I love to bake and I’m quite ok at it, turning out nice pastry or cakes as the occasion demands it. This gluten free business is a whole different ball game though. I’ve been experimenting a bit lately with all the different flour mixes available and with mixed results I have to say… I have thrown a few bullets in the bin in recent weeks and discovered it helps to have a sense of humour when your daughter asks ‘What is that?’.

Quite simply you can’t just substitute the wheat flour in your favourite recipe with a gluten free flour. The raising process for one is not the same and the amounts of baking powder and baking soda need to be increased. That in itself can be problematic as you don’t want a green bun from too much baking soda… I’ve been there!.

You also need to choose your recipes wisely. Recipes with lots of liquid, pureed fruit, yoghurt etc will translate well but Mary Berry’s ultimate Cake recipes are not yet a runner for me anyhow.

While for this recipe I have used a Dove white flour mix (perfectly good) my next intention is to develop a flour mix which I like. I have the brown rice flour, buckwheat flour, quinoa flour, tapioca flour, xanthan gum and am just waiting for Jowar flour to arrive so that I can experiment and see if I can come up with a few flour mixes suitable for different baking types from more refined through to a nice nutty brown bread.  Unless you are really interested in baking I would suggest taking an easier route and buying the prepackaged Dove’s formula.

I hope you enjoy this sweet muffin recipe – let me know what you think…
This makes 16 -18 buns or 12 bigger muffins

Blueberry Muffins with an Oat Shortie Topping
8 oz gluten free rolled oats
8 Fl oz rice or almond milk or water or even yoghurt
2 oz butter
4 oz golden brown sugar
2 tsp vanilla extract (Use good quality and check for additives)
2 tbsp raw agave nectar (available in health stores) or honey
8 oz Doves gluten and wheat free white flour blend (Available at all health food stores)
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp gound cinnamon or mixed spice
1 pack of blueberries (about 6 oz)
2 eggs beaten
Oat topping
2 tbsp oats
1 tbsp sugar
1 oz butter
Pinch cinnamon or mixed spice

Soak the oats in the milk or water for 20 minutes.
Beat the butter sugar vanilla and nectar or honey together till light and fluffy
Sieve the dry ingredients together (flour, salt, soda, baking powder, cinnamon)
Stir the soaked oats into the butter sugar mix and combine well
Mix into the dry ingredients and combine well
Beat the 2 eggs and stir into the mix to form a thick batter
Add the blueberries
Place paper cases into muffin tins
Fill cases with mixture 2/3s up
For oat topping rub the butter sugar spice and oats together and sprinkle over the uncooked mixture
Bake at 180C for 15-20 minutes for bun size or 25 for larger
If you use frozen blueberries you will probable need 5 more minutes
Take out of the muffin tins and leave to cool in their paper cases so they don’t go soggy and enjoy while still warm or later if you can wait!