For all of you that live gluten-free, you know the pain of really really missing something from before. And it isn’t like all things gluten-free are created equal. Sometimes it sucks; it’s too dry, too crumbly, too dense, not the right flavor… the list goes on and on about what can go wrong with gluten-free cooking, baking, or (especially) store bought items. Which has led L&M to give up on most store bought gluten free bakery items. One thing M has really missed is blueberry muffins. Add in our love for waffles, and the answer is clear. These taste exactly like non-gluten-free blueberry muffins. Just call us the Muffin Women.
- 1/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca starch/flour
- 2 tablespoons almond flour
- 1/4 cup organic cane sugar
- 1 tablespoon organic dark brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher or sea salt
- 1/3 cup (flax) milk
- 1 local pasture-raised egg
- 1 tablespoon grapeseed oil or butter
- 1 teaspoon vanilla extract
- frozen organic blueberries (we used 1/3 cup)
1. Combine all dry ingredients in a bowl. In a separate but equal bowl, coat your blueberries in the dry mix. Only use enough to evenly and completely cover each blueberry. This will prevent the berries from sinking to the bottom of the waffle and keeps the berries separated.
2. Whisk milk, eggs, vanilla extract, and grapeseed oil (or butter) in the dry mix.
3. Fold in the blueberries.
4. Pour the mix into your waffle maker.
5. Once the blueberry muffin waffles are ready, plate and top. We used a little bit of warmed up honey and powdered sugar.