I absolutely love Gluten Free Mama's flour! I just can't say that enough. I really can't! The main reason I love this flour is that my baked goods taste like the real thing. No gritty taste. No crumbly texture. Only perfection.
I have been using this flour for over a year. I have tried others, but I just haven't been as pleased with the results. Yesterday, I decided to put it to the real test. Could I take a favorite recipe from my days of eating anything and covert it to gluten free and still have it be a favorite? YES!!!!!!!
These Pumpkin Muffins turned out great. They were divine! They were moist and the texture was silky smooth! Delicious! My family is ecstatic! I will be baking these up and keeping them in the freezer for a quick breakfast or treat!
3 Cups Gluten Free Mama's Almond Blend Flour
2 Cups sugar
1 1/2 tsp xantham gum
2 tsp soda
1/2 tsp baking powder
2 tsp cloves
2 tsp cinnamon
2 tsp nutmeg
1 tsp allspice
1 tsp salt
2 cups canned pumpkin
2/3 cup canola oil
Preheat oven to 350 degrees.
Whisk all dry ingredients (flour through salt) together in a large mixing bowl. In a separate bowl, combine the pumpkin, oil, and eggs. Stir pumpkin mixture into the flour mixture. Spoon into muffin tins. Bake at 350 degrees for 25 minutes. A toothpick inserted into the muffin should come out clean.
Okay....so here is the embarrassing thing. As I was writing this recipe I realized I never put in the baking powder. I don't even know if it would have made a difference. These muffins had a nice rise to them and the texture was great. The next time I bake these, I will follow my directions and see! Always helps to read those directions! I will keep you posted. In the meantime, I guess it is up to you whether you add it or not. Good luck. Just remember, if they don't turn out.....it's the baking powder's fault!