I shared a few pieces with a fellow celiac girlfriend and her University age son said to her, “Mom you would never know this cake is gluten free.” He loved it. I’ve been going crazy with failed baking attempts, but I now have hope that the *flour* is the problem and not something like my oven/my recipe/my mind. And there are some new ones here on this blog. I have used Nanaste for over a yr. We bake all my recipes withit. Welcome to My Gluten-Free Table. Better-than-bakery chocolate muffins! The sprinkling of sugar adds a little crunchy sweetness to the muffins. You don’t even need to thaw the frozen berries before using! Not sure what went wrong for you, but I vcant live without it. I used the same oven and the same pan both times. Unsuspecting new bakers wouldn’t think about adding extra leavening. But you have a point– in a sense. Just tonight I tried making GF vegan hot dog buns and while they looked lovely in the oven, the insides were dense chewing gum (I baked longer/lower too). I did follow the recipe but used egg replacer. I am not really a baker but my husband would like to try making a gluten free cake from scratch. The following links are affiliate links. It wasn’t until the batters were baking that I started to see a more significant difference. The only difference between the two recipes is that the wheat version uses 1 1/8 teaspoon baking powder instead of the 1 1/2 teaspoons used in the gluten-free version. Thank you SOO much and I’m going to scour your site for some more helpful hints!!! I am happy to hear the Nameste blend worked well for you! I am restricting my sugar consumption and am sticking mainly to recipes that call for very little sugar – so no cakes, cupcakes, etc. This recipe contains butter simply because it’s based on a beloved recipe from the Jordan Marsh department store. ten It does a great job thickening, however. Light and fluffy with terrific volume of berries. But in my opinion, he over did it. I have a couple of cake recipes on my old website- foodphilosohper.com. There’s a joke that muffins are just uniced cupcakes. After several months and repeated emails, they corrected it —- and sent me some flour to test. In fact, they looked pretty puny. But when a company boldly proclaims their flour to be a cup-for-cup substitute for wheat flour, then I test it in a wheat recipe- not a converted recipe- and I compare it to the converted version of same recipe using a flour that is not a cup-for-cup blend. Required fields are marked *, Gluten-Free Baking © 2020 Design by Bellano Web Studio. spray 2 12 cup muffin tins with nonstick spray. You’re very welcome! Hi Koko, It only had a small amount of grittiness. You are an inspiration. Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely. Anna’s Favorite Turtle Brownies Read More The recipe makes light and airy muffins that are loaded with blueberries. Fresh or frozen blueberries work great in this recipe. I have to admit, both recipes are winning rave reviews! And I hope you’re able to get the new book – it has a lot of really good recipes and a lot more science. He and his entire family love the Banana bread recipe on the side of the bag. Copyright © 2020 by Annalise Roberts All rights reserved in all media. Nameste doesn’t say add more leaving. I took a good ol’ Betty Crocker coffee cake recipe today and subbed out the cup of wheat flour for the gram equivalent of Namaste (which was considerably less than I would have used “cup for cup”). Do you know what stores typically carry it? In fact, it rose during the rising but then tightened and basically collapsed during baking; the baked loaf wasn’t higher than the wet dough was to start with. I’d say that since you were using their mix (which should work), the Egg Replacer might be the culprit. But it didn’t really make much of difference. For example, in my area, it’s only sold in a couple of stores. And the other day. No more tests and trials for me! I had trouble withBibs RedMill new one to one. In fact, I like to give the top of the pan a light spray of cooking oil. I also failed on simple, basic cookies and on a simple bread. Perhaps that was the problem. They wanted to compare their gluten-free blend to King Arthur’s and Bob’s Red Mill’s. I often pass around two cups with those same two brown rice flours mixed up into my flour mix to show the class that potato and tapioca starch doesn’t actually cover up the grit, if it’s there. Made a super simple vanilla cake last night that ended up looking like gooey undoneness inside when I took it out of the oven! Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners. Mix until a thick batter forms. https://recipes.namastefoods.com/recipes/cinnamon-sugar-muffins I use the exact same recipe whenever I test new flour – I make my vanilla cupcakes from Gluten-Free Baking Classics. I knew there were people out there who were able to use it! This recipe has not been tested with other flour blends. So you are using the 1 1/2 teaspoons of leavener for the recipe with Authentic Foods flour, and 3/8 teaspoons less than that with the test flour (in this case Namaste). And why did Nameste use arrowroot powder if they were already using brown sweet rice flour. Just as I did in the “Cup 4 Cup Test” here on this blog in February 2012, I used the original wheat version of my vanilla cupcake recipe (which I had used for more than a decade before being diagnosed with celiac) with the Nameste blend. I’d like to try it. Stop the mixer and add the milk and … You might remember that in the Cup 4 Cup test, there was already a huge difference between the two flour blends right in the mixing bowl; the Cup 4 Cup was gooey and glue-like because it had a huge amount of xanthan gum in it. Beat on medium-low speed until thick. display: none !important; I took them out after 35 mins, box said cook only 20 mins. That last loaf also ended up in the garbage. Whether you make this recipe with gluten free flour or all-purpose flour, the ingredient you do not want to skip is the almond flour. It certainly did here. They were e. Today some excellent and easy-to-find blends on the market. So thank you for your recipes, because everything else I’ve found is just gritty, nasty, trash. You want your egg to weigh 50 grams each out of the shell. 1/2 teaspoon salt Therefore, I’m not sure if the blueberry muffins will work with other flour blends. Recipes. Hi Heather! These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch. (I also tried it my pizza crust recipe two ways and a muffin recipe. But I beg to differ about your contention that potato starch doesn’t work with yeast. Hi, They turned baked goods into bricks. I like to mix my own. Namaste Foods is a women-owned and family operated maker of really good food – because good food is important. Do you like to line your muffin pan with paper liners or not? I thought to myself – if the flour won’t work really well for a light and tender cake, perhaps it’ll work better for cookies. Didn't realize these are totally unsweetened, but still liked the texture and taste. Love your books. Hey there, Annalise! And I want to try baking with them. My dog-eared copy of Gluten Free Baking Classics has been my go-to book since we figured several years ago that my husband’s GI issues were completely due to gluten and I’ve just purchased the updated edition for my son who has also developed a severe sensitivity. I knew there musts be a lot of people who liked it when Costco started selling it. Pastries made with fat-free milk will dry out faster than those made with whole milk.). Interestingly, one of them was my angel food cake recipe from Gluten-Free Baking Classics, word for word, but without my name on it. Thank you for confirming what I had already been finding with the Namaste (not so) Perfect Flour Blend. I now feel even more confident about using my cupcake test because America’s Test Kitchen’s copied it exactly (down to the pictures of cut-in-half cupcakes) in their The How Can It Be Gluten-Free Cookbook — which came out in March 2014 (on page 14). So how did the Nameste cupcakes taste? When the test is for two flours that are advertised the same way (like plain brown rice flour), I test one way (I can use the same converted recipe). Add the milk. Any problems show up right away because there is nothing to hide behind (it is not a “sophisticated” recipe). These gluten-free blueberry muffins are so easy to make! The original wheat version of the recipe was very simple and basic (not “sophisticated”): flour, sugar, butter, vanilla and tiny bit of salt. If you make the recipe again, you might want to consider trying that one little adjustment. And yes, the measuring technique could make a positive difference. Any problems show up right away because there is nothing to hide behind (it is not a “sophisticated” recipe). 1 Stayed fresh for several days. Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes. It should should be added in small quantities, when needed, to achieve certain textural qualities. Then add the eggs, one at a time, and mix, again, until just combined. FYI FUN FACT! 1 tablespoon vanilla extract That Orange Chiffon cake is really a wonderful choice – I like it, too. Hi Ashlee, I’m glad you’re still testing and reporting on the new products that keep coming out. They actually tasted fine. However, I did learn something from your reader comments today, and tried it. Anyway, my sister used her bag by mixing wit almond flour and making pancakes and waffles with it (and you can keep it in the frig or the freezer until you use it up by the way). Recipe makes about 40-48 mini-muffins. For the record, I have not used either flour blend. View Recipe. (If you want a muffin recipe without refined sugar, try my paleo apple muffins.They’re amazing. Since I’m a bit of a lazy baker, I always line my pan. pancakes: also, rubbery. Hi, I do buy Authentic Foods flours because of the fine grind – the perform better than other brands in my experience (and being GF for 14 years, and a lifelong avid cook, that’s a lot). When I can I will get your latest cookbook. Just baked him and there’s no way there’ll be any left by the end if the day in this family of four! I use it if I’m in a hurry or need a bit of thickening in a recipe. It has no potato, corn, dairy, which for some people, is an added benefit. My test above used a simple wheat cupcake recipe that I had successfully used for decades. Hi Annalise, Just wanted to say the decision to make the Orange Chiffon cake was a great choice. If you’re baking with eggs from the farmers’ market or your own chickens, always weigh them before baking since they tend to vary in size. Thank you for all your support and your very careful testing over the years (you are mentioned in the front of my book, you know)! For me, it seems to work better in some kinds of recipes (heavier baked goods), and not so well in others. Andes Mint Chocolate Cake Read More. To achieve a muffin with a hearty texture, don’t overmix the butter and sugar. Replace the butter 1:1 with a dairy-free alternative like Earth Balance for baking. Double Chocolate Cream Cheese Brownie Bites Read More. No need to whip anything until fluffy with this recipe. But right now, I don’t think it works the way it is promoted and advertised- as a “perfect” cup for cup replacement for wheat flour. cookies: peculiar texture and crumbly “I’m not sure I understand why Nameste used sweet brown rice flour, which is the whole grain equivalent of sweet rice flour, as a main ingredient ..”. The little extra tidbits and information makes for a good read. A large ice cream/muffin scoop makes this job easy. I wasn’t sure exactly what this meant, but I decided continue with my testing anyway. Pingback: Pamela’s All Purpose Gluten-Free Artisan Blend Gets the Cupcake Test | My Gluten Free Table. When you mix this batter, combine the room temperature butter and sugar and mix on medium-low speed until just combined. I bought a bag of this at Costco and it tasted horrible. You had to pull them apart more purposefully -although they weren’t rubber-like. Or reduce the liquid. (I do not have a financial agreement with Authentic Foods- they just make a really great flour.) In a small bowl or 2 cup measuring cup, beat egg with a fork. Combine dry ingredients in a mixing bowl (flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt). Also going to look for online ordering of the Authentic Foods. When serving warm, slice open … Sweet rice flour, whether brown or white, is typically added in small amounts to gluten-free baked goods to provide a bit of tenderness. I also pass around two paper cups filled with plain brown rice flour for the class to feel: one has Authentic Foods (it is powdery like wheat flour) and the other has Bob’s (which has a slightly gritty feel). The cupcake made with the Bob’s Red Mill has a slightly tighter texture and is slightly smaller than the Authentic Foods one. I make so many great recipes of yours. The only things I find Namaste is reliable for are naan, tortillas (really good, actually! in a large bowl combine the canned pumpkin and spice cake. I love your new book, but haven’t had time yet to bake a lot of the new things I want to try. I’m happy to hear you are enjoying my work. (takes deep breath) For the first time, I’ve started testing recipes using… a gluten-free flour blend. It doesn’t rise as well, contracts more after baking and is slightly gritty (but far less gritty cupcakes made with other brands). Become a Namaste Insider! https://recipes.namastefoods.com/recipes/blueberry-lemon-muffins There’s a difference. I used it recently for some oatmeal cookies and they came out pretty good. I threw it away. The cupcakes made with the Nameste flour didn’t rise nearly as high in the pan, and then as the cooled, they contracted more than I expected. Still did not appear done. Lots of folks ask what type of milk they should use for baking. hi! Keep up the good work! I do it because they advertise their product as a cup for cup replacement for wheat flour in wheat recipes. If you are on a dairy-free diet, this recipe easily adapts. Your email address will not be published. Have been using Egg R. for years in pancakes etc w no problem. And as I mentioned, I did, in fact, repeat the test out of curiosity and added another 1/2 teaspoon of baking soda (and 1/8 teaspoon more than the 3/8 you discuss); it didn’t make any difference. I will probably keep Namaste around just for the cookie power since is so easy. The ratio of butter to flour did not work as well with the Nameste flour as it did the very fine Authentic Foods (the cookies made with the Nameste melted a bit), and you could feel the grit on your tongue when you ate the cookies. My baked goods turn out scrumptious and those who are revolted by the concept of GF flour confess afterwards some items are even better. Stir 1/2 cup chopped walnuts into the batter before adding the blueberries. Make a well in the center. Once that is done, they could reduce the arrowroot a bit until they came up with a flour that is really a cup for cup replacement for wheat flour. Thank you for taking the time to write this post and answer all the comments on here. I will try one of the alternative recipes on the Namaste website next, as this mix can be used for donuts, hush puppies and pie dough. As you might guess, the muffins made with whole milk will taste richer and stale less quickly than those made with fat-free milk. It’s simple, basic and it doesn’t have a lot of ingredients. Thank you for your very kind words about my recipes. The cake doesn’t really need so much. I can’t even remember everything she baked, but I know there was a banana-berry bread, which came out very well, pecan sandies, which were fantastic, and some M&M cookies, which I think were fine, but I can’t remember because I only ate one (just not a big fan of M&M cookies). Easy, delicious and healthy Mini-blueberry muffins (namaste mix) - 30svg per batch recipe from SparkRecipes. Even then the result is more moist than I’d like. 1 cup whole milk. I have tested every all-purpose gluten-free flour blend on the market and all the rice flours available in the New York metro area. Once the butter, sugar, and eggs are added, go ahead and add the dry ingredients. (If you don’t live in an area where they are grown, check the freezer section. It certainly does- and gluten free bakers have been using it for decades in yeast based products (including most many national brands sold in the store). I still learned something new. Authentic Foods has the finely ground brown rice I use in my blend, and it has GF Classic Blend -which is my mix already made up in a bag. hi! Even Bob’s Red Mill brown rice flour makes a nicer looking cupcake when used in my Brown Rice Flour Mix, and it tastes just as good, if not better than the Nameste blend.  =  Pour batter into muffin cups and bake for about 25 minutes or until toothpick inserted in center of muffin comes out clean. I 1 1/2’ed the recipe, in this case I should have put in 3 cups of berries but I only did 2 cups and that was enough. It will give you a taste of life in and around my kitchen. I pass out samples o… Unless otherwise directed, just use whichever type of milk you have on hand. If you are one of them, and you are reading this, please write me! With regard to Namaste, I mostly agree with you, however, I do think that the chocolate chip cookies are excellent and I have tweaked their oatmeal cookie recipe a bit using pecans and cranberries which turns out great as well. Lucky for me, the Authentic Foods flour is so good and has such a fine grind, that a I often don’t have to change a lot. I have tested every all-purpose gluten-free flour blend on the market and all the rice flours available in the New York metro area. If the bag does smell rancid (or tastes rancid) you should take it bake and get a refund! 1 and 1/2 cups granulated sugar So glad to run across this! You can, but your baked goods will be damper than they would be otherwise. For this recipe, replace the eggs with 2 tablespoons ground flaxmeal and 6 tablespoons warm water. It was like some type of horrible culinary magic. I have news. Muffin Pan I really believe it is the flours in their blend that caused the wet, dense version of my cupcake, and that no amount of baking powder will make it the way it is supposed to be. Best gf bread. Top each muffin with about 1 teaspoon of granulated sugar. Took me 2 years of throwing out other GF flours to find this one. Almond flour, which is made simply of ground almonds, has a … I ended up with a huge sack of the stuff sitting in my pantry and I was determined to take it for a test run. But I find its better to convert the cups into grams and weigh out the namaste flour on a scale instead of using volumetric cups. What we want to achieve with this blueberry muffin recipe is a pleasant denseness, not a heavy, dry muffin. I’m glad to have read this so as not to have wasted that many ingredients. And to the best of my knowledge, the flour in both bags is the same. Here are 10 recipes for cakes, breads, and more that really work at high altitude. Once the muffins are baked, allow them to cool in the pan for about five minutes and then transfer to a wire rack to cool completely. Mini Vanilla Lemon Huckleberry Bundt Cakes Read More. I made these muffins and they were amazing. I’m so glad you are enjoying the new book! Your email address will not be published. You don’t want the muffins to stick to the pan. 2 and 3/4 cups flour I love baking muffins with them because the small size means more berries in the muffin! Ingredients: sweet brown rice, evaporated cane juice, brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, xanthan gum, salt and ground vanilla bean. (Because no gluten free flour can mimmick wheat flour exactly in every possible recipe, some more sophisticated recipes may yield less than perfect results.)……..”. Now you can make grandma’s famous banana cake gluten free and no one will know!! And yes, I know some gluten-free bakers say you can also replace tapioca starch with arrowroot. If you have a microwave with a reliable thaw function, you can thaw in the microwave. My equivalent of the “cupcake test” is the “one pancake test” — if I can’t even make a decent tasting and performing pancake out of it — the simplest test on God’s Green Earth — then I just throw it away! I also usually recommend buying more than one bag so you can spread the shipping cost across several products. Since I don’t bake with sugar replacements, such as Splenda, I can’t tell you whether they’d work with the recipe or not. You see, I really didn’t want to give up on this flour.) Or you can tap the top of the muffin. These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. I know this post has seen some years, but I’ll throw in my $.02! Holy COWS this is not even CLOSE to a one for one replacement!! A good muffin should be denser and less sweet than a cupcake. Thank you for writing me. I do like the Bob’s Red Mill xanthan gum best, if you have to xanthan gum. Stop the mixer and add the milk and vanilla extract. We couldn’t even eat it. Gluten-Free Baking Classics – The Heirloom Collection, Gluten-Free Baking Classics for the Bread Machine, Frequently Asked Questions About The Flour Mixes, Frequently Asked Questions About Bread Machines, Gluten-Free Soup, Chowder & Chili Recipes, Gluten-Free Fruit, Vegetable & Salad Recipes, “Cup 4 Cup Test” here on this blog in February 2012, Psyllium husks powder test here on this blog, Gluten-Free Oyster Sauce and Chicken Stir-Fry, Pamela’s All Purpose Gluten-Free Artisan Blend Gets the Cupcake Test | My Gluten Free Table, Barefoot Contessa’s Blondies made Gluten-Free, Gluten-Free Cherry Torte for Summer Dining. We are a women-owned, family run business that has been churning out superb gluten free and allergen free food since the year 2000. Or add extra starch to the recipe. Measure right from frozen and you’re good to go! The sorghum flour didn’t even stand out as much as it might have because there was relatively less of it than there was of the sweet brown rice flour and the two starches (sorghum was the last ingredient other than the xanthan gum). This recipe works with everything from fat-free to whole milk. Your email address will not be published. This particular test is only to compare a so-called “cup-for-cup” gluten-free flour blend in the original wheat version of my vanilla cupcake recipe (because it is advertised, promoted, and sold as a cup-for-cup flour) to the same recipe converted to use blend that has been my so-called standard for the last 12 years or so. Don’t try it, they puff up way too much and don’t cook all the way through. And it seems to depend on where you live. Allow to stand for about five minutes. Here is where that little bit of grit made a difference. The only change I had made to my gluten-free version was to add xanthan gum. And I haven’t forgotten your Texas Sheet Cake- fear not! If the Authentic Foods flour needs extra leavening, it is also not a one-for-one replacement. Their recipe contained an extra 1/2 cup of starch in a total of 4 cups of flour. If you don’t want the added sugar, feel free to skip this step. I loved the texture and taste of this cake. In my opinion, when they adapted my recipe on their website, they should have left out the xanthan gum from my original recipe. ; For dairy-free muffins, use almond milk in place of the milk and solid coconut oil in place of the butter in the crumb topping. Just as you said above, it IS the whole grain equivalent of sweet rice flour, which in my experience, shouldn’t really be used as the main component of any gluten-free flour blend. The mix contains sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour, xanthan gum. We make 3 loaves of bread a week in our bread machine, which is xa Namaste recipe. Thank you for allowing me to better explain what I am trying to achieve with these tests. This air helps to leaven a batter during baking. I have a selection of Red Mills in my pantry, but they’ve always daunted me, so I just sort of avoided them, but with all the pastries I’ve been throwing away lately, maybe it’s time to give them a shot! Regardless, thanks for your post and all the comments. Whisk together the flour blend with the baking powder and salt in a small bowl. I take it you care a lot more about taste than health? But even more important, if people were using it in my recipes, beat egg with liquid! D say that since you were testing their claim of “ cup for cup blend the... Achieve a muffin with a healthy slant from SparkRecipes.com for taking the time to this... Starch, arrowroot powder if they were e. Today some excellent and easy-to-find blends on the counter in ingredients... 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