Gluten intolerant? No problemo. We live in pretty damn good times, fellas, have you ever thought about it? So many things to choose from, often even too many to figure out the best one for you. Countless options for what to cook each day and it becomes easier every year to find niche products at your local supermarket, which I think is great. On the other hand... doesn't that affect us taking things for granted?
Gluten intolerant or simply taking care of yourself?
I've been eating gluten since I came to this world and never really payed attention to it until I heard about gluten intolerance. I think that must have been around 2010-2011 and it only happened because I was traveling a lot as a model and the healthy-lifestyle craze had already started in cities like New York or London. After reading a few articles and some ingredient labels in stores I started to understand more about the GF lifestyle and which product substitutes to look for. I never had big problems with gluten before or never really noticed it affect my health much, although I'm not saying it didn't. So I started to avoid gluten at times and did notice to feel slightly lighter and less bloated when not consuming it. At the moment I'm incorporating different kinds of gluten-free flours and grains into my diet and cooking habits, but I'm not saying 'bye' to gluten. For example, if I want to bake a chewy ciabatta on Sunday and spread some salted butter on a warm slice right out of the oven, I will do it. I believe in a healthy balance as you know and as long as I feel good, I will continue to use both gluten-free and glutenous products.
Gluten free living
If you are gluten intolerant and your gut feels very upset each time you do consume gluten, don't torture yourself and let your body heal! It's so easy to switch to gluten-free flours and gluten-free pastas, oats etc. The best part - those products are not only healthier for you, they taste great! I made these gf carrot muffins to prove that you can enjoy both: a happy gut and delicious dessert. It's an easy 1:1:1 mix of coconut flour, white rice flour and cornstarch (you can mix 1 cup of each and store it in an airtight container as your gf flour blend). Make a batch for yourself and get cooking!
Makes 5 regular size muffins | 1 cup - 250ml | 1 teaspoon - 5ml | Hands on time: 20 minutes | Total time: 1 hour
- 2/3 cup of gluten free flour blend*
- 2 medium eggs
- 1/4 - 1/3 cup of unrefined brown sugar (depending on the sweetness you want)
- 1/4 cup of neutral tasting oil (e.g. cold pressed sunflower seed oil)
- 1 cup of grated carrots
- 1/3 cup of walnuts
- 1 teaspoon of cinnamon
- a pinch of nutmeg
- 1 teaspoon of baking soda
- juice of 1/2 medium sized lemon
For the lemon drizzle:
- juice of 1/2 lemon
- powdered sugar
- poppy seeds to garnish
*equal parts of rice flour, coconut flour & cornstarch (1:1:1). Mix 1/3 cup of rice flour with 1/3 cup of coconut flour & 1/3 cup of cornstarch, stir well. Take 2/3 cup of this flour blend to make the GF carrot muffins.
Preheat oven to 160°C (fan) 180°C (no fan). Line your muffin tray with paper cases. In a large bowl beat the eggs with sugar until incorporated, beat in the oil, cinnamon, nutmeg. Add baking soda mixed with lemon juice and stir well. Stir in the flour and finally fold in grated carrot and finely chopped walnuts. Pour dough into muffin cases, leaving a bit of space for the dough to rise. Bake for approximately 25 minutes until a toothpick inserted into the centre of a muffin comes out clean or with just a few moist crumbs.
Let cool, drizzle with lemon syrup (mix lemon juice with as much of powdered sugar as you like: the more sugar, the thicker the syrup) and sprinkle some poppy seeds on top.
NOTE: You can also make lemon drizzle using maple syrup or honey instead of powdered sugar. In that case you will have a thinner drizzle, but just as delicious. You can prick the muffins using a toothpick before pouring lemon drizzle on top - that way your muffins will soak up more of the lemon drizzle.
DID YOU BAKE THESE?
Let me know what you think about these GF & dairy free muffins if you make 'em: you can leave a comment below or tag @kitchen.julie #kitchenjulie on instagram. I'd love to hear your thoughts and share insights on the recipe. Happy baking!