Gluten-Free Breakfast: Muffin and Pancake Edition

Hello!

Okay, one thing they don’t tell you about this gluten-free thing is that breakfast delights like muffins, biscuits, pancakes, and other starchy nomminess go out the window.  In fact, most baked goods do unless you know the secrets of how to make them sans gluten, which is as simple as buying an all-purpose gluten-free flour mix.  That, however, is quite a mouthful when you’re hunting for it at your local grocery store and employ the help of a near-by clerk, and when you do find it, it can be very expensive.  So what’s a girl (or guy) to do when trying to eat on the cheap without the evil wheat?  Lately, I find the answer is oat flour.  You can buy your own oats, grind them up in a food processor or blender until they reach a flour-like consistency, and presto!  You have oat flour.  Almond flour is also a solution with a similar process, but almonds are expensive too.  I’m not saying gluten-free rolled oats are super cheap either, but since I’m dealing with a gluten sensitivity as opposed to a hardcore allergy, I can rock the cheapest tub o’ rolled oats I see.  If you’re trying to be thrifty about your gluten-free eating, this is usually a safe alternative.  If you must, must, must go gluten-free for everything, you’ll probably still save a bit buy grinding your oats yourself.

I don’t have picture for these two recipes, but who photographs breakfast?  lol

Oat Flour Pancakes  (inspiration found here)
2 cups oat flour
2 large eggs
2 cups milk  (Water can substitute, but the milk gives a richer taste)
1/2 cup oil (I use olive oil when I can; this one is really up to personal preference.)
Pinch of salt
3 tablespoons baking powder
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
2 mashed bananas (optional)

Mix your dry ingredients (oat flour, baking powder, salt, cinnamon) in a medium mixing bowl.  Add milk and stir until combined.  Add oil, mix well, then add one egg at a time, mixing well after each.  If you’ve opted for bananas (or any other fruit), add it in and mix well.  Coat a medium heated skillet with a bit of butter or oil, and pour pancake batter 1/4-1/2 cup at a time.

Raspberry Oat Muffins with Lemon Glaze (Inspiration:  muffin, glaze)
Glaze:
1/4 cup lemon juice
1/2 cup water
1/2 cup sugar
1/4 cup water
2 tablespoons cornstarch

In a separate bowl, mix 1/4 cup water and cornstarch and set aside.  In a small saucepan, combine 1/2 cup water and 1/4 cup lemon juice.  Bring to a simmer and slowly add sugar until dissolved.  Add cornstarch and water mixture, and stir with a whisk for approximately four minutes.  Glaze will thicken in pan.  Set aside to cool.

Muffins:
2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 teaspoons cinnamon
2/3 cup + 2 teaspoons milk
1 1/2 teaspoons vanilla extract
2 tablespoons melted butter
1 teaspoon + splash lemon juice
2 large eggs
6 oz raspberries, fresh or thawed, chopped

Preheat oven to 400°F and prepare muffin pan with baking cups or lightly grease pan.  Whisk together dry ingredients (oat flour, baking powder, salt, sugar, cinnamon) in a medium mixing bowl.  Set aside.  Mix together wet ingredients (milk, vanilla, lemon juice, eggs) in another mixing bowl.  Gradually mix in dry ingredient mixture until thoroughly mixed.  Fold in berries and pour into pan.  Bake for 15-20 minutes or until an inserted toothpick comes out clean.  16 minutes seems the average success margin, but we all know ovens vary.

When muffins have cooled, top with glaze.  Place them on a large plate in your refrigerator to expedite the cooling process.

Our next cooking adventure will be my remixed broccoli rice casserole!  ^_^


Kortney Marie

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2 Comments (+add yours?)

  1. jamieoday
    Sep 21, 2013 @ 15:14:10

    I love the oatmeal recipes that have been discovered. GF breakfast and baking without any weird or expensive stuff!

    Reply

    • Kortney Marie
      Sep 22, 2013 @ 12:17:01

      I’m glad my experiments and know-how seem as good to you as they are to me! Thanks for reading! ❤

      Reply

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