(Ten Speed Press, 2012) features more than 150 richly satisfying recipes, including such favorites as pasta, pizza, pancakes and ice cream, for the millions of people suffering from lactose intolerance and gluten sensitivities. The following recipe for fragrant and refreshing lemon poppyseed muffins comes from the chapter “Yeasted and Quick Breads.”
Gluten-Free Lemon Poppyseed Muffins Recipe
These fragrant muffins have a tart, refreshing taste of lemon, complemented by a delightful light crunch from the poppyseeds. Ginger lovers can easily adapt this recipe to make Lemon Ginger Muffins by substituting 3 tablespoons of peeled, grated fresh ginger for the poppyseeds.
Free of: soy, nut
2 cups Gluten-Free Flour Mix (recipe follows)
1 tablespoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
2 tablespoons poppyseeds
2 large eggs
1 cup Dairy Milk Alternative (recipe follows)
1 tablespoon freshly squeezed lemon juice
1/4 cup canola oil
2 tablespoons chopped lemon zest (from 3 to 4 lemons)
1. Position the rack in the center of the oven and preheat the oven to 400°F. Coat a muffin pan with cooking spray and set aside.
2. To prepare the batter: Combine the flour, baking powder, baking soda, salt, sugar, and poppyseeds in a large bowl. Mix together with a whisk until blended. Whisk together the eggs, milk, lemon juice, oil, and zest in a small bowl until well blended. Stir the egg mixture into the flour mixture until just combined, taking care not to overmix the batter. The batter should look lumpy.
3. To bake the muffins: Spoon the batter into the prepared muffin tins, filling each cup two-thirds full. Any cups that are not filled with batter should be filled halfway with water to allow for even baking. Bake until golden brown and a tester inserted into the center comes out clean, about 20 minutes. Remove the pan from the oven and let cool for about 10 minutes. Transfer the muffins to a wire rack and cool completely. Makes 10 muffins
Gluten-Free Flour Mix Recipe
Use this recipe as an excellent all-purpose, gluten-free substitute anytime a recipe calls for flour. It can easily be doubled or tripled ensuring that you always have gluten-free flour on hand.
Free of: egg, soy, nut, sugar, oil
1 1/4 cups brown or white rice flour
3/4 cup potato starch (do not use potato flour)
1/2 cup tapioca flour or arrowroot flour
1/2 cup sorghum flour or garbanzo bean flour
1. Combine the rice flour, potato starch, tapioca flour, and sorghum flour in a large bowl. Mix together with a whisk until thoroughly combined. Transfer the flour mixture to an airtight container and refrigerate until ready to use. This gluten-free flour mix will keep for 4 months in the refrigerator. Makes 3 cups
Almond Milk Recipe
The satisfaction of preparing your own fresh dairy-free nut milk is both simple and delicious. I am partial to raw almonds and cashews, but this recipe is perfectly suitable for any of your favorite nuts. Start by selecting organic, raw nuts–choose from almonds, cashews, hazelnuts, Brazil nuts, pine nuts, or macadamia nuts. This unsweetened nut milk can be used in any of the recipes in this book. If a recipe calls for a vanilla version or you prefer a slightly sweetened milk, add in the optional ingredients.
Free of: egg, soy, sugar, oil
1 cup raw almonds, soaked for 10 to 12 hours in cold water
4 cups cold filtered water
1 tablespoon Date Syrup (recipe follows), brown rice syrup, or maple syrup (optional)
1/2 teaspoon gluten-free vanilla extract, to taste
1. Using a colander, drain the soaked almonds and rinse under cold running water. In a blender, combine the almonds, water, and optional ingredients, if desired. Cover the blender and whirl the mixture at top speed until creamy, about 1 minute. Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Pour the almond mixture into the strainer and allow it to fully drain, about 5 minutes. Gather up the corners of the cheesecloth and squeeze the mixture to extract any remaining liquid. Reserve the pulp for another use. Transfer the milk to a glass container with a tight-fitting lid, cover, and refrigerate for up to 3 days. Makes 3 cups
Date Syrup and Orange Date Syrup Recipe
The high sugar content of dates yields a very tasty syrup that is rich in potassium and a good source of iron, magnesium, copper, niacin, and fiber. Orange pairs very nicely with dates and adds additional sweetness to the syrup with subtle orange flavor.
Free of: egg, soy, nut, sugar, oil
Date Syrup
1 1/4 to 1 1/2 cups filtered cold water
1 cup pitted medjool dates, halved (12 to 14 dates)
1 teaspoon freshly squeezed lemon juice
Orange Date Syrup
1 1/2 cups freshly squeezed orange juice (about 3 oranges)
1 cup pitted medjool dates, halved (12 to 14 dates)
1. To prepare both syrups: In a blender, combine all of the ingredients. Cover the blender and pulse the mixture a few times to break up the fruit. Whirl at top speed, occasionally scraping down the sides, until the mixture is smooth and creamy, about 2 minutes. Transfer the syrup to a glass container with a tight-fitting lid, label it with the date, and refrigerate for up to 2 weeks. Before using, stir the syrup to blend. Makes 2 cups
Also from The Dairy-Free & Gluten-Free Kitchen: Gluten-Free Sandwich Bread Recipe
Reprinted with permission from by Denise Jardine, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.
