In the short time that I have been gluten free, I quickly learned that it was not a great idea to just replace all of your old gluten favorites with gluten free versions. I generally avoid bread, pasta, and other refined carbs, but I do make a few exceptions. Pizza. Hamburger rolls. Pretzels. Other than that, I don’t really mind not having gluten. (You might be thinking: how can that be? Believe me, I’m surprised as well.)
But the one thing that did stymie me from the beginning was: what to have for breakfast? I just really seem to want something carb-y in the morning, like bread or muffins. I knew I needed to make my own. I started reading about being grain free as well as gluten free and about other, non-traditional flours I could cook with. Almond meal is a popular choice for people trying to eat grain free. But since my son has nut allergies, this wasn’t going to work for us. The flour I was most drawn to was coconut flour. I have spent the past few months experimenting.
Coconut flour, if you have never used it, is pretty different from regular flour. It absorbs a lot of moisture, and it doesn’t rise much. The solution I have seen most bakers use is to put a lot of eggs in the recipe. Muffin recipes using coconut flour can use up to six eggs. The result for me has been very moist, eggy, custard-y muffins. It’s not bad, but it isn’t really what I want from a muffin. I started to see if I could reduce the number of eggs, and find other ways to get a rise.
I hit on the idea of using vinegar and baking soda from this recipe for Sunbutter bread, which I love, and will share my take on someday. I got the idea of using seltzer from this post by the Gluten Free Girl. These both helped with the rise, without the custard-like texture.
In addition to reducing the eggs, I also add a little gluten free flour mix, which helps it have more of the texture of a gluten muffin. I use King Arthur, but any kind will probably work. The amount is very small, and if you didn’t want to use it, you could add 1 additional tablespoon of coconut flour.
This is a first draft, so I’m sure I will tweak it more. I have always loved to do that, which is helpful when you start baking gluten free. If you bake these muffins, let me know how they turn out!
Coconut Flour Morning Glory Muffins (gluten free, nut free)
1 tablespoon flax
2 tablespoon hot water
1 cup white beans
1/4 cup olive oil
1/4 cup greek yogurt
1/2 teaspoon liquid stevia (I use NuNaturals Vanilla stevia)
1 tablespoon vanilla
1/3 cup honey
1/4 cup room temperature seltzer
1 tablespoon white vinegar
2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/3 cup coconut flour (I use Let’s Do Organic)
3 tablespoon gluten free flour mix (I use King Arthur)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 apple, peeled and finely diced
1 cup shredded carrots
1/3 cup raisins
1/3 cup shredded coconut
Preheat oven to 350.
In a small bowl, combine 1 tablespoon flax with 2 tablespoons hot water, mix into a slurry and set aside.
In a food processor, combine: 1 cup white beans, 3 eggs, 1/4 cup olive oil, 1/4 cup greek yogurt, 1/2 teaspoon liquid stevia, 1 tablespoon vanilla, 1/3 cup honey, blend until very well mixed (so that the beans are completely smooth). Add the flax slurry and pulse until well mixed.
Pour the wet ingredients into a mixing bowl, and add 1/4 cup room temperature seltzer and 1 tablespoon white vinegar, stir gently.
In a small bowl, combine 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/3 cup coconut flour, 3 tablespoon gluten free flour mix, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ginger. Mix until well combined.
Gently fold the flour mixture into the wet mixture, until all ingredients are well combined. Fold carrots, apples and raisins into the mixture.
Pour batter into 12 muffin tins lined with cup cake liners.
Bake for 25 minutes at 350 degrees, remove and cover the muffin tin with foil (so they don’t brown too much), cook for an additional 15 minutes.