Jul

6

Wheat-free, but still yummy!

Posted by Annie Mueller

July 6, 2007 |

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 350°F. 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


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