One of the benefits of my challenging summer was that during my recovery from surgery I did an elimination diet and discovered that I have a few food allergies. If you have never had any obvious symptoms of food allergies, you may wonder why I say that finding out about mine was a benefit. Having cut out the offending foods, I feel more clear-headed, energetic and balanced (moods, particularly) than I have in years. I sleep better and have lost weight without adding more exercise hours to my already active lifestyle. My nose isn't stuffy all of the time, nor am I suffering with constipation/hard stools. With all of these benefits, it hardly feels like I am being denied when I choose to eat "clean".
I have cut out gluten (since anything in the wheat family aggravates my body, and it's easier to just go gluten-free than walk the tight rope of "wheat free"), dairy and corn. I must limit soy and eggs. Your eyes may have started spinning at gluten and dairy. Indeed, many people wonder what on earth I can eat, if those two food groups are out.
Well, how about some GF (and DF) Pumpkin Millet Muffins?
I adapted this recipe from a novel called Bread Alone. Years ago, when we switched from wheat to spelt, I adapted the recipe accordingly. Now that spelt is also out, I have adapted it again in order to make the muffins gluten-free. They were already dairy-free, which is simply convenient.
If you have a good GF mix that you like, then this is a super-simple recipe. I highly recommend using a kitchen scale to weigh out your flour. I don't use gums (guar gum or xanthan gum) and have followed Shauna's advice to add a bit of flax meal to the dry ingredients to help with binding. Flax meal also adds fiber, some protein, and Omega Fatty Acids, so it's a better option all around!
Gluten-free Pumpkin Millet Muffins
8 and 3/8 ounces all-purpose gf flour mix (I like local brand AVEC Baking, but King Arthur also has a good one)
1 tablespoon flax meal
1/4 teaspoon baking powder (I use HAIN brand, which does not include cornstarch)
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 2 tablespoons sucanat (or "regular" sugar, if you prefer)
2 1/2 teaspoons pumpkin spice mix*
1/2 cup millet
2 eggs
1/2 cup vegetable oil (I use gently melted coconut oil YUM!)
1 cup pumpkin puree (that's about 3/4 of a can of pumpkin)
1/3 cup water
2 tablespoons maple syrup (real maple syrup, not "pancake syrup")
Pre-heat oven to 375 F. Put muffin cup liners into a 12-muffin pan.
Mix dry ingredients well. In a separate bowl whisk wet ingredients until smooth. If you're using melted coconut oil, mix it with the pumpkin, water, and syrup before adding the eggs so that the heat doesn't start to cook the eggs.
Add wet ingredients to dry and stir. Since there's no gluten, you don't have to worry about these becoming tough if you overwork it. That said, you really only need to stir it until everything is incorporated.
Using an ice cream scoop, portion the batter into lined muffin tins.
Bake at 375 F for 25 - 30 minutes. Makes 12 muffins.
* Pumpkin Spice Mix:
1/4 cup ground ginger
1/4 cup ground cinnamon
3 tablespoons ground cardamom
3 tablespoons ground cloves
Mix well and store in an air-tight container.
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If you're accustomed to thinking of gluten-free baked goods as being dry, having a weird texture, or tasting oddly of beans (darn those flour mixes that include garbanzo flour!), then prepare to have your mind changed! Thanks to many great cooks who share their experiences and recipes through blogs and cookbooks, GF baking has come a long way! As you can see from these photos, this recipe adapted very well to gluten-free cooking. They rose nicely, have a great crumb, and hold together well.
What are you waiting for? Go make some muffins!
