So I'm not usually a gluten free cook, nor am I any kind of cook for that matter, but I figured I would give it a shot. And not being a gluten or gluten free aficionado I figured first let me see what gluten really is. Webster's dictionary defines gluten as: a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough. I still felt lost. Why wouldn't my dough sticking together be a good thing? So again I researched... apparently gluten is 'bad' for you if you have Celiac disease or have any other gluten-related medical condition. It seems it can be harmful to your digestive system. Now I have never been told that I have any sort of condition so until I am told otherwise I don't see the harm in continuing my 'normal' diet. But that isn't to say I can't include new gluten free items into that diet!
Ingredients:
1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
2/3 cup buttermilk
1/3 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
(glutenfreeresource.com)
Directions:
Step 1: Mix together the eggs, milks, butter and vanilla. Use whisk attachment and level 2 approx 2 minutes.
Step 2: Add in the first 8 items on the list (all the dry items) and mix on level 2 then 4 for approx 3 minutes
Step 3: On stir setting add in chocolate chips
Step 4: Coat muffin cups with cooking spray; fill three-fourths full with batter
Step 5: Bake at 350° for 12-16 minutes or until a toothpick comes out clean
Step 6: Cool for 5 minutes on wire rack
Tips:
* Always try anything once. Now I wasn't a huge fan of these, in fact I felt that they tasted like dry cookie dough, but I tried it. you never know when you're going to find a new favorite!
* Do research. I have always found that if you don't know something... ask. Knowledge is power right?!?!
