Gluten Free Pesto and Parmesan Muffins

by grainnep

I’m still experimenting with flour mixes looking for success in the gluten free stakes. I’ve mentioned before that I’ve thrown a few hockey pucks in the bin since I started and that hasn’t changed…still trying though!. I’m amazed at the amount of recipes out there with a picture of the ‘result’ which does not match the ingredients at all… A lovely light risen cake with delicate crumb and the only ingredient is rice flour..don’t think so!. These work thought, the amount of eggs and liquid mean they stay pretty light. The milk powder adds texture, though I have left it out on occasion and only noticed a slight difference. These make a great lunch accompaniment, a plate of delicious meats and some good olive oil and you are good to go. Pop some into the much box for the next day,even better a decent lunch at the desk instead of over paying for a poor excuse of a sandwich…And much better nutrition too. I used tomato pesto, but regular will be lovely too, I’m thinking even tapenade and feta would make a lovely combination. Just sub out the Parmesan for feta and the tapenade instead of the pesto. Which ever you try, let me know if you have discovered any secrets to gluten free baking.

Makes about 15. Oven at 180C.
7oz Polenta
3 1/2 oz Rice flour
2oz Dried milk powder
2 tsp Xanthan gum
1/2 tsp Salt
2 tsp Sugar
7gr pack dried instant Yeast
3 Eggs
3/4 pint tepid Water
1 tbsp chopped fresh Herbs or 1 tsp of your choice dried (I used herbs de Provence)
2 tbsp Pesto smoked tomato
2 oz Parmesan and a little over for sprinkling on top

Lightly oil the muffin tin
Sift the flours, milk powder and salt in a bowl and stir well to combine.
Add the yeast sugar and xanthan gum.
Lightly whisk the eggs, add the water and herbs and stir to combine.
Make a well in the dry ingredients and add the egg mix and combine until smooth.
Beat for about 5 minutes, stir in the Parmesan and pesto.
Spoon into the muffin tins and cover with a damp clean towel. Leave in a warm place until they have risen to the top
of the muffin tins.
Bake in the oven for about 18 minutes – check after 15. They are done when they are golden brown and sound hollow when tapped on the underneath.
Remove to a wire rack to cool.. they are delicious when still warm!.