https://www.cuisinelangelique.com/en/products/flour-all-purpose-gluten-free
I like the texture of the baked good it generates, and when I am in a big hurry, it can be nice to just scoop a couple cups of this. Otherwise, to make 2 cups, I will probably do 2/3 cups sorghum flour, 1/3 cup millet or brown rice flour, 1/3 cup chickpea flour (or extra 1/3 cup oat flour if you want to avoid chickpea here), 1/3 cup oat flour, and 1/6 cups potato starch and 1/6 cup tapioca starch. A good rule of thumb for swapping out flours when following recipes is to try to swap out flours of similar texture. For example, if a recipe calls for oat flour, you can swap in sorghum instead. If a recipe calls for rice, you can swap in millet, or even buckwheat.
Anyway, I went with this golden bag of flour, bolstering it with a little almond flour and a little chickpea flour, and the result was great. Delicate crumb, nice loft, gently sweet, very satisfying little muffins.
equipment needed:
measuring cups
measuring spoons
2 mixing bowls
whisk
mixing spoon
baking trays and silicone muffin cups
or
muffin trays and silicone or paper muffin cups
4 tbsp muffin scoop (or soup spoon)
silicone scraper
oven
oven mitts
cooling racks
ingredients:
a)
2 cups water
1/4 cup avocado oil
1 tbsp apple cider vinegar
1 tbsp molasses
1 tsp vanilla extract
b)
1 cup coconut sugar
c)
1/2 tsp xanthan gum
1/2 tsp tonka bean powder
1/2 tsp vanilla bean powder
1/2 tsp himalayan salt
1 tsp ceylon cinnamon
1 tsp cream of tartar
1 tsp baking soda
d)
1/3 cup almond flour
1/3 cup chickpea flour
2 cups cuisine l'angélique gluten free flour blend
1 cup large flake rolled oats
e)
1 1/2 cups fair trade chocolate chunks
f)
coconut sugar to sprinkle on top
chocolate chunks to put on top
directions:
1. preheat oven to 375, prepare trays (grease your muffin trays if you are not using silicone muffin cups)
2. in one mixing bowl, combine all ingredients from part a)
3. in the second mixing bowl, combine all the ingredient from parts b), c), d), and use a whisk to ensure everything is homogeneously distributed
4. add the wet ingredients to the dry ingredients, and mix with the whisk
5. when fully mixed, and thickened up a little, add e) and mix with a spoon
6. scoop 1/4 cup into each muffin cups (should make 24) -- and put 12 on each tray with space between them.
7. sprinkle a little coconut sugar on top of each one, then top that with a couple of chocolate chunks
8. bake at 375 for 30 minutes, or until they feel firm but not hard, swapping the position of the trays halfway through the bake
9. remove from oven to cooling racks, and allow to cool
10. when largely cool, remove from the muffin trays or silicone cups, and allow to fully cool
