Monday, October 25, 2010

GF Indie VS GF Baking

Welcome readers, young and old, to this never-ending battle between the oven and GF Indie. In one corner, we have the fickle flamed oven- armed with baking time and heat trickery to all gluten free substitutes, with an astounding record of 4 months undefeated wins. In the other corner, GF Indie, a determined gluten free chef, armed with a new recipe, wooden spoon, and an iron will to win.

The chef whisks and whirls her spoon into the batter, aware of the eerie red eyed glow of the oven, waiting to destroy her newest baking opponent. Can this baking battle end with the GF Indie baffling the tumultuous oven winning streak? She pops in her filled muffin cups and prepares for a possible comeback.

The minutes tick away, as the little chef eagerly checks the oven window. There is no apparent sign of burning; the batter seems to be nestled comfortably in its fluted cups. A faint sugary pumpkin smell seeps out of the oven. The battle seems to be leaning in the chef’s favor. 3…2…1…BEEEEEEP. The resounding sound of the battle’s near end echoes throughout the kitchen. Here is the moment of truth. The chef reaches in with her mitts, and pulls the muffins away from past and present potential baking debauchery.

The muffins have cooled and the results are in. GF Indie’s breath catches in her throat as she inserts the slender wooden toothpick into the center of the muffin. Clean. She braces the butter knife and delicately lets it fall into the fluffy concoction. Lifting the half into her mouth she is taken aback by the bursts of pumpkin, cinnamon and spice!

It melts lovingly with it’s tickle-to-the-tongue texture.

Alas! A win for GF Indie! This chef will no longer be the gluten free baking buffoon.

Okay, Okay, you may think that this post was a little dramatic to open with but my dear friends, this was a win for the world. I have had to deal with multiple trials and tribulations in the kitchen for months on end now. My cookies spread wildly over the pan, dripping it’s failed firming technique all over my oven’s burners. My brownies take on an unpleasant soupy state. My pies have not cooked through, and my cakes taste like I used sand instead of sifted rice flour. I have tried homemade, semi-homemade, and store bought recipes…all ending in near or all failure.

I admit this to you, because I don’t want you to think that all this change has been easy. I have had many hardships in the kitchen. I used to be wonderful at baking. It was one of the things that naturally came easy to me. I have always loved cooking three course meals and being able to end it with a blissful dessert was a specialty I felt blessed to have come into. However, all that changed when I went gluten free. Baking is a whole new ball game, and has become a battle of wits I refuse to back down from.

So this my friends, is a battle won. These pumpkin corn muffins are a real treat, and easy schmeazy to make! I was inspired by one of gluten free goddess’ recipes, but made mine a little sweeter. We could always use more ways to make life a little sweeter right?

Pumpkin Corn Muffins

•3 large organic free-range eggs
•1/2 cup olive oil
•1 teaspoon pure vanilla extract
•1 ½ teaspoon cinnamon
•1 1/2 teaspoon Pumpkin Pie Spice
•3/4 cup organic pumpkin puree
•1 cup organic light brown sugar
•1 cup Bob's Red Mill Gluten-Free Cornmeal
•1 cup Pamela's Ultimate Baking Mix
•1 teaspoon baking powder
•1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with muffin cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together your cornmeal, Pamela's Ultimate Baking Mix, baking powder, and salt.

Using a wooden spoon, add the dry ingredients into the wet ingredients. Stir by hand just enough to make the batter smooth. Drop the batter by spoonfuls into the twelve muffin cups filling almost to the brim.

Bake on a center rack in the preheated oven for about 25 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done.

Let the muffins cool, then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm. I found they were delicious with yogurt butter, but I would imagine apple butter would be divine! We had ours the next day on the side with our navy bean soup, and would also compliment chili quite well!


  1. Love this recipe!! I can't wait to try it!! : )

  2. also did you make a gluten free bread recipe???? I can't find it on your blog.

  3. Jocelyn, I just saw this comment! I did make a gluten free bread and I have not posted it yet. Thank you for the reminder! Hope you tried the recipe and it turned out delicious!