Monday, 23 November 2009

Great food that just happens (by cunning design) to have no gluten in it.

Today is my birthday. As special treat I let myself test a recipe before I did anything else on my very long ToDo list.

I need something to eat with soup or salad, so thought a cheese muffin with a crunch topping, that could be kept in the freezer until needed, would be good.

Cheese Muffins 
Makes about 9 large muffins.


Flours – I used this mix to give colour, flavour, cohesion and moistness

1/2 cup polenta

1/2 cup urid lentil flour

1/4 cup almond flour

1/4 cup tapioca flour

3 teaspoons baking powder

1/4 cup oil

2 eggs, slightly beaten

about 3/4 cup milk – to give sloppy batter

1 cup grated Parmesan (using microplane grater so very fluffy – do to taste)

1/8 tsp mustard powder

1/8 tsp hot paprika use more if you want to notice the flavour


1/4 cup pumpkin seed

1/4 cup grated Parmesan


Sift together dry ingredients including cheese. Mix in egg and oil and add milk until you get sloppy batter. Don’t worry about the usual ‘be careful not to over-mix stuff’. This doesn't matter if you have flours with no gluten in.

Spoon batter into paper-lined muffin cups, filling each about 2/3 full. Sprinkle with seed and cheese topping. Bake in 180° C. oven (170 for fan) for 20 minutes or until golden brown. Eat fresh or freeze.

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