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