Since I have been following the blog Gluten Free Girl and the Chef, I have been experimenting with baking by weight and ratios instead of measuring cups. She was inspired by the book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, written by Michael Ruhlman, which inspired me to download the Ratio app for my iPod. So far, I really like it. Gluten Free baking can be a bit difficult and this method really simplifies it. Many times, you don’t even need the gums (xanthan and guar) to hold together your baked goods. Because I am not a professional chef by trade, just a mom who likes to cook, sometimes things turn out well and sometimes…not so much. This experiment turned out pretty well. My daughter really liked these muffins and she is one tough cookie.
For this recipe I used my own flour mix. I made it using Gluten Free Girl’s ratio of 70% gluten free whole grain flour to 30% starch. I mixed 35o grams of brown rice flour with 350 grams of sorghum flour and added 300 grams of arrowroot starch. Essentially, it’s 2/3 whole grain flour and 1/3 starch. This is the mix I use most often in baking, it works well for me. I like to use the sorghum because I feel like it adds a nice moist texture to the finished product. My body is sensitive to many of the other grains and starches. I don’t like the taste of tapioca starch, so I never use it. I always use arrowroot, which is a little more expensive, but more easily digestible. I can’t guarantee that using a different flour mix will produce the same results, but who knows? Gluten free cooking can be such a crap-shoot. So here is the recipe:
12 oz. (a little more than 2 cups) Gluten Free flour mix
3 tsp baking powder
1 tsp salt
5.2 oz (1/2 cup) raw organic agave nectar
2 tsp vanilla
1 oz (about 3 tbsp) apple cider vinegar
8.4 oz (about 1 cup) apple juice
6.7 oz (2 med) bananas mashed
3.4 oz (1/2 cup) grapeseed oil
1 cup chopped strawberries
- Preheat the oven to 350°. Either grease the muffin pan or line with paper cupcake liners. (If your muffin pan is non-stick, use liners. The non-stick coating is a health hazard.)
- Put all of the dry ingredients in a large bowl and mix well.
- Put all of the wet ingredients together and mix well.
- Pour the wet ingredients into the dry ingredients, mixing long enough to incorporate everything together. Once everything is all mixed together, you want to get them in the oven in a timely manner. The vinegar, baking soda, and salt are reacting to make the muffins rise.
- Bake for 15-20 minutes or until a toothpick comes out clean. In my oven, 18 minutes was perfect.