Shauna, the Gluten-free Girl has been living with Celiac disease her entire life, but has only been eating gluten free for just over a year and a half. In that time, she has felt better than she ever did before and she has definitely learned more about gluten-free cooking and baking than she ever thought she would know. By her own admission, she does not make gluten free baked goods all that often, in large part because it is more complicated than a standard muffin and the pre-made mixes are usually just as good. This particular batch of Gluten Free Blueberry Muffins, however, she made completely from scratch. In her post, Shauna explains how she developed a feel for using gluten free flours - sweet white sorghum flour, white rice flour and tapioca flour in this case - to achieve the familiar consistency of a muffin made with wheat. To the inexperienced, gluten free baking sounds like a challenge, but as with anything else, familiarity makes things easier and Shauna's successful muffins prove that point.
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Reader Comments (Page 1 of 1)
1-18-2007 @ 1:16PM
The Chef said...
That's my girl.............
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