Gluten Free Apple Zucchini Muffins

Sometimes gluten free muffins turn out dry and crumbly, but not these Apple Zucchini Muffins!  The name says it all, these muffins are loaded with little bites of apple and zucchini that you can see and taste.  They keep the crumb nice and moist too.  And what a great way to sneak fruits and veggies into your breakfast!

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Dry Ingredients:

  • 180 g. gluten free all-purpose flour (I used Better Batter Original blend)
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking soda
  • 1/8 tsp. baking powder

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter
  • 1/4 cup canola oil
  • 2 cups apple and zucchini, chopped
  • 1/4 cup ricotta
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbsp. melted butter, for finishing

Preparation:

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.

Use an electric chopper or a knife to mince the apples and zucchini into 1/4″ pieces.

Whisk the dry ingredients together in one bowl.  In a second bowl whisk together the wet ingredients.

Stir the wet and dry ingredients together until thoroughly moistened, then let the batter rest for 15 minutes.

Fill the prepared muffin cups.  I wanted my muffins to be a little larger, so I made 9.  The recipe will make 12 if you portion the muffin cups 2/3 full.

Smooth out the tops with a spatula dipped in water and bake for 20-23 minutes depending on size.  Test the center with a toothpick.

Brush the muffins with melted butter for a nice shine, then cool in the pan for 20 minutes.  Transfer to a rack.

Look at that beautiful moist crumb!

Muffins can be stored at room temperature for up to one day or frozen.  My prediction is that they will disappear before you have to worry about it!

Notes ♪♫ I adapted this recipe from a quick bread that I used to make pre-Celiac.  It worked beautifully with gluten free flour, and as always, I recommend Better Batter.  I used their Original Blend, perfect for all your favorite muffins and quick breads.

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Gluten Free Carrot Cake Pancakes

Take your pancake breakfast to the next level with Gluten Free Carrot Cake Pancakes!  These pancakes have all the flavors of a carrot cake cleverly disguised as breakfast.  The recipe is not difficult and would be a wonderful treat for a special occasion or brunch.  Wouldn’t this be fun for Easter morning?

Yield: 9 pancakes

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Ingredients:

  • 240 g. gluten free pancake mix (2 cups)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 2 eggs
  • 1 cup milk (I used 2%)
  • 1 cup shredded carrots
  • butter, for the griddle

Topping:

  • maple syrup
  • Cream cheese
  • Vanilla Greek yogurt
  • ground walnuts
  • grated carrots

Preparation:

I used a box grater to shred my carrots on the medium setting.  My grater has a little measuring cup that fits into the bottom, so you can measure as you go.  Be sure to reserve a tablespoon of the carrots for the topping.

To get started, combine the flour, cinnamon, nutmeg and cloves and whisk well.  Then, in a large bowl, whisk together the eggs and milk.  Stir the wet and dry ingredients together and fold in the carrots.

Let the batter rest for 10 minutes while you heat your griddle or skillet.  Spoon the batter by heaping tablespoons, about 2 tablespoons per pancake.

I used my waffle maker to cook the pancakes.  It has a pancake plate with 4 wells.  I heated it to 350º and brushed the wells with butter.

The pancakes are ready to turn when you can easily slide a spatula underneath.  Mine took some time, almost 10 minutes on the first side, and less than 5 minutes for the second side.  Remember, gluten free pancakes and waffles always take longer to cook than regular.

You can poke the pancakes with a toothpick to be sure they’re done, then serve or place them on a rack to cool.

Toppings are optional, but I wanted to echo the carrot cake theme.  So, I mashed together a little cream cheese with vanilla Greek yogurt, then finished with a drizzle of maple syrup and a sprinkle of walnuts and carrots.

Wow that was good!  You probably won’t have any leftover, but if you do, remember they can be frozen and reheated in the toaster or microwave.  I wrapped my leftovers individually in plastic wrap and placed them in a freezer safe bag labelled with the date.  They will keep for a couple of months, but I’m sure they will disappear long before then!

Notes ♪♫ You know I love Better Batter and always tell you how wonderful their flour is.  But did you know they also have mixes?  I used their Gluten Free Pancake and Biscuit Mix in this recipe, and it did not disappoint.  The pancakes are delicious and sure to be enjoyed by your family or your special someone.

Adapted from Taste of Home

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Basic Gluten Free Sourdough Sandwich Loaf

Are you thinking about trying to bake gluten free sourdough bread?

There is nothing like good, homemade bread.  Especially when you are gluten free, and store-bought bread leaves so much to be desired.  No wonder so many of us have turned to baking our own bread at home.

This post is for all of you who have wanted to try making gluten free sourdough bread or are just looking for a solid recipe.  It’s a basic loaf, with no fancy shaping or scoring.  The bread is perfect for sandwiches and does not require toasting (but it’s delicious toasted as well).

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I used my Gluten Free Sourdough Starter and Better Batter Artisan Flour Blend in this recipe.  I baked my loaf in a small pullman loaf pan because the higher sides help the loaf to rise high and straight.  You can use a standard 1-lb. loaf pan if you prefer.  For best results, use a metal pan, not glass.

Ingredients:

Notes

Although I have provided ingredient measurements by both weight and volume, I strongly recommend that you weigh your ingredients for best results!

 I used, and highly recommend Better Batter Artisan Flour Blend for this recipe.  It is a sorghum-based blend that is incredible for yeasted breads.  If you use a different blend, the flour to liquid ratio may need to be adjusted and the flavor will be different. 

*Get 30% off any non-sale purchase at Better Batter when you use my Code MGFC30 at checkout* 

Preparation:

For bread to rise properly without commercial yeast, your sourdough starter needs to be fully activated before mixing your dough (otherwise you will end up with a brick).  I find that my gluten free starter doesn’t jump out of the jar like a wheat sourdough, but when fully active it does increase in size and has hundreds of tiny bubbles, especially when I give it a stir.

When I am planning to bake, I take my starter out of the refrigerator 2 days before, feed twice daily and keep it in a proofing box at 78º.

(Read more about how I made my Gluten Free Sourdough Starter here.)

The day before baking, combine all of the dough ingredients in a stand mixer with the paddle attachment.  Increase the speed and mix for 5 minutes.

Transfer the dough to an oiled bowl, cover and place it in a proofing box (or warm, draft free area) for 4 hours.  I try to time this step for late afternoon, so that it’s ready to go into the refrigerator overnight by around 8pm.

Here’s the dough after 4 hours, going into the refrigerator.

By the next morning, the dough should be puffed up and full of air bubbles.  Take the dough out of the refrigerator and let it sit on the counter to warm up a bit before you shape it.

Rub a cutting board with a bit of olive oil and turn the dough out.

Gently pat the dough into a rectangle, don’t press hard and do not use a rolling pin – you want to keep the air bubbles intact as much as possible.

Next use a bench knife to do a letter fold, like this.

Finally, use oiled hands to gently roll and shape the dough into a loaf.  Place it in the loaf pan seam side down, cover with plastic wrap and let it sit at room temperature for 30 minutes.  Preheat the oven to 450º.

Just before baking, brush the top of the loaf with 1 tbsp. olive oil and sprinkle with coarse salt.  Use a lame or sharp knife to score 3 diagonal slashes across the top about 1/2″ deep.

Place the loaf in the oven and immediately throw a few ice cubes onto the bottom of the oven to create steam.

Bake for 55 minutes, or until the internal temperature reaches 210º (use a thermometer!).

Remove the loaf from the pan and let it cool for 8 hours on a rack before slicing.  The longer you wait, the better the texture will be.  After 8 hours you can place the loaf in a bread bag and store it at room temperature to slice in the morning.

Look at that wide open crumb!  Remember when I mentioned that you do not want to deflate the air bubbles when shaping the loaf?  Now you know why!

Sometimes it’s really hard not to slice into a loaf of bread as soon as it comes out of the oven, but your patience will be rewarded. I let this loaf cool on a rack for eight hours before cutting a few slices for dinner.  I put the rest in a bread bag overnight.  I have perfect slices with no gummy texture! Sorry you can’t taste it but take my word it was delicious!

Notes ♪♫ Troubleshooting gluten free bread can be tricky and sourdough even more so.  So here are a few hints.  If the loaf didn’t rise, it could be that your starter wasn’t fully active.  Try feeding more frequently for several days before making the dough.  If the bottom or center of the loaf looks gummy, it wasn’t baked long enough (did you check with a thermometer?) or your measurements weren’t accurate (did you weigh your ingredients?).  Also, be sure to wait for your bread to cool down and set completely before slicing, it takes at least 8 hours!  Feel free to reach out with any questions and I’ll try my best to help!

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Gluten Free Sourdough Pain d’Epi (Wheatstalk Bread)

My sourdough starter “Sophie” is in good form, and I’ve been feeding her for a couple of days in anticipation of another bake.  Instead of my usual round or oval loaf though, I decided to step out of my comfort zone with this beautiful Gluten Free Pain d’Epi, also known as Wheat Stalk Bread (ah, the irony).

Ever since I got my gluten free sourdough starter established (read about it here), I’ve had a few bucket list recipes that I wanted to make.  This is one of them.

For the flour, I used the Artisan Flour Blend from Better Batter and as usual it did not disappoint.  The flavor was fantastic, and the bread was perfect for dipping.  This was my first time making a gluten free version of this style loaf and it was SO good.

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Ingredients:

  • 200g Better Batter Artisan Flour Blend, about 1-1/2 cups
  • 4g salt, about 1 tsp.
  • 235g warm water, about 1-1/8 cups
  • 70g active GF sourdough starter, about 1/4 cup
  • 8g olive oil, about 1 tbsp.
  • 10g honey, about 1 tbsp.
  • more olive oil for brushing
  • coarse salt, for topping

Preparation:

Combine the flour and salt and whisk well.  Add the starter, honey and olive oil to the bowl of a stand mixer with the paddle attachment. Gradually add the flour mixture, alternating with the warm water.  Note: Use all of the water, the Artisan Blend flour needs more liquid than usual to fully hydrate.  Increase the speed and knead for 5 minutes to form a soft, supple dough.

Transfer the dough to an oiled bowl, cover with plastic wrap and proof in a warm place for 4 hours.  I used my proofing box.

Here is the risen dough.  Place it in the refrigerator overnight to really develop that sour flavor.

The next morning, bring to room temperature.  You can see how nicely the dough has puffed up, and there are lots of happy air bubbles!

It smells so good already! Now transfer the dough onto an oiled cutting board and divide it in half.  You can use a scale or just eyeball it.

With oiled fingers, gently press each section into an oval shape.  Don’t use a rolling pin, you don’t want to deflate the air bubbles.

Use a bench knife to do a letter fold with each section.

Next, with oiled hands, roll each piece onto a log.  Cover with plastic wrap and rest for 15 minutes.

Preheat the oven to 425º.  Line a baking sheet with parchment paper and dust with cornmeal where you will lay out the loaves.

Once the dough has rested, you should easily (again, with oiled hands) be able to shape each log into a long thin baguette, about 15″ x 2″.  Lay them on the baking sheet, leaving space in between.

To create the wheat stalk pattern, use scissors to snip the loaves every few inches (don’t cut all the way through), and as you snip each section, pull it over to one side, alternating left and right.

Now brush the loaves with olive oil and sprinkle with coarse salt.  I infused my olive oil with garlic and rosemary, and the aroma as it baked was wonderful.

Bake for 30 minutes on the middle rack.  The internal temperature should read 210º.  Cool in the pan for 10 minutes.

I was really pleased with how the loaves came out, especially with this being a first attempt.  The smell of freshly baked bread (REAL BREAD!) filled the entire house.

I recommend you allow the bread to cool for at least 4 hours before slicing, so the center won’t be gummy.  Trust me, you will have a hard time waiting!

And now for all my bread friends who have been patiently waiting, check out that crumb!  I made up some dipping oil with Tuscan seasoning, fresh garlic and rosemary.  My sister came over and we had a pasta dinner.  She said she couldn’t tell the bread was gluten free!

So, have you got your sourdough starter going yet?  It will take your gluten free baking to the next level with results you never dreamed possible.  Read about my sourdough starter Sophie here.

Notes ♪♫ This bread is best eaten the day it is baked.  Leftovers can be refreshed in the microwave or toasted.  Store at room temperature up to 2 days.

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Gluten Free Sourdough Discard Pancakes

My gluten free sourdough starter Sophie is getting more bubbly each week.  She turned one month old recently, and I was getting ready to bake another loaf of bread in the morning.  But first she had to be fed a couple of times, and there was the inevitable discard.  You know I don’t want a bit of this magical culture go to waste, so I thought I would test a small batch of Sourdough Discard Pancakes.

It was my first-time making pancakes with sourdough and I was pleasantly surprised.  The familiar sweetness of pancakes with just the right amount of savory sourdough flavor, who knew?  Using the sourdough discard seemed to give my pancakes an extra high rise too.  These pancakes were hearty and filling, guaranteed to satisfy big appetites.

I made 5 pancakes with my test batch, about 1/3 cup batter each.  Double the recipe for a family breakfast.

Ingredients:

  • 2 tbsp. melted butter plus more for the griddle
  • 2 tbsp. sugar
  • 1/4 cup sourdough discard
  • 1 large egg
  • 1/2 tsp. vanilla
  • 2/3 cups milk (I used 2%)
  • 120g. gluten free all-purpose flour (about 3/4 cup)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

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Preparation:

Melt the butter in the microwave and set it aside to cool while you gather the other ingredients.

Combine the first 5 ingredients, butter through vanilla in a small bowl.  In another bowl, whisk together the flour, baking powder, baking soda and salt.

Use a batter whisk to stir the wet and dry ingredients together with 2/3 cup milk.  If the batter is too thick, you can add a little more milk, 1 tbsp. at a time to reach the right consistency.

Preheat your griddle or nonstick skillet for 10 minutes and let the batter rest.

Hint: Do you know why they say the first pancake always comes out a little weird?  It’s probably because the griddle wasn’t hot enough. 

When you are ready to begin, butter the griddle or skillet generously and begin spooning out your pancakes.  I like a nice big pancake, so I scooped the batter out with a 1/3 cup measuring cup.  You can make your pancakes as large or small as you like.

Keep a close eye and be ready to flip the pancakes over as soon as the bottom is set, time will vary depending on how large you make the pancakes.

You should get a nice rise as soon as you flip them over.

When the second side is set check the center for doneness with a toothpick.  I had to flip mine another time or two.

Here’s breakfast!  This was a delicious and filling pancake; one was more than enough for me.  Look how thick it is!

Once they were cooled to room temperature, I wrapped the rest of the pancakes individually in plastic wrap and placed in a freezer safe bag.  They will keep for a couple of months in the freezer (at least) and can be defrosted and reheated in the toaster or the microwave.

Notes ♪♫ I used and recommend Better Batter Original Gluten Free Flour in this recipe.  It is a high-quality flour that will change the way you bake!

Use this link to shop Better Batter and remember to use my code MGFC30 at check out for 30% off your full price purchase.   

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Gluten Free Sourdough Discard English Muffins

The Adventures of Sophie the Sourdough

Recipes for sourdough discard are as plentiful as there are sourdough bread recipes.  These Sourdough Discard English Muffins were my first experiment using discard, as Sophie, my gluten free starter continues to develop.

So, what exactly is sourdough discard?  In simple terms, when feeding a new sourdough starter, you will be adding flour and water at least twice per day.  As your starter grows, part of the process requires that you discard some of the mixture.  This keeps the starter at a reasonable quantity while feeding the organisms that will eventually produce that wonderful sourdough flavor.

Even after your starter is well established and living in the fridge, you will still need to feed it regularly, and unless you are a prolific baker there will always be “discard”.

It’s all part of baking with sourdough, but that doesn’t mean your excess starter needs to be thrown in the trash.  I mean just look at those English Muffins!  I knew when I made this batch that Sophie and I were going to have some incredible BREAD adventures this year.

In some cases, recipes made with discard like this one are actually “sourdough enhanced”, meaning that they use the sourdough discard along with traditional leavening ingredients such as commercial yeast and/or baking powder.  When I first made these English Muffins, Sophie was about a week old.  Not mature enough to raise a loaf of bread by herself yet, but ready to enhance the flavor!  If you love bread like I do this recipe will make you very happy!

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Ingredients:

  • 75 g. (1/3 cup) milk (I used 2%)
  • 275 g. (1-1/8 cups) water
  • 15 g. (3 tbsp.) whole psyllium husk
  • 2 tsp. sugar
  • 2 tbsp. canola oil
  • 2-1/4 tsp. instant yeast
  • 140 g. (1/2 cup) gluten free sourdough discard
  • 240 g. (2 cups) gluten free flour (I used Better Batter Original Blend)
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. butter for the griddle
  • cooking spray
  • cornmeal for sprinkling

Shop Better Batter and use my Code MGFC30 for 30% off full price items!

Preparation:

Combine the milk and water together and microwave 30 seconds.  Whisk in the whole psyllium husk, yeast, sugar and canola oil.

In a separate bowl, whisk together the flour, baking powder and salt.

Use a dough whisk to combine the wet and dry ingredients with the sourdough discard.  Turn it out onto a floured work surface and knead a few times to form a cohesive dough.

Shape into a ball, wrap in plastic wrap and let it rest for 1 hour at room temperature.

Preheat the oven to 350º and heat a seasoned griddle on medium.

Butter the griddle and coat 8 muffin rings with cooking spray.  Arrange the muffin rings on the griddle and sprinkle cornmeal inside each.

(Note-muffin rings are optional, the muffins will hold together without them.)

Divide the dough into 8 equal pieces, about 95g. each.  Rub a little oil into your hands, then roll each piece of dough into a ball and flatten slightly with your palm.

Place one piece of dough into each muffin ring and sprinkle more cornmeal on top.

Cook on the first side for 5 minutes, then use tongs and a spatula to turn them over.  Carefully remove the rings with tongs and cook 5 minutes longer.

Transfer the muffins to a parchment lined baking sheet, and place in the oven for 10 minutes longer or until the internal temperature reaches 210º (check with a thermometer).

Cool several hours on a rack before toasting.  Wrap leftovers individually and place in freezer safe bags.

Notes ♪♫ I used and highly recommend Better Batter Original Flour Blend in this recipe (use the link for 30% off full price).  Remember, every gluten free flour blend is different, so if you use another brand you may need to adjust the flour to liquid ratio.

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Gluten Free Carrot Zucchini Muffins

Carrot and Zucchini muffins are perfect for breakfast on the go, coffee breaks and spring brunches!  The first time I made this gluten free muffin, I was so pleased with the high rise and moist crumb.  They are the not overly sweet and so are a great choice for breakfast.  As with all my muffin recipes, I think you will find that this gluten free preparation is as easy as traditional baking.

12 Muffins

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Ingredients:

  • 240 g. gluten free all-purpose flour *see notes
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/8 tsp. ginger
  • 3/4 cup grated zucchini
  • 1/4 cup grated carrot
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 3 tbsp. olive oil
  • 3/4 cup + 2 tbsp. milk
  • 1 tsp. lemon juice
  • cooking spray, if your pan isn’t nonstick
  • 12 pecan halves, optional
  • 1 tbsp. melted butter, for glazing

Preparation:

Whisk together the dry ingredients, flour through ginger.  Grate the zucchini and carrots.

Whisk together the eggs, sugar, olive oil, milk and lemon juice.

Add the zucchini and carrots to the egg mixture, then fold the dry ingredients into the wet.

Let the batter rest for a few minutes while you preheat the oven to 400º.

Now use a spoon to scoop out the batter, dividing it equally into the 12 muffin cups.  Use a spatula dipped in water to smooth the tops.  If you like, press a pecan into the top of each muffin.  It makes a nice presentation if you are serving these for a brunch.

Bake 20 minutes at 400º.  Aren’t they beautiful?  I love how you can see the green and orange flecks throughout.  While still in the pan, brush the tops with 1 tbsp. of melted butter to give them a nice shine.

Cool in the pan for 5 minutes then transfer to a rack.

If not serving immediately, you can store the muffins in an airtight container at room temperature for a couple of days.  They will refresh nicely in the microwave.  I recommend freezing leftovers, wrap them individually with Saran and store in a freezer safe bag.  Now that you know easy it is, I hope you will give this recipe a try.  Let me know, will you be adding it to your breakfast rotation?

Notes ♪♫ I used Better Batter original all-purpose flour in this recipe.  If you use a different flour blend that does not contain xanthan gum, you will need to add 1-1/2 tsp.

Originally published 04/12/2018     Updated 02/19/2024

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Gluten Free Raspberry Thumbprint Cookies

If you’ve been following my cookie adventures on Facebook, you know that I was determined to master the gluten free thumbprint.  I tried and tried to adapt a recipe to be gluten free, I made so many cookies!  And while they all tasted good, well….

I made a giant unicookie! ????????????

I made some really flat cookies!

Then I did what I should have done in the first place, I asked an expert.

Chef Patrick Auger, who I consider to be THE ORACLE of gluten free baking shared a bit of his expertise with me on how to achieve the perfect gluten free thumbprint (hint: if you don’t have a scale go and order one now!).  Thanks Patrick!  Now, without further ado, here you are ladies and gentlemen!  Gluten Free Raspberry Thumbprint Cookies!

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Yield: 24 cookies

Ingredients:  

  • 1 stick of unsalted butter, softened (see hint below)
  • 70 g. (1/3 cup) granulated sugar
  • 1/4 tsp. vanilla extract
  • 187 g. gluten free all-purpose flour (I used Better Batter Original)
  • 1/8 tsp. salt
  • 1 tbsp. water (may be needed to bring dough together)
  • egg whites for brushing (optional)
  • gluten free raspberry jam (I used Smucker’s)

Hint: Don’t have time to wait for butter to soften at room temperature?  Me either.  Here’s how to get the perfect consistency every time.  Stand your butter on a plate, cover with a glass and microwave 20-30 seconds.  Perfectly softened butter every time!

Preparation:

Cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment.  Add the vanilla.

Weigh the flour, this is critical to achieving the right dough.

Add the flour and salt to the mixer bowl and continue beating until the dough comes together.  You may have to add up to 1 tbsp. water.

Turn the dough out onto a cutting board and press into a disc.

Wrap in plastic wrap and refrigerate 15 minutes.

Line one or two baking sheets with parchment or use a silicone baking mat.

I was determined to make perfectly uniform sized cookies, so I weighed the dough and divided by 24, it came to about 15 g. each.  If you’re a perfectionist like me, you can weigh them or if not just eyeball it!

Roll each piece of dough into a ball and flatten slightly.  Place them on the cookie sheet about 3 inches apart.

Instead of my big old thumbs, I used a 1/8 teaspoon to make the indentations.

I brushed the cookies very lightly with egg white, but this step is optional.  I used the same 1/8 teaspoon to fill the indentations with jam, perfect fit!

Next, refrigerate the cookies again while you preheat the oven to 350º.

Bake for 20 minutes.  Remove from the oven and let the pan cool for 5 minutes before transferring the cookies to a cooling rack.  Try not to eat them all at once!

Notes for success:

Use Better Batter Original gluten free flour

Weigh your flour (use a scale)

♪♫ Follow Chef Patrick Auger on Facebook and Instagram

♫♫ Use my code MGFC30 for 30% off any full price purchase at Better Batter!

 

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Gluten Free Jordan Marsh Blueberry Muffins

If you are from the Northeast and of a certain age, you will no doubt remember Jordan Marsh, the iconic department store.  It was my mother’s favorite store back in the day, and I vividly recall buying one of my prom dresses there, 50 years ago (eek!).

Before food courts and fast food, the Jordan Marsh Bakery was a popular destination for shoppers to refuel and continue on with their day, i.e., you didn’t have to go home if you got hungry- smart!

Although the store chain closed in the 1990’s, their Blueberry Muffins remain legendary to this day.  I recently read an interesting article about the origins of this recipe in the New York Times, which claimed it was adapted from an 1847 cookbook called The New England Economical Houskeeper and Family Receipt Book.

Wherever its origin may have been, the muffins are not only delicious, but only require a substitution of one ingredient to be gluten free.  How about that?

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Ingredients:

  • 300 g. (about 2 cups) Better Batter Original Gluten Free Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 cup milk (I used 2%)
  • 1 stick of unsalted butter, softened (not melted)
  • 1 cup of sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 6 oz. package (1 cup) fresh blueberries

*** Get 30% off your full price purchase at Better Batter when you use my code MGFC30***

Preparation:

Take the butter out of the refrigerator and let it soften at room temperature.  Mist a 12-cup muffin pan with cooking spray and preheat the oven to 375 degrees.  Rinse and dry the blueberries on a clean dishtowel.

In the bowl of a stand mixer, cream together the softened butter and sugar with the whisk attachment.  Add the eggs and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking powder.  Reserve 1 tbsp. to sprinkle over the blueberries.

Add the dry ingredients to the mixer bowl along with the milk and combine with the paddle attachment until moistened.

Crush half of the blueberries with a fork and fold into the batter with the remaining whole blueberries.

Spoon the batter evenly into the prepared muffin pan.  Dip a small spatula in warm water and use it to smooth out the tops.  If you wish, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees.  Test with a toothpick.  Cool in the pan for 10 minutes then transfer to a rack.  Let them stand at room temperature for at least 4 hours.  I’ve got my eye on that big one in front!

Leftovers, if you have any can be frozen for an easy breakfast.

Notes ♪♫ For muffins and quick breads, I use and recommend Better Batter Original Gluten Free Flour.  Most recipes can be converted at 120-150g. per cup.  If you use a different brand, be sure that your flour contains xanthan gum.  Even if you do not weigh any of your other ingredients, I encourage you to invest in a kitchen scale to weigh the flour.

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Everyday Gluten Free Dinner Rolls with Better Batter

Ah, rolls!  You know how when you go to a restaurant and they tell you they have gluten free dinner rolls, and you are SO happy?  Then they bring you a little hockey puck that tastes like cardboard, and charge extra for it?

Well forget about that!  Instead, make the BEST tasting dinner rolls, right at home with the Artisan Flour Blend from Better Batter.  This recipe makes great dinner rolls, breakfast rolls and sliders too!  Or make them larger for hamburger or hotdog buns.

Credit for this recipe goes to Chef Patrick Auger, who is the creator of the Artisan Flour Blend.  He is a shining star in the gluten free community, well known for both product and recipe development!

The original recipe appeared on the Better Batter website in 2017.  Follow Chef Patrick on Facebook Allergy Free Baking at Home and Instagram, Professional Allergy Baker.

And don’t forget, when you order the Better Batter Artisan Flour Blend from their website be sure to use my Code MGFC30 at checkout for 30% off full price!  All of their products are of the highest quality and will make a dramatic difference in your gluten free baking, I know it did mine!

Ingredients:

Preparation:

In the bowl of a stand mixer, whisk together the warm water, yeast, honey and canola oil.  Let it sit for 10 minutes.

Add the flour and salt to the wet ingredients, switch to the paddle attachment and mix for 6-8 minutes.

Turn the dough onto a floured cutting board, cover with plastic wrap and let it rest 20 minutes (this is a good practice for any gluten free recipe, but absolutely necessary if you are using the Artisan Flour Blend).

Now you are ready to form the rolls.  Here are some guidelines for different size rolls.  Your total dough weight will be around 1150 g.

For large hamburger buns, divide the dough into 6 pieces, about 190 g. each.

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For medium rolls (pictured), divide the dough into 12 pieces, about 95 g. each.

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For sliders, divide the dough into 15-16 pieces, about 75 g. each.
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Using your palm, roll each piece of dough on a floured cutting board to form a ball, and place on a baking sheet or use a bun pan like I did.  For large buns press the tops down to flatten slightly.

Cover the rolls with a damp towel while you preheat the oven to 450º.  Let the oven heat up for about 20 minutes, giving the rolls a chance to almost double in size.

To bake, remove the towel and place baking pan the center of the oven.  Throw 4 ice cubes onto the bottom of the oven, close the door and immediately turn the oven down to 375 degrees.

For large rolls (6), bake for 8 minutes, then throw in four more ice cubes and bake for another 20 minutes.

LARGE ROLLS

For medium rolls (12), bake for 7 minutes, add 4 more ice cubes and bake for another 18 minutes.

MEDIUM ROLLS

For sliders (16), bake for 6 minutes, add 4 more ice cubes and bake for another 16 minutes.

SLIDERS

When done, the internal temperature should reach 205º, if you’re not sure, check with a thermometer!

For a nice shine, try brushing the tops of the buns with melted butter as soon as they come out of the oven.

Cool to room temperature and store on the counter for up to 1 day, then freeze leftovers.

Look at that crumb!  They taste and smell like real bread and won’t fall apart in your hands like the rolls you get at a restaurant.  The recipe is easy enough for beginners too!

Notes ♪♫ If you only take away one tip from this post, let it be to always weigh your flour (use a scale!).  I do use measuring cups for liquids and measuring spoons for anything 1 tbsp. or less.  But for the flour, a scale is a must!

This recipe was adapted from “Perfect Artisan Baker’s Blend (Gum/Rice Free) Everyday Rolls”, created by Chef Patrick Auger, and published on the Better Batter website in 2017.  Many thanks to Naomi at Better Batter and to Chef Patrick who graciously gave me permission to share the recipe with my readers.

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