Colombe Jacobsen bakes gluten-free blueberry muffins bursting with flavor.
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Female: Hi – here and I’m here with my friend Eric McKenna and we’re getting ready to do some gluten free baking. Let’s get started on those delicious blueberry muffins. Erin: Okay, they’re made with completely gluten free ingredients and when we make them at the bakery, they usually sell out while they’re still hot. Female: I can see why. Erin: So this is a mix of gluten free flour, it’s potato starch, arrowroot, garbanzo – flour and this is a great easy to use flour mix. It is a perfect blend that’s going to give you a really nice crumb in your muffin. This is your baking powder, two teaspoons of that. Go ahead and start whisking and then we put in the baking soda, these are going to help make the muffins fluffy, it’s your livener. Then we’re going to do our kosher salt. Every sweet muffin needs a little bit of salt to even out the sweetness and then we’re doing xanthan gum. Female: So what does xanthan gum do for the muffin? Erin: It’s going to add a lot of texture and elasticity that you wouldn’t get otherwise without having gluten in your bread and we’re going to put in cinnamon to make it a little bit spicy, good job. Female: Thank you, are we ready to add the wet ingredients yet? Erin: Yes, why don’t you add the wets and I’ll continue. This is canola oil. So I’m going to start whisking it up and grab the agave nectar. Female: Let’s talk about the agave nectar. Erin: It is a natural sweetener from a cactus and it doesn’t affect your blood sugar the way that regular sugar does. I love using it in my cooking, it’s so delicious. Next, grab the rice milk and pour that in and then the vanilla. So just keep stirring until all of the parts are incorporated. So grab the blueberries and these are fresh blueberries but you can use frozen. Just pull them in, you don’t have to stir it too much after that. Let’s grab the pan. I like to do a third cup per muffin, you can make them bigger if you want but I get some nice size. Female: So I’ve noticed that there’s no dairy in this recipe. Erin: That’s a very astute observation. A lot of people have sensitivities to dairy and soy so I think a really good alternative to regular milk is rice milk. Across the board, it’s usually pretty safe unless you have a rice allergy but most often the big culprits are soy and dairy. Female: So we’re all set, our oven’s preheated at 325. Erin: So we’re going to put it in the oven middle shelf, bake for about 15 minutes and then rotate it and they should be done baking about 22 minutes. Female: These look fantastic. There’s nothing better than the smell of fresh baked muffin. Let’s try one. They looks so wonderfully fluffy and I love the muffin top, that’s the best part. This is amazing, I’m so used to the dense vegan gluten free baked goods that I find in other places and this is- Erin: It’s really light right? The garbanzo – bean flour is such a great flour mix and that’s what makes it so light and fluffy. Female: You don’t taste it at all. It doesn’t taste like beans obviously. You would never know. This is such a score whether it gluten free or not. Erin: Thank you. Female: And don’t forget, the recipes are on the website. Enjoy.
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