Experimenting with Gluten Free Bistro Blend Flour

Gluten Free Cranberry & Oat Muffins:  Our team has been discussing the launch of our GF Bistro Blend Flour, because there is no whole wheat flour substitute available.  Our Bistro Blend Flour blend reminds me of whole wheat.  I used to love the taste and texture of whole wheat flour.  The slightly sweet and nutty flavor of the grain is dear to me.  It reminds me of when I was growing up.

My mother, Mary Ann, was an RN, my father and she decided that she would leave nursing to raise their 4 daughters.  I know that there are a lot of wonderful mothers out in the world, but of course, I think that mine tops the charts.

When I was a teenager, she would lightly knock on my bathroom door as I was getting ready [which was a long process back in the day, long shower, followed by blow drying my long hair, followed by hot rollers (it was the 80's!), then spray, lots of spray].  Anyway, she would knock on the door, and say, "Breakfast is ready, dear."  I would open the door, she had disappeared and all that would remain is a tray on the floor with a fresh baked muffin and a cup of piping hot Earl Grey tea. How wonderful!!

Everyday, Mary Ann would make her 4 girls a different type of muffin just to make sure that her girls would eat before they left the house, which is always a challenge with teenagers.  She had a recipe book of muffins, just muffins, that had pages and pages of ideas.

This is one of my fondest memories from growing up.  She would always make the muffins with whole wheat flour, & also, just a little less sugar.  I, of course, prefer my muffins this way, just a bit more rustic which I find charming.

I have been experimenting with recreating this in a gluten free version.  Getting the batter down is the challenge, the fun is everything else that is added.

This weekend, I converted Ina Garten's [Food Network's Barefoot Contessa] Cranberry Harvest Muffins to gfree.  http://www.foodnetwork.com/recipes/barefoot-contessa/cranberry-harvest-muffins-recipe/index.html

I was really excited with how they turned out.  They reminded me of my youth, which is a very welcome feeling these days!

High altitude, gfree conversions in baking are interesting.  I found that I needed to increase the milk by 50% [I used So Delicious Original Coconut Milk http://www.turtlemountain.com/products/coconut_milk_beverage.html and a bit of buttermilk].  On the next run, I will likely add more leavening as well.

Bistro Fresh Cranberry and Oat Muffins

Ingredients

3 cups Bistro Blend flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 3/4 cups whole milk [So Delicious Original Coconut Milk]

¼ cup buttermilk

2 extra-large eggs

1/2 pound unsalted butter, melted and cooled [Earth Balance is great here too]

1 1/2 cups coarsely chopped fresh cranberries

1/2 cup gluten free oats

3/4 cup brown sugar, packed

3/4 cup granulated sugar

Directions

Preheat the oven to 375 degrees F.

Line 24 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, GF oats (optional) and both sugars and stir just to distribute the fruits, oats, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 40 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

I also made this as a loaf to take to a family brunch.  Everyone loved it, even little Cleo, my 5 year old niece.

I would love to hear your comments.

To your health

...Kelly