Hey there! Hi there! Ho there! Jenni of Jenni’s Dish reporting live from the great land of LaLa, where people buy convertibles and refuse to put their tops down. And in this neck of the woods it seems like the blinker, yeah, that thing attached to the steering wheel that’s actually meant to let the cars around you know what which way you’re headed, is as antiquated as I am, being that on recent birthday I turning 39 . . . AGAIN.
But there’s something here in the land of swimming pools and movie stars that is extremely popular right now which at first seemed to me to be borderline ridiculous. But I have since come to think it is such a great concept that I have been sucked into the vortex of advocating for it just like every Tom, Dick and Hayley in this town who believes in the healthier alternatives. It’s gluten-free baking, and I, my fine friends, am, as they say “on it”!!!
The goodies at hand came out of nowhere after a trip to Whole Foods, where I delved into the land of alternatives to wheat flour. Remember the gluten-free cake I made not long ago? Well, I got such great reviews on it that it has become one of my basic recipe mainstays. I won’t bore you with the scientific details; all you have to do is follow some simple rules of thumb and success can be yours.
First things first: Brown rice flour when used alone tastes like sand, yes, sand — I mean majorly gross. So I’ve switched to a mixture of white rice flour and tapioca flour and now, Voliá, I have figured it out. Using these basics will bring the house down every time, so don’t be afraid, the water’s wonderful, jump right in!
Gluten-Free Blueberry Muffins:
Preheat oven to 350ºF. Line or grease 16 muffin tins, set aside, gather your ingredients:
1-1/2 cups white rice flour
3/4 cup tapioca flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp salt
1 cup Splenda or sugar or a blend of both
1/3 cup honey
3/4 cup milk at room temp
1/2 cup applesauce
eggs at room temp
2 tsp. vanilla
1/4 cup canola oil
2 cups fresh blueberries, cleaned and tossed with 1 tbs. flour
Mix all Dry ingredients and set aside
Mix all wet ingredients well and slowly add to Dry ingredients until well combined. Fill tins 3/4 full and bake for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Let cool for 10 minutes in tins, continue to cool on rack, serve warm.
And as always, Enjoy!!!

© Jennifer Green Alger 2010