Eating gluten-free can be a challenge, especially when it comes to baking. Enter my friend and long-time mentor Patricia Chuey. When faced with the same food challenge, she stepped up to the plate and created her own gluten-free flour blend that knocks the socks off of any other gluten-free flour on the market.
I love the fact that it is made from prairie-grown bean flour! I’ve included the ordering information below if you want to get it from the source. I adapted the following recipe for gluten-free muffins from the one on the back of her flour package ‘Walty’s Mom’s Muffins.’ You can’t even tell that they are gluten-free! I used raspberries and peaches (a huge hit by the way), but you can use your imagination.
- 1 1/2 cups gluten-free all-purpose flour (Patricia Chuey’s multipurpose baking blend)
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 egg
- 1/2 cup canola oil or melted butter
- 1 1/2 cups mashed overripe bananas
- 1/2 cup peaches, peeled and diced
- 1/2 cup raspberries
- 1/3 cup chopped pecans
- Preheat oven to 375F. Place muffin liners in the muffin tin or grease the tin if you don’t want to use liners.
- In a bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, beat the egg. Add the oil or melted butter and bananas. Mix well and pour into dry ingredients. Stir to combine.
- Fold in the peaches, raspberries and nuts.
- Divide into 12 muffin tins and bake for approximately 20 minutes or until a toothpick inserted into the centre comes out clean.
To order the flour, email Patricia at [email protected]. It’s currently in a 2.6 lb bag for $15 plus S+H