I fell off the gluten-free wagon for about two weeks but I am trying to get back on track. I couldn't resist baking something during the snow storm so I picked up Glutino muffin mix.
I added blueberries and raspberries to the mix. I also substituted milk with almond milk and butter with Earth Balance. While JCW was completely disinterested in my muffins; I was rather pleased with how they turned out.
When baking GF, you can really load up the muffin cups because rising is very minimal.
Thank you for blogging about this!! Sometimes you just want to bake and it's been hard to do so with limited resources where I live. Where's an Eddie's or Wegmans when you need it! Will be shopping online for this. Questions: Do you find them going stale quicker?
ReplyDeleteI have heard that baking with almond milk provides a distinct almond flavor to the baked good; did you find that in this case?
ReplyDelete@AimmeH I am very lucky to have Eddies and Wegmans! The berries actually keep the muffins super moist.
ReplyDelete@BaltimorePrep I didn't notice a strong almond taste but I am very use to almond milk...I use it for everything!
@baltimoreprep i made the switch to almond milk about 2 months ago, having not been a huge almond fan. i did it bc dairy wasn't agreeing with me, and i ended up surprisingly LOVING it! try the unsweetened vanilla flavor and see if you like it - great on cereal, in smoothies, and in baking. it does not, however, in my opinion taste good in coffee as a creamer substitute. but that could just be me :)
ReplyDeleteI have been exclusively buying almond milk for a couple years now and, maybe I'm just used to it by now, but also I don't notice much difference in taste.
ReplyDeleteYum! I made some gluten free muffins this week too...these had a peanut butter base and we're really good (I think the chocolate chips I added helped)!
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