Combining different grains and adding xantham gum results in a muffin that looks and tastes a lot like a wheat flour muffin. Adapted from Martha Rose Shulman, The New York Times
½ C amaranth or millet flour
½ C cornmeal or polenta (fine-ground cornmeal)
1 C Bob’s all-purpose Gluten-Free Baking Flour
¾ t xantham gum
½ t sea salt
2 t baking powder
1 t baking soda
2 T Dijon mustard
1¼ C buttermilk
1/3 C canola or safflower oil
1 C grated cheddar cheese (mild, medium or sharp)
½ C chopped walnuts – optional
Preheat the oven to 350̊F. Butter a 12-cup muffin tin.
Sift together all the dry ingredients into a medium bowl. In a separate bowl, whisk together the eggs, buttermilk, mustard and oil. Working quickly, add the wet ingredients into the dry and then fold in the cheese and walnuts. Don’t over mix, but be sure there isn’t any flour left in the bottom of the bowl. Using an ice cream scoop or spoon, fill muffin cups to the top. Bake 18-20 minutes, until lightly brown and well risen. Allow the muffins to cool before removing them from the tin. Makes 12 muffins. Store in an airtight container or plastic bag in the refrigerator, 2-3 days. Muffins are best reheated in a toaster oven.