I started blogging in 2010. That was shortly after I dived in and tried a gluten free diet. The diet seemed resolve so many of my issues and it has taken me this long to really accept my need for a gluten free lifestyle. I had a very bad habit of cheating and then paying the consequences for that decision. A few months ago when my knee joints swelled I decided that maybe cheating wasn’t the best way to go. Since then I have been much more conscientious about my diet with very good results.
When I first entered the gluten free world I tried converting recipes sometimes with success and sometimes with some really big mistakes. There was the time I forgot to add the Xanthum Gum to a loaf a bread. The bread was beautiful but I stood over the trash and crumbled it bit by bit. There was nothing to hold it together! Duh!!
There was also the buying frenzy. I wasn’t sure what flours to use and at one time or another I think I have bought most of the gluten free flours on the market. Since then I have settled in with King Arthur Flours and Pamela’s Products. While there are advantages to buying certain flours and granted there are some that I just have to have for one recipe or another, King Arthur and Pamela’s pretty much satisfy my basic baking needs.
I am having much more success with converting my old recipes. Yesterday someone had reviewed Banana-Buttermilk Muffins. There were 2 overripe bananas that had been lying on the counter for a day or so getting to the point of no return. I bit the bullet and made a gluten free version this morning. While I think I filled the muffin tins a bit to full, the muffins were moist and tender. Instead of 12 I think the recipe would work better making maybe 14 to 16 muffins or at least making 12 regular muffins and making minis with the remaining batter.
1 cup Pamela’s Artisan Flour Blend
1/2 cup oat flour
1/4 cup King Arthur Ancient Grains Flour Blend
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup Greek yogurt
1/2 cup water
2 medium bananas, ripe, mashed
1/4 cup coconut oil
1 large egg
1 teaspoon vanilla
1/2 cup chopped walnuts (I use pecans)
Preheat oven to 375°F. Spray 12 regular muffin cups with non-stick cooking spray.
In a large bowl, mix together the flours, sugar, baking powder and baking soda.
In separate bowl, whisk together the yogurt, water, mashed banana, oil, egg and vanilla.
Pour wet ingredients over dry ingredients and stir just until blended. Stir in nuts until well blended. Spoon batter into muffin cups, filling about three-fourths full. Sprinkle tops evenly with coarse sugar if desired.
Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 20 minutes. Allow to cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely.
These muffins freeze well and can be warmed in microwave.