Will you look at these? They’re gluten free. I know!
I’m one of the lucky ones – one who can eat wheat and other gluten-y grains without my innards ganging up on me and holding a mutiny. But because there are so many who can’t, and because I was teaching a class on cooking for kids with allergies to a group of day care cooks, I wanted to tread into the waters of gluten-free baking. I was unsure of myself, and so looked to Shauna as a guide – she has navigated her way through I don’t know how many combinations of flours to produce everything from fluffy pancakes to flaky pastry without gluten, and she’s a brilliant writer besides. She loves food as passionately as anyone I know, not just settling for the gluten-free. I have written her blog address on I don’t know how many scraps of paper and napkins for people who come to me wanting to know what to do for loved ones who have just discovered they can’t have gluten. She even put together an indispensable guide to gluten-free flours.
And to be honest, I eat too much wheat myself. I like the idea that I can make a batch of muffins without using wheat flour if I want to, and then actually want to eat them. As you can see, W was quite enamoured with them too. It’s a great basic recipe to which you could add any type of berry or chopped fruit – peaches, plums, apricots, apples, pears… whatever you like in your muffin.
One Year Ago: Sweetcorn Chowder with Cheesy Tortillas