I’ve decided, a couple weeks ago, to start experimenting with gluten-free recipes, specially baked goods. I’ve been reading a lot on how to work with different gluten-free flours, and started having fun experimenting with them. Vegan baking is, by itself, a challenge; but baking vegan and gluten-free goodies can be even more challenging, specially when you realize, after some reading, that even rye and spelt flours have gluten on them (until a few days ago, I was convinced they didn’t). But the thing is: once you get succeeded at baking vegan and gluten-free, you know that everybody – vegans, non vegans, and people with food allergies – can happily enjoy what you’ve prepared, and that’s the great thing about it.
So, on saturday, I’ve spent the whole afternoon in the kitchen baking gluten-free muffins and cakes, and was really surprised on how good everything has turned out. These corn and broccoli muffins is the very first gluten-free baked good I’m posting on Veggies on the Counter (and many others will come in the future), and they are/were surprisingly fluffly and tasty – give me them toasted with a little butter, along with a steamy soup, and I’m in heaven. The recipe can be easily adapted too: you can substitute the broccoli for corn kernels, or simply ommit those add-ons, for a simpler, but not less tasty, version. And if you’re not concerned with gluten-free baking at all, just substitute the white rice flour for unbleached all-purpose.
Gluten-Free Corn and Broccoli Muffins
- 100 grams broccoli, cut very finely, plus 6 medium-sized broccoli florets
- 130 grams (1 cup) white rice flour
- 140 grams (1 cup) fine cornmeal
- 3 tablespoons melted vegan butter
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (250 ml) soy milk, plus 5 tablespoons
- 80 grams tofu, crumbled
- 1 tablespoon agave nectar
- Pre-heat the oven to 180º. Oil 6 muffins cups or a 6 muffin pan.
- In a large bowl, combine the flour, cornmeal, baking powder and salt.
- In the bowl of a food processor, add the crumbled tofu and 5tablespoons of soy milk. Process until smooth and transfer the mixture to another bowl.
- Add the butter, soy milk, agave nectar, and the finely cut broccoli to the tofu mixture. Mix well to incorporate.
- Slowly fold the wet ingredients over the dry, being careful not to overmix. The batter will be thick, but that’s how it’s supposed to be.
- Divide the batter among the muffin cups. When you’re done, insert one medium-sized broccoli floret in the center of each muffin (see pictures above).
- Bake the muffins for 20 minutes, or until golden brown. Let them cool on the pan/cups for 10 minutes before unmolding and serving.