As I’ve alluded to before, I have a couple of family members who are gluten intolerant. While I love all things that contain gluten, it’s been fun to play around with gluten-free cooking and baking so everyone can take part in all aspects of the meal.
These muffins were actually my first attempt at baking without gluten, and they turned out nicely. I started with a basic muffin recipe from the September 2012 issue of Cooking Light, which called for a mixture of both corn meal and all-purpose flour. I simply substituted the wheat flour with a gluten-free flour mixture from Bob’s Red Mill and added a big pinch of xantham gum.
I love variety, so I even followed the variations on the muffin recipe and made two variations: parmesan-chive and bacon-onion-cheddar. Both were delicious (probably because they involved cheese)!
While I know that gluten-free baking can be more involved than a simple substitution, these muffins turned out great and were enjoyed by the whole family. I really couldn’t tell much of a difference, myself. They were light, fluffy, and had that sweet corn flavor that I was looking for. Three cheers for a kitchen experiment gone well!