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 cup peaches, skin removed and diced small
- lemon zest
Preheat the oven to 350 F and line a muffin tin with paper liners.
In a medium mixing bowl, combine the eggs, vanilla, oil, yogurt, brown sugar, lemon zest, lemon juice and honey.
In a large bowl, combine the salt, baking powder, baking soda, whole wheat flour, all purpose flour and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined.
Using a large ice cream scoop, portion out the muffin batter into the prepared liners. Top with a raspberry (optional).
Bake for approximately 30 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve (these freeze well for up to 2 months).