When I started this blog a couple of months ago I decided to call it Jeannine’s Cuisine, because that is exactly what I wanted my posts to be about – the food I love and the way I eat. Rather than concentrating on any of my many interests: pastry, baking, healthy food from real ingredients, the myriad of cuisines I have experienced in my travels, I wanted it to encompass all of that. And, so far, I believe it has.
Now, it’s time for Jeannine’s Cuisine to move in a slightly different direction for a while. I was recently tested for celiac disease, and although the test came back negative, it seems I have some sort of gluten intolerance. I am definitely discovering through experimentation that I do much better when I don’t consume gluten. So, the blog will still contain scrumptious recipes, but, from now on, at least for the time being, they will be primarily gluten free.
This couldn’t have happened at a worse time than right before the holidays. I checked out some of the gluten free offerings at the local supermarket and was not thrilled. It seems the gluten-free stuff is more processed than the other packaged food, but that’s not what Jeannine’s Cuisine is all about anyway. Once again I discovered this was the perfect excuse to buy more cookbooks. Do you see a pattern here? Help! I have a cookbook addiction.
I decided to try muffins as my first foray into the gluten free baking world. Muffins are pretty much the easiest of all quick breads, and suitable for breakfast or with a cup of tea in the afternoon. The holidays are upon us and cranberry and orange seemed like a good combination. The recipe I chose is from Crave, a gluten free bakery in the San Francisco Bay area.
Gluten Free Cranberry Orange Muffins
Makes 12 muffins
You could use any fat in this recipe. I just happen to have a lifetime supply of palm shortening on hand. Regular shortening would work, as would butter if you tolerate dairy. The original recipe also called for rice milk, which would make the recipe dairy free.
3 tablespoons tapioca flour
3/4 cup sweet rice flour
1/2 cup plus 1 tablespoon potato starch
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup palm shortening
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 cup milk
1/2 cup dried cranberries
zest from 1 orange
Preheat the oven to 350 degrees. Spray a 12-cup muffin tin with non-stick spray or use cupcake papers.
Whisk the tapioca flour, rice flour, potato starch, baking powder, baking soda, xanthan gum and salt together.
Place shortening and sugar in the bowl of a stand mixer and cream on high speed with a paddle for 3 minutes. Add eggs and extracts and continue beating on high speed for an additional 2 minutes.
Alternate adding dry ingredients and milk, adding half of each at a time. Add cranberries and orange zest and beat for another 2 minutes.
Fill muffin tins almost to the top.
Bake muffins for 10 minutes then turn pan and bake an additional 10 minutes. Remove from oven when a tester comes out clean.
When cool enough to handle gently remove muffins from pan and cool on a rack.
Slightly adapted from Crave Bakery Gluten Free Cookbook by Cameo Edwards