This is a difficult post to write because this marks the last Muffin Monday (for now?). I barely baked this year due to a host of issues (oven, life, work, oven, gluten), but I am still extremely sad the monthly posts must end. Bundt Bakers, Bread Bakers, and Muffin Monday hold a very special place in my heart. I joined Bundt Bakers and later Bread Bakers and Muffin Monday at a very low point in my life. The groups gave me something to look forward to. I learned so much about baking thanks to them.
In August, I realised that I was gluten and corn-sensitive. I don't live in a very "gluten-sensitivity-aware" area, so it has been quite an experience. "But it's whole wheat, whole wheat is healthy." Ah, no. Not how that works. I managed to find some Bob's Red Mill gluten-free flour, but I haven't tested it yet. What I have been playing with, however, is cassava flour. Cassava is very popular in Jamaica. We typically boil it. There's also a flatbread called bammy that's made from the grated root. Bammy can be traced back to our indigenous people - Arawaks/Tainos - the times before wheat was introduced.
Using cassava flour, however, is very new. I was delighted to find out that it just might work as a great substitute in baking, and some very chocolatey muffins felt like the best way to test that.
IT WORKED!
The cassava flour worked so so well. I was extremely impressed. Just look at the crumb! You can't tell there's no wheat flour. The texture is a liiiiittle drier. But that's about the only difference.
For any Jamaicans reading this, I used the Gold Seal brand, so I can only vouch for that. The recipe comes from A Saucy Kitchen, who adapted it from Sally's Baking Addiction. I can't wait to do my own experiments.
Well, this is it. Time to close out this chapter of Muffin Monday. Thank you, Stacy, for hosting us all these years! It has been an amazing ride. Scroll down to see how the other bakers are closing out this chapter of Muffin Monday.
Cassava Flour Chocolate Chocolate Chip Muffins
Yield: 12 muffins
Ingredients
1 1/2 cup cassava flour (180g)
1 cup sugar (I used brown sugar)
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup plain yogurt
1/2 cup oil
1/2 cup milk
1 1/2 teaspoon vanilla
1 1/2 cup dark chocolate chips
Directions
Line muffin pan with liners or grease well. Preheat oven to 425 F.
Whisk cassava flour, sugar, cocoa, baking soda, and salt together. In another bowl, whisk eggs, yogurt, oil, milk, and vanilla.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Next, stir in the chocolate chips. Scoop into the muffin wells, filling each to the top.
Bake for 5 minutes, then lower the temperature to 350 F. Bake for another 12-15 minutes or until a toothpick inserted into a muffin comes out clean.
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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page
Kelly, I cannot tell you how happy it makes me to see that you have found a locally source alternative flour that works! I'm sure the imported Bob's Red Mill will work too but I have no doubt that it's expensive as it's not cheap in the States either and that's without shipping. Muffin Monday and Bundt Bakers were very much a community and I am happy to say we'll keep meeting each month for Bread Bakers. I'm looking forward to your experiments with cassava flour bread dough!
ReplyDeleteVery expensive! That's why I haven't tried it yet. Bob's is almost $10 for 22 oz compared to less than $5 at Walmart. I could order it on Amazon or Walmart. But my shipping company charges by weight so it would still be pricey. I completely forgot to ask friends to bring me some when they came home for Christmas! Can't wait to test cassava flour in some bread!
DeleteI actually have some cassava flour needing to be used so this is perfect! It’s super expensive here. Ironic right! I have used King Arthur GF flour and really liked it. Hope to see you in bread bakers!
ReplyDeleteTry it!! There's a ratio to use it as a sub in baked goods per Saucy Kitchen. See you over in BB!
DeleteI keep getting cassava flour to try and then not using it! Will have to check my pantry. I love sharing GF recipes with my celiac friend. Corn is such an annoying challenge since it is in EVERYTHING under different names, and not labeled at that. I feel your pain there! We had to be strict about it when my kids were little because they were very reactive to it behaviorally. But after 10-15 years, we can tolerate it a little. More physical symptoms like headaches and upset. I really wish it would be added to the big eight since it is the largest rapidly increasing sensitivity. Definitely want to try these muffins out, we do love chocolate muffins.
ReplyDeleteIt's just so easy to get glutened or corned! I am pretty sure I was exposed yesterday but I don't know what triggered it. Will have to retrace my steps and re-read some packages. Hopefully, I will be at the point soon where I can tolerate it in small amounts.
DeleteTried them today! Very yummy, I did add 1 tbsp arrowroot starch because that helps give a more moist crumb. (Of course I had mine still warm and melty chocolate!) I remember when I was first learning about GF baking, there was a site that explained how using different types of flours together gave the best result because they each had their own contribution to the structure. I might still have that pinned... Yeah, way back from 2013! https://www.forkandbeans.com/2013/12/30/guide-gluten-free-flours/
DeleteI am so happy you found a gluten-free alternative on the Island. I will miss our Muffin Monday meet-ups, but will see you at Bread Bakers and each morning as we play Wordle.
ReplyDeleteI have never baked with cassava flour before so I was very happy to see you post this. I definitely want to cook some Jamaican meals soon so this will be great to add to that menu, as something to serve with tea.
ReplyDeleteNever heard of cassava flour before, so glad you found something that works for you! Love that you incorporated yogurt (always looking for ways to sneak in some extra protein) and dark chocolate chips.
ReplyDelete