Now we’re making progress.
These aren’t the very best muffins I’ve ever made, but they’re unquestionably the first edible ones I’ve made on this diet. Edible enough that my non-allergic son happily devoured his and said, “Yum.” Edible enough that I entertained no thought of hockey pucks while eating TWO of them. And they’re Pretty Darn Allergen Free. And they have chocolate chips.
The recipe, with a few small adaptations, comes from Karina, the Gluten Free Goddess. Her blog is one I’ll surely be returning to—partly for the lovely photos, but also because Karina seems very much to care what her food tastes like, and looks like, and feels like. No one who addresses her readers as “darlings” can be overly into deprivation!
Based on previous experimentation, pantry stockage, and current dietary restrictions, I tweaked Karina’s “Big Banana Muffin Recipe” as follows:
- Used dark brown sugar instead of light (always better, in my book; don’t even keep light brown in the house);
- Used flax seed in water for the egg replacer;
- Used maple balsamic for the rice vinegar;
- Used ½ cup sorghum + ½ cup teff flour;
- Used guar gum instead of xanthan gum.
I also went ahead and made these as a dozen normal-sized muffins, because jumbo muffins have never really done it for me, even wheaty ones.
At long last, a muffin! Albeit one that still slightly retains the sawdust mouth feel that has plagued all of my PDAF baking experiments. Could it be the sorghum flour, perhaps? The healthy GF/allergy free baker at the farmer’s market this morning says she swears by buckwheat flour, so perhaps I’ll pick some up tomorrow for the next bit of wheat-free, dairy-free, soy-free, egg-free, nut-free, rice-free, corn-free alchemy.
In the meantime, I have no clue what to make for dinner. Any suggestions, anyone?