Gluten-Free Corn and Broccoli Muffins | Yummy Special Recipe!!

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.