Gluten Free Ratio Rally–Muffins
Over the past few weeks my kitchen has churned out various Ratio Rally Muffin experiments; I haven’t even bothered to put the tin away. My son is living his dream come true. He is 6’8”– still growing and always hungry –it is the perfect household for testing recipes.
Even the not so perfect baked goods are gobbled up quickly.
If you like to eat baked goods it is best to use the healthier flours of sorghum, millet, buckwheat, amaranth, quinoa, ground oats, ground almonds, or teff—at least they provide some nutritional value!
The Gluten Free Ratio Rally
The Gluten Free Ratio Rally is a collaboration of food bloggers using recipes based on ingredient ratios, which is how commercial bakers operate. This month we take on the topic of muffins and show how you can take a basic recipe ratio and use it for your own creative concoctions or you can simply follow the recipes offered by the Rally group.
I started out testing a cranberry muffin recipe using frozen cranberries and aside from them being a bit tart I discovered a few things along the way about ratios, gums, using the right flour combos and whether to glaze muffins, sprinkle them with sugar or leave the tops plain.
The cranberry muffin called for a glaze of orange juice and sugar which I tried and I also varied it by using orange juice concentrate and sugar in an attempt to add a bit more flavor. It looked pretty and shiny but in the end it didn’t add much more than stickiness so I gave it a thumbs down. Instead, a little sprinkling of turbinado sugar on top of each muffin prior to baking adds a sweet touch and enhances the browning of the top—a nice aesthetic, sweet addition.
I also discovered that my favorite is a cake-like muffin with some density though it doesn’t rise as high. I generally make quick breads instead of muffins so maybe that has something to do with my preference; most quick breads are fairly dense. For this Ratio Rally I only made muffins.
Favorite Gluten Free Flour Combination for Muffins
My favorite flour combination for muffins is 50% Multi Blend GF flour mix and 50% pure buckwheat flour from The Birkett Mills . The buckwheat flour from Bob’s Red Mill is not GF and it is a darker color (Bob’s is an excellent source for other GF flours). The Birkett Mills Pocono brand buckwheat flour is lighter so your baked goods don’t look purple and it is GF. If you want additional complexity and interest use 30% Multi Blend, 30% pure buckwheat (or sorghum), 15% finely ground oats, and 15% finely ground almonds or dry milk powder. Or play around with your flour combination to suit your preferences.
The cranberry muffins improved as they sat on the counter throughout the day but I decided to switch over to blueberries. I began with wild blueberries which are quite a bit smaller and then settled on regular blueberries because they have a better burst of fruit flavor.
When developing this recipe I measured the ingredients using cups and spoons according to the recipe and weighed each measurement on a scale to convert it to grams so that more people across the planet could use the recipe. This is not rocket science but the issue of measuring is filled with questions. Here is how I do it and it always works well: pour flour into the measuring cup until it looks about right– don’t level it off with a knife and don’t pack it into the cup. The flour is resting lightly in the cup and added to the bowl. If using a scale there is no harm to the recipe to be off by a few grams or even 10 grams (that’s about two teaspoons). The Multi Blend mix contains a variety of flours with various densities so it is a good replacement for wheat flour cup for cup. It provides consistent successful results with a smooth texture and a very wheat-like taste.
Moisture in gluten free baking
Muffins are fairly forgiving with regards to the amount of liquid used—less liquid gives you a muffin with density while increasing the liquid results in a higher rise, lighter texture, and crumb. The flour you use also changes things and how you store it (whether you keep your flour open to the air while baking or keep it sealed tightly at all times). All flour absorbs moisture from the air when it is uncovered (even though it looks quite dry if you have exposed it to the air it can be full of moisture which will affect your baked goods). Keep this in mind and hold back some of the liquid in your recipe if your flour is often uncovered. This is one reason why commercial kitchens weigh their flours—their huge bins of flour are often left open to the air for long periods of time. They are also baking in large volume and weighing is optimum for that kind of production. Other good information to know: the Multi Blend mix, sorghum, and millet flours don’t absorb as much liquid as buckwheat, amaranth, ground oats, ground almonds, or teff. If you add any of the last four flours into your recipe your muffin will be hearty and it won’t rise as high which will disappoint some people.
The ratio that Michael Ruhlman uses for muffins is a 2:2:1:1 of flour:liquid:egg:fat
My recipe is closer to a 2:1:1:1 ratio to achieve a more cake-like muffin.
I hope you enjoy it.
Gluten Free Blueberry Muffins
½ cup (78grams) Multi Blend Gluten Free Flour Mix
½ cup (58 grams) sweet sorghum flour
¼ cup + 2 tablespoons (39 grams) finely ground gluten free oats
1/8 cup dry milk powder (8 grams) or finely ground almonds (19 grams)
½ teaspoon (2 grams) guar gum or xanthan gum
2/3 cup (116 grams) sugar
2 teaspoons (10 grams) baking powder
¼ teaspoon (1 gram) salt
1/3 cup (85 grams) milk
¼ cup (50 grams) canola oil
1 egg (50 grams)
1 cup (114 grams) blueberries
Combine all dry ingredients in a medium mixing bowl. Add blueberries to dry ingredients and coat each one with the flour mixture. Combine all wet ingredients, whisking the egg into the oil and milk, pour over the dry ingredients and mix until combined. Spoon into muffin tin, about 1/3 full into each compartment. Lightly sprinkle the top of each muffin with a bit of turbinado sugar. Bake at 350 degrees F. for 20-25 minutes. Let muffins cool in pan for 5 minutes and remove to a cooling rack.
other Rally participants:
Mrs. R of honey from flinty rocks made Lemon Lavender Muffins with Lavender Sugar
Alisha of gfmostlyvegetarian made Sweet Potato Breakfast Loaf
Amanda of Gluten Free Maui made Classic Banana, Oat, Pecan Bread
Amie of The Healthy Apple made Gluten-Free Agave Apricot Quick Bread
Britt of GF In The City made Date & Walnut Bread
Brooke of Bell Wookie made Double Chocolate Cherry Muffin
Caleigh of Gluten Free[k] made Cardamom Banana Bread
Caroline of The G Spot Revolution made Orange Spice Bread with a Vanilla Glaze
Claire of Gluten Freedom made Piña Colada Muffins with Coconut-Rum Glaze and Toasted Coconut
Danna of Sweet Dees Gluten Free made Blood Orange Cardamom Muffins
Erin of Mysteries Internal made Strawberry Yogurt Muffins
Erin of The Sensitive Epicure made Chocolate Chip Walnut Muffins with Streusel
Flo of Makanaibio made 2 Recettes de Muffins ou de Gateau Rapides
Gretchen of kumquat made Gingerbread Fig Loaf
Irvin of Eat The Love made Gluten Free Glazed Meyer Lemon Muffins filled with Slow Roasted Balsamic Red Wine Strawberry Jam
Jenn of Jenn Cuisine made Chestnut and Chocolate Quickbread
Karen of Cooking Gluten Free made Muffins
Kate of Kate Alice Cookbook made Raspberry Banana Crumble-Top Muffins
Kate of Gluten Free Gobsmacked made Mocha + Chocolate Chip Muffins/Quickbread
Lauren of Celiac Teen made Cocoa Quickbread
Lisa of Gluten Free Canteen made Almond Cherry Berry Banana Muffins, Gluten Free
Lisa of With Style and Grace made Rosemary Lemon Quick Bread
Marla of Family Fresh Cooking made Strawberry Snack Cakes
Mary Frances of Gluten Free Cooking School made Cranberry Orange Bread with Cream Cheese Icing
Meaghan of The Wicked Good Vegan made Vegan Gluten-Free Apricot-Orange Bread
Melanie of Mindful Food made Almond Joy Muffins
Nannette of Nannette Raw made Chai Muffins
Robyn of Chocswirl made Brown Butter Apple Spice Muffins with Pecan Nut Streusel
Shauna of Gluten-Free Girl and the Chef made Lemon Poppyseed Bread with Ginger Glaze
Silvana of Silvana’s Kitchen made Chocolate-Coated Marshmallow-Topped Vanilla Cupcakes
Tara of A Baking Life made Caramelized Banana Bread with Pecan Streusel
Wendy of La Phemme Phoodie made Cheesy Apple Butter Bread with Garlic Powder
Winnie of Healthy Green Kitchen made Brown Butter Banana Bread