Let me be clear. I absolutely believe in gluten. BUT, I honor those around me who believe differently and who are biologically intolerant. I have now several times brought my baked goods to parties where they are not welcome. SO, I have decided to conduct a few trial runs in the world of gluten-free baking. This first project, thanks to Bob’s Red Mill garbanzo bean-based flour, was quite a success. Rinse, repeat.
Gluten-Free Raspberry-Ginger Muffins
Adapted from Bon Apetit Jan 2014
1½ teaspoon baking powder
½ teaspoon kosher salt
1½ cups plus 1 Tbsp. gluten-free all-purpose flour (use the garbanzo-based stuff from Bob’s Red Mill)
1 large egg
1 cup (packed) light brown sugar
½ cup (1 stick) unsalted butter, melted
½ cup whole milk
1 teaspoon finely grated peeled ginger
1½ cups fresh (or frozen, thawed) raspberries
Preheat oven to 350 degrees. Prepare your muffin cups (not a garment). Whisk baking powder, salt, and 1½ cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 Tbsp. flour in a small bowl; gently fold into batter.
Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving. I sprinkled the top with brown sugar, flour, and butter streusel, as seen on the muffins here.
Muffins can be made 1 day ahead. Store airtight at room temperature. Here’s evidence that they are very similar in texture to REAL muffins– not like little sea sponges.