Gluten Free Froggie in the Kitchen

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#bakinginacollegedorm: Muffins!

If you’ve read my last several posts, you probably know I spent 9 weeks this summer ON-campus studying sign language linguistics. And yes, I ate in a cafeteria! It was a really great experience, despite a few glitches, overall the experience was great.

And, if you follow me on twitter, then you may have heard about some of my #bakinginacollegedorm adventures… I learned how to bake a gluten, dairy, egg, soy, and nut free grape ‘pie’, and I also discovered the art of making muffins…. withOUT eggs (I didn’t have any with me), without oil (again, didn’t have any with me) AND in the microwave! So, I’m going to share a bit about how that all works, as you’re probably curious by now. 🙂

My first attempt was at making gluten, dairy, egg, corn, soy, nut and peanut free (and naturally fish and shellfish free): pumpkin sunbutter chocolate chip muffins! I didn’t pack any muffin tins with me, but had a glass bowl, quite a few reusable plastic containers, and a completely metal pot and frying pan. This time I made most of it in the oven in the frying pan, but I also made some in the microwave in 2 of the smaller glass bowls. Here’s what it looked like:

I gave several pieces to a fellow food allergic friend, and one to my non-food allergic RA and they both LOVED it. The first came to me after she had tried it and said, “wow! That was realllly good! I usually don’t eat bread stuff, but if you have more that you don’t know what to do with, or if you make some again, you can give me some if you want.” In other words, “they were AMAZING!!!”
My RA was surprised at how good it tasted and even more so that it was free of the Top 8 most common food allergens and more, and that I had used somewhere around 10 ingredients!

Later, I decided to try making blueberry muffins without oil, not too sure what to expect. But, surprise surprise! It worked! No oil, AND I made it in the microwave! I had planned to bake it in the oven in the frying pan, but when I started preheating the oven it smelled like there might be something burnt in it and I didn’t want to have to worry about that, so I scooped it out of the pan into a glass dish and baked it in the microwave a bit at a time. But it worked!

My next and last project (I was sick for 2 weeks so I spent those 2 out of the 9 weeks in ND in survival mode and didn’t have time to think about any kind of baking) was to make muffins for my trip home. I had collected kiwi fruit (4 of them!) from the extra fruit the cafeteria set aside for me each day to eat and snack on. I also had 2 apples from the week before. And I had somewhere around a 1/3 cup of Sunbutter left in my room. Some friends thought I was crazy to think of making kiwi muffins, but when I asked Jules of Jules Gluten Free she thought it would taste good, but to be careful with how juicy the fruit is. Yay!! They turned out really good, but I think I may have overbaked them a tad as they tasted great when they were fresh but were a bit dry when I ate them the following day.

The other half of the batch I was making I decided to make into apple Sunbutter muffins, and those turned out really great too! These were really great, and I didn’t even peel the apples!!

So, here’s a rough kind-of-recipe (more like a basic idea to follow) for making muffins in the microwave without oil, nor eggs, nor any of the top-8 most common food allergens:

Flour mix:
Usually I make about 2 1/2 – 3 cups of flour mix for a “batch” of muffins, using the following assortment of flours:
-potato starch
-sweet white rice flour/white rice flour
(You can also use other starches like arrowroot, tapioca, corn starch, etc… I use arrowroot at home but didn’t bring any with me to ND)

“whole grains”
-sorghum flour (one of my favorites!)
-millet flour
-garbanzo (chickpea) & fava bean flours
(you can also use things like brown rice flour, buckwheat flour, corn flour, etc.)

I put about somewhere around 1 1/2 – 2 cups total of starch, and around 1 or 1 1/2 cups of whole grain… though I never really measure very well. It just gives me an idea to get about the right ratio between starch and whole grains.

Other ingredients:
-sugar (you could use honey if you wanted probably… I only put like somewhere between aprox 1/4-1/2 cup, depending on the other ingredients… and often I don’t even measure so I don’t really know)
-baking powder (sprinkle some on top till you think you probably have enough)

BEFORE moving on: make sure to stir your flour blend + sugar and baking powder!

The “glue”:
In a separate container of some sort, put some flax seed meal (basically just ground flax seed), somewhere around 1/4-1/3 cup, and add over 2x as much water as flax seed. Stir, and let sit a few minutes. This is the glue that helps to hold these muffins together.

Whatever you want… you can use grapes, blueberries, blackberries, you can even use kiwi, probably even watermelon or anything that comes to mind! Apple and Sunbutter tastes great, and you don’t even have to peel the apple! Just slice and core it, and cut it up into small chunks.

Canned pumpkin works well too. It makes it very rich and tasty! (and it’s also really great with sunbutter and chocolate chips :P)

I usually add around 1/4-1/2 cup of Sunbutter when I add it, but it totally depends. You can also add a nice sprinkling of Enjoy Life Chocolate chips (or chunks). Basically, it’s up to your imagination!

A word of caution here though: If the fruit you’ve picked is juicer, then make sure that you stir it into your muffin batter BEFORE adding the water.

The last ingredient:

Add this a bit at a time, mixing till you’re happy with your batter. It should be thick, but also thinner than cookie dough, yet thicker than gravy…. you get the idea.

And the last part:
Spoon/pour into microwave safe dishes, making sure the batter isn’t deeper than 1 or 1 1/2 inches. Now, microwave it on high for 2 minutes at a time, checking every 2 minutes to see how it’s getting cooked. It will rise, and it’s cooked when the top is looking cooked and you can stick a knife down in it without it coming out all gooey.

BUT, make sure to NOT overcook it, because that will make it dry. It usually cooks in about 3-5 minutes, sometimes less, sometimes more, so keep an eye on it.

Let cool before you slice and enjoy…. please don’t burn your tongue (or fingers)! Store in a container or in plastic bags and eat. They’re best in the first day, but are still good for several days without being refrigerated. Because there are no eggs in this recipe if it’s a bit under cooked it’s not a problem because it’s still safe to eat!

So, if you find yourself going off to college, take some gluten free flour, baking powder, and flax seed meal (and it does keep un-refrigerated), and some microwave-safe dishes! You never know when you’ll end up with fruit and the urge to bake and relieve some stress!

is in the stage right before I mixed the water in)”]


1 Comment

  1. […] Gluten Free Froggie in the Kitchen Who says life without gluten and other foods has to be bland? Skip to content HomeAboutContact MeFroggie’s Gluten Free Culinary School ← #bakinginacollegedorm: Muffins! […]

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