Cafe Maplethorpe Blog

One of the most frequent requests we get at the restaurant is for gluten-free bread and rolls that actually taste and feel like “real” bread. There are over 2 million people in North America that suffer from Celiac Disease and the only treatment is a gluten-free diet. (That means no wheat, rye or barley added to any food product.) In addition to those with the disease, many avoid gluten due to various other health considerations. Today I was a guest chef on CBC’s “Maritime Noon” call-in show and one of the first questions we received was on this very topic.

We are constantly experimenting with gluten-free breads, rolls and desserts to serve at the Cafe and our goal is to make these special products look and taste so yummy that everyone will want them!

Because I didn’t bring specific recipes with me to the studio for the call-in, I offered to post a couple of recipes here on the blog–recipes that actually work, that we make and serve.

Gluten-Free Muffins

These are nice for use as a dinner roll, but can also be the base of a sweet muffin with the addition of fruit or nuts. (Think about adding blueberries and almonds, cinnamon and pecan pieces, lemon and poppy seed…)

Preheat over to 350 degrees. Grease 6 spots in a standard muffin tin or use paper muffin cups. (If you add fruit and nuts, the recipe will make more than 6.)

Ingredients:

4 tablespoons butter, softened

1/4 cup sugar

2 eggs

1 cup gluten-free flour mixture*

2 teaspoons baking powder

3/4 cup milk

Method:

1. Put the soft butter and sugar in a stand mixer and beat with paddle until light and fluffy.

2. Add eggs and beat on low speed to mix.

3. In a separate bowl, add all dry ingredients. I used a combination of soy, rice and tapioca flour. Feel free to use what you have on hand or experiment with the taste and color of the muffins using various gluten-free flours.

4. Alternately add dry ingredients and milk to the egg mixture while the mixer is running on the lowest speed. Stop mixing as soon as all ingredients are incorporated.

5. Fill prepared muffin cups to 2/3 full. Bake in preheated oven for 25 minutes.

These muffins will stay fresh for a few days and freeze well if wrapped individually in plastic film.

Tags: gluten-free, muffins

This entry was posted on Monday, February 9th, 2009 at 8:39 pm and is filed under February, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.