Healthy Gluten-Free Baking: Gluten-Free and Flour-Free Banana Muffins

For too long, gluten-free baking has been lacking in flavor, fiber and nutrition as the majority of dishes are dependent upon gum, starches and refined flours. This technique of baking, in contrast, makes use of presoaked whole grains as well as is a fantastic option as it created baked items that have terrific texture, flavor and nutritional high quality. It is likewise a lot less expensive to prepare that gluten-free mixes as well as typical gluten-free dishes. This has the added incentive of making wholesome gluten-free dishes affordable and attractive to the entire household. (No more making the gluten-intolerant family member eat differently from the rest!).
I typically describe these recipes as "blender dishes" due to the fact that the entire grains are soaked for a period of time to allow for the breakdown of enzyme inhibitors and also to increase nutritional value, and afterwards are processed in a blender or food processor for use in a pancake, muffin, cake or cookie recipe

The appearance of baked items made from blended soaked grains is superior to those made with gluten-free flours as well as is far more similar to that of the white flour products we're accustomed to. They are a lot more healthy and cost-effective too! Gluten-free "mixer" dishes are several of my favorites and also absolutely worth the extra effort expended to establish some grains to soak in advance of baking time.
So right here's a fundamental blender or food processor dish for-.
Gluten-free Flour-free Banana Muffins.
1 1/3 cups brown rice
1/2 cup whole millet
1/3 cup raw buckwheat
1 Tbsp. apple cider vinegar
1 1/4 cups water
2-3 ripe bananas
2 Tbsp. oil/butter
3+ Tbsp. honey*
1 tsp. apple cider vinegar
1/4 cup ground flax
1 tsp. cinnamon
¼ tsp. nutmeg
3/4 tsp. sea salt
2 tsp. baking powder
½ tsp. baking soda
Soak the grains overnight (or for at least 8 hours) in plenty of water and 1 Tbsp. of vinegar. Next drain and then add to blender with the ingredients in the right column. When batter is quite smooth , gently blend in baking powder and soda (sift through a sieve and whisk in to avoid lumps). Pour into oiled muffin cups. Bake at 400 degrees for about 20 minutes. Makes about 1 1/2 dozen muffins.
* or agave or maple syrup
Option: add 1 cup of raisins to muffin batter before baking.
Make sure to oil your muffin cups well so they can release easily. I prefer using a baking stone (muffin top style) as the clean-up is simplified.
These muffins last long and freeze great!



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