Bakers Journal

Gluten-free flour mixture*
580 g

Xantham gum
5 g

Organic fair trade cane sugar
135 g

Baking soda
4 g

Gluten-free baking powder
4 g

Raw sea salt
4 g

Free-range eggs
4

Water
230 g

Sunflower oil
100 g

Soured soy milk or soured rice milk
256 g

Berries of choice

*Gluten-free flour mixture

Organic brown rice flour
480 g

Buckwheat flour
155 g

Tapioca flour
536 g

Potato flour
38 g

Recipes > Breads
Aliper’s Gluten-Free Dairy-Free Berry Muffins

Yield: 12 Muffins

1. Combine dry ingredients.
2. Combine wet ingredients.
3. Mix wet mixture with dry and beat well until batter is formed. Add water if mixture seems too thick. Should be the consistency of cake batter.
4. Add berries and mix briefly.
5. Bake in greased muffin tins at 375 F for about 30 minutes (be sure to check after 20 minutes).

Tip
Organic quinoa flour or organic amaranth flour can be used instead of tapioca flour. Since some individuals are senstive to xantham gum, guar gum is also an acceptable substitute. Instead of the cane sugar, organic agave syrup can be incorporated into the mixture . Agave syrup has a low gylcemic index, so it is suitable for those with diabetes.

The univeristy town of Sackville, N.B., is home to Aliper’s Hearth Bakery, which offers customers decadent truffles, crusty breads and a mix of gluten-free baked goods. Owner and baker Marsha Lemos says she’s passionate about “real food.” These gluten-free, dairy-free muffins fit the bill.