The more I read about gluten, the less I want to include it in my diet. And honestly, I love bread, so didn’t think I could possibly manage without it. But, one week in, so far, so good. I did decide we could do with a bit of a treat this weekend though and went looking for muffins I could make with either oat or rice flour. My routine, when looking for a recipe, is to find a few, combine them, change them up a bit and come up with something that works for me. So, here you have Joss’ Oat Flour Blueberry Mini Loafs.
This delightful pan has room for 8 loaves and the recipe was enough for 7 so I’m thinking this would make 8 muffins. I pretty much cook / bake by the seat of my pants rather than science so you’ll have to experiment for yourself!
Okay, here we go:
Dry ingredients:
1 1/2 cup Oat flour (I’m sure you can use regular flour, rice flour, whole wheat flour too)
1 tsp baking powder OR 2 tsp baking soda
3/4 tsp sea salt (regular salt likely works as well)
1/2 cup crushed walnuts (which are entirely up to you and can be omitted completely) Next time, I’m trying pecans instead but walnuts were what I had on hand.
Wet ingredients:
1/2 cup of coconut milk with 1 tbsp vinegar (I used white wine vinegar but white vinegar will work fine. As will regular milk. OR you can use 1/2 cup of buttermilk without the vinegar.)
1 1/2 tbsp olive oil (and no you can’t use canola or vegetable oil EVER. That stuff is evil.)
1 cup frozen or fresh blueberries. If using frozen, rinse them under water first.
3 tbsp raw honey (pasteurized honey will work too but always buy raw)
2 eggs, beaten slightly
Combine dry ingredients in one bowl, wet ingredients in another and then add the liquid batch to the dry batch and stir gently together. Fill greased muffin tins or mini loaf tins, bake 15 minutes at 425F
Now that you’ve read through this, you can see why I don’t write cookbooks. My recipes tend to turn into mini stories!
I gotta tell ya, these were very yummy, still warm from the oven with a cup of tea!
Mar 15, 2013 @ 12:09:17
The way you search and combine/use recipes is exactly the process I go through, too. Your berry loaves look terrific!
Jan 30, 2013 @ 17:22:05
Joss, the aroma of your baking wafted through my laptop!… as I was compelled to visit.. and the first post I clicked upon happened to be here as I wade down my email listings
I can see I will be back to follow up this Yummy recipe… thank you for sharing… Blue-berries I love .. and I shall be trying this out for myself…
Thank you
Hugs Sue
Jan 30, 2013 @ 20:49:21
Blueberries are just so delightful!
Jan 29, 2013 @ 21:27:46
How shall I say this? I would be delighted to eat these at your house!
But baking anything so intricate is way beyond my skills, or ambitions.
(shame on me)
Jan 29, 2013 @ 22:07:50
no shame allowed. I would be honoured to share these with you if you were at my house!
Jan 29, 2013 @ 12:50:41
They look delicious!! Thanks for sharing the recipe and story!
Jan 28, 2013 @ 15:24:39
Ok now what do I make for my daughters birthday cake. She’s a lactose intolerant vegetarian and she’s bringing a friend that’s a Vegan. I thought apple crisp my standby, but it has butter. Margarine seems so wrong with apples and brown sugar. Maybe Blue berry muffins no wait there’s milk. Heck I’m going to the store and buy rice cakes
Jan 28, 2013 @ 16:33:00
heh heh, you are too funny. How about this though: http://www.veganbaking.net/cakes/789-raw-chocolate-hazelnut-cheesecake
p.s. there is no dairy in coconut milk. Or you could make your own almond milk which is almonds and water! You didn’t really think I was going to let you get away with buying rice cakes, did you?
Jan 31, 2013 @ 15:55:14
Okay, I ended up buying an organic apple pie it was gobbled down and looked really pretty with candles
Jan 31, 2013 @ 22:03:47
and sounds like it was much appreciated! Good goin’
Jan 28, 2013 @ 13:04:25
Mmmmm . . . those look pretty tasty.
Jan 28, 2013 @ 12:55:38
Yum, this sounds delicious. My husband has celiac disease and can’t eat any gluten at all. That would mean that the oat flour would need to be made from gluten-free oats, which is all about the processing of the oats. Regular oats are often contaminated. The worst part about gluten for those of us who don’t have celiac or moderate to severe gluten intolerance is that it’s not what it was 100 years ago. We’ve ruined our wheat, just as we are ruining so many other foods. “They” don’t want the truth to come out or there would be a panic.
Jan 28, 2013 @ 16:33:58
It is pretty scary what we’ve done to our food supply. Could you make these with brown rice flour though?
Jan 28, 2013 @ 17:36:24
Yes, definitely! I also like some of the gf flour mixes because they act most like wheat flour in baking.
Jan 28, 2013 @ 17:03:52
Hi Lucewriter, By “ruining our wheat”, do you think that recent genetic tinkering might has any connection to celiac, gluten sensitivities, etc. ?
Jan 28, 2013 @ 17:35:37
@Deb, I’ve read that today’s wheat has many times more gluten in it than it did 100 years ago. And over time (longer than that) it’s increased very much, also. So it’s not a new phenomenon, but a gradually change. However, in the past 100 years the change has happened much more quickly. Now are consuming too much gluten, not just because it’s been added to so many processed foods for binding, but because our wheat itself has too much gluten in it. I believe that eventually most of us will be gluten intolerant. It would take dramatic and expensive changes in farming to reverse this trend.
Jan 28, 2013 @ 19:56:40
I believe you’re right, and, what we’re doing right this second – discussing what a wide-spread, incredibly serious problem this is – can only help ensure public opinion is focussed and brought to bear on the “powers-that-be”… Knowledge is strength.
Jan 28, 2013 @ 20:11:29
True words!
Jan 28, 2013 @ 17:52:35
Gack! *has* should be “have”…
Jan 28, 2013 @ 12:36:57
FANTASTIC news that your Honey’s swollen limbs are coming back to normal!
Oh and Joss? I LOVE your storybook recipe style: )
Jan 28, 2013 @ 16:36:24
oh thanks for that Deb. I was actually thinking, last night, it would be fun to create a book of “story recipes” because, seriously, no one cooks without a smile, right?
Jan 28, 2013 @ 17:55:16
Jan 28, 2013 @ 12:23:43
These sound (and look) marvellous! Love all the options you offer and gluten-free is da bomb… BUT, to pasteurised honey I say “No! Nay!! Never!!!”
The only reason honey would require pasteurisation, is if frames with (too much) uncapped, or “wet” honey were harvested – a definite “no-no” in the beekeeping world – because the bees cap each cell of honeycomb once moisture has been reduced to acceptable levels, that honey will keep indefinitely so long as the seal is intact. (Did you know they found honey in King Tut’s tomb that was still perfectly preserved – or that the ancient Americans used honey to help heal surgical wounds?) You see, honey is hydrotropic (attractive to water) so it literally sucks the life (moisture) out of germs and viruses: )
“Raw” or “Natural” honey is only slightly heated – just enough to keep things moving – but not enough to harm any of the wonderful components like pollen, vitamins, minerals, amino acids…
Wikipedia has a massive article here: (http://en.wikipedia.org/wiki/Honey
Honey truly is Nature’s wonder food (and you thought you had a hard time with story-telling?) SO sorry!
Jan 28, 2013 @ 12:28:46
Correction: “raw” honey is most likely not heated at all.
Jan 28, 2013 @ 12:50:40
Honey IS hydrophyllic (attractive to water) and hygroscopic (absorbs moisture right out of the air) but NOT, as I mistakenly said, hydro tropic which means attracted to, or grows toward water (but that’s what I get for using big words, eh?; )
Jan 28, 2013 @ 16:35:30
Raw honey is the best. Local raw honey even better. Great info you posted and yes, I did know they found honey from thousands of years ago. Of course, my daughter still says it’s bee poop! LOL
Jan 28, 2013 @ 17:56:29
LOL, not bee poop, bee puke!!
Jan 28, 2013 @ 17:59:47
LMAO, no not bee poop, bee puke…
trust me, you would NEVER get the two confused!!
Jan 28, 2013 @ 03:12:39
I want the pan and unswollen legs–gonna give it a whirl.
Jan 28, 2013 @ 16:37:18
We’re pretty thrilled to have found a solution for him!
Jan 27, 2013 @ 22:10:07
every now and then i cut flour and sugar out of my diet for about a month or so and i always feel lighter and faster.. i should do it again soon.. morning jess
Jan 28, 2013 @ 16:37:50
gluten and sugar, two things to avoid if at all possible!
Jan 27, 2013 @ 21:50:12
These sound fantastic, Joss!
Jan 27, 2013 @ 22:44:46
It was a nice treat for us especially because I so rarely bake!,
Jan 27, 2013 @ 20:51:59
These look great. I’ve been GF for almost 5 years . you’re lucky you have a choice most of the time because it’s a hard lifestyle. I haven’t been in a restaurant since the beginning!
Why food ind. is insisting on poisoning us and our food supply with this crap is something i will never understand. and calling half what is called GF in the US is far from it. We need to adopt stricter standards as they have in Europe. We allow 20ppm gluten in food right now! Europe-11ppm. Almost half as much??
well, as you can see, a big deal to me as my grandson and son and daughter are now all ill from NOT being GF when they should have and then eating foods with too high gluten content and round and round. makes me sick thinking about it.
good luck on your baking. believe it or not, i use 7 flours/starches in my baking mix … i’ve found teff and sorghum(authentic foods)flour to be very versatile but haven’t used it exclusively yet…rather expensive as well. xox
Jan 27, 2013 @ 21:37:06
One amazing thing to me is that my husband’s chronically swollen legs are finally going down, after 7 days gluten free. Doctors have pretty much shrugged their shoulders about this situation – a side effect of medication. I was determined we would find a solution and, after making many changes to our nutrition, this seems to be what is working! I’m just thrilled for him.
The other thing that concerns me is all the crap that is in foods labeled “gluten free”. I’m “this close” to never again buying something that comes in a box or package!
Jan 27, 2013 @ 22:11:48
That would be the best choice .. processed free (nothing in a box) is how I live and it is grand.. c
Jan 28, 2013 @ 01:53:44
heehee, yes, that sounds like us…hard but healthy! good for you with your husband’s problems! xx
Jan 28, 2013 @ 08:46:32
I’m with you Joss, on not buying anything that comes in a box or a package! Every time I do, I regret it. Pretty much all the foods I eat I have one or two ingredients and are in their most natural form. I always make my own nut milk, but recently got a bit lazy and bought some commercial almond milk, and paid for it with headaches and sinus trouble.
Jan 27, 2013 @ 20:36:48
Sounds good.
Jan 27, 2013 @ 19:20:50
They look mouth-watering! I’ve never baked muffins, but I really love them so perhaps I’ll try some time …soon
Jan 27, 2013 @ 19:37:13
Muffins are a mainstay in my house. We all have our favorite kind, and no one likes the other person’s kind. So I bake a lot of muffins!
Jan 27, 2013 @ 21:30:23
Muffins are probably one of the easiest thing to bake, Rebekah. Have fun, go for it.
Jan 27, 2013 @ 16:23:16
They look even better every time I see them! I do the same thing with recipes….look up many, and combine them to make it work for me.
I made blueberry muffins for me today. And double chocolate berry muffins for my husband.
Jan 27, 2013 @ 16:36:12
It’s a fun and creative way to cook! Next time I’m trying these with raspberries and pecans