely browned on top.
*a note on baking: I live in the mountains at 6000 feet. All of my recipes work well at high altitude. I haven't tested them at sea level, but I'd love to know how they turn out. Please contact me if you need help modifying them.
shared with: allergy friendly friday, mangia monday, melt in your mouth monday, monday mania, slightly indulgent tuesday, allergy free wednesday, real food wednesday, full plate thursday