Chef Cecilia's talents can be found in the pastry cases at Lincoln and Little Flower restaurants in Pasadena, where she and owner Christine Moore have long made their gluten free customers smile with their many gf offerings. Their recipes have always focused on healthy, delicious whole grains and seeds, blended together to create perfect textures without the use of gums. You can find some of their recipes in Little Flower Baking, one of our very favorite baking books!
Note: We've found that the super fine brown rice flour from Authentic Foods makes a big difference. Check them out!
Ingredients
½ cup +2 Tbspbrown rice flour90g
½cup +2 Tbspteff flour90g
½cup +2 Tbspoat flour90g
¼cup + 2 Tbsppotato starch50g
1tspbaking powder
½tspbaking soda
½tspkosher salt
2½Tbspwhole millet30g
2Tbspchia seeds
½cupboiling water
1cupoat milk
1Tbspapple cider vinegar
½cup + 1 Tbspcoconut oilmelted (114g)
¼cup + 2 Tbspbrown rice syrup105g
1pintberries
Instructions
Preheat oven to 350F.
Place brown rice flour, teff flour, oat flour, potato starch, baking powder, baking soda, salt, and whole millet in a mixing bowl. Whisk to combine and set aside.
Place chia seeds in a small mixing bowl with boiling water, stir and mix well. Set aside and allow chia seeds to absorb all the water for 5 minutes (they will plump up and become gelatinous).
In another small bowl, whisk oat milk and apple cider vinegar together. Set aside for 5 minutes to allow the ingredients to curdle and create a non-dairy buttermilk.
Add the chia seed mixture, soy milk, apple cider vinegar, coconut oil, and brown rice syrup to the flour mixture. Whisk until the flours absorb the wet ingredients. Coat muffin tin with pan spray. Fill prepared tin 2/3 full. Garnish the top with berries.
Bake for 20 minutes, batter will have risen slightly. Rotate baking dish for even heating, and continue baking for 20 minutes or until an inserted toothpick comes out clean.
Let cool 5 minutes and unmold so that the exterior will stay crunchy.