Gluten Free Dairy Free Strawberry Buckwheat Muffins
When you eat gluten free, sometimes you just need to mix it up. So many GF recipes use rice, cornstarch and gums and you may be sensitive to those or you may just want to try something different. There are many types of gluten free flours, so try some different ones and mix it up! This week’s recipe for Gluten Free Dairy Free Strawberry Buckwheat Muffins uses buckwheat, millet and tapioca. No rice, no cornstarch and no gums and yet has a tender crumb and doesn’t crumble – Thanks, Stephanie! This muffin would be great with any ripe juicy fruit, like peaches or any berries. I hope you enjoy it!
Gluten Free Dairy Free Strawberry Buckwheat Muffins
Author/Source:
adapted from Stephanie @ glutenfreehope.blogspot.com
Ingredients:
- 1 cup buckwheat flour
- 1 cup millet flour
- 1 cup tapioca flour
- 1 tablespoon flaxseed (I used ground golden flax because that is what I had on hand)
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon salt
- 1/4 cup sucanat or brown sugar
- 1/3 cup honey
- 1 teaspoon gluten free vanilla
- 1/4 cup oil
- 1/2 cup gluten free dairy free dairy free milk substitute
- 2 large eggs (or use flax egg substitute)
- 1 1/2 tablespoon fresh lemon zest, finely minces
- 2 tablespoon lemon juice
- 1 1/2 cup fresh strawberries, washed and chopped
Directions:
Heat the oven to 350 degrees F. Well oil a muffin tin or line with paper liners. Set aside.
Whisk all of the dry ingredients until well blended. Add the wet ingredients and blend well. Gently fold in two-thirds of the fresh strawberry pieces. Divide batter into well oiled or lined muffin tins, filling batter to the rim of the tins. Top batter with a few of the leftover strawberries pieces for some beauty.
Bake in preheated 350 degree F oven for 30 minutes. Allow muffins to cool completely on a cooling rack.
Freezing Directions:
Divide muffins among the indicated number of freezer bags. Remove as much air as possible, seal, label and freeze.
To serve: Thaw.
Servings: 12
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
for those of us who dont have a gluten problem–what flour/s can i use in this recipe?
If you are looking for a strawberry muffin with gluten flours, try some of the other goodies from this site like Strawberry Banana Muffins (http://onceamonthmom.com/strawberry-banana-muffins/) or the Strawberry Rhubarb Walnut Muffins (http://onceamonthmom.com/strawberry-rhubarb-walnut-muffins/). Hope that helps!
If we wanted to make this recipe with regular flour, how much would we use?
Try one of the other tasty recipes made with regular flour on this site. I listed some of the links in the above comment on this post. Hope that helps!