Wheat-free, but still yummy!

There’s lots of folks in the world who can’t handle gluten. For whatever reason their bodies just can’t deal with it. These folks are lucky that they live in a time where we have lots of resources for eating gluten-free. There are some great recipes out there, and I have one here that comes to you from bobsredmill.com. I’m a big fan of Bob’s products and often buy the spelt flour when I hit the market. It’s great for mixing with whole wheat or white flour if you want a healthy kick to something you are baking.

Here’s Bob’s recipe—
Now, I admit I haven’t tried them, but I totally trust Bob and I’ve done enough wheat-free baking to know that these sound GOOD. The ricotta cheese and buttermilk will keep them super-moist.

RICOTTA RICE-SOY MUFFINS

1/4 cup Sugar
2 tsp Baking Powder
1/4 tsp Sea Salt
1/2 cup Buttermilk
2 Tb Melted Butter
1 large Egg, beaten
3/4 cup White Rice Flour
1/4 cup Soy Flour
1/4 cup Ricotta Cheese

1. Preheat oven to 350F. Grease 12 muffin cups, set aside.

2. In a medium bowl combine rice flour, soy flour, sugar, baking powder, baking soda and salt.
3. In a small bowl combine buttermilk, riccota cheese, butter and egg. Slowly add the egg mixture to the dry flour mixture, stirring with a whisk to prevent lumps.
4. Pour the batter into the prepared muffin tins. Bake for 20-30 minutes.

For more information on food allergies, here’s a great resource—foodallergyinitiative.org