At first the notion of gluten-free seemed intimidating and overwhelming. What does it mean? What do I use if not for wheat flour? But as I learned and discovered over time, the options for the variety in texture and flavor for simple baked treats became so wide and open, that it has become so much fun. From chick-pea flour, quinoa flour, buckwheat flour, there are so many alternatives to flour, and it makes things so much more interesting and unusual. It is also a great way to get more protein, vitamins and minerals into your baked goods. Chick-pea flour, for example, has protein, calcium, iron and other good things that go beyond white wheat flour. And it makes for a fluffy and airy baked good.
This muffin came out of cooking for a dear friend who has can only eat gluten-free, white sugar-free and vegetarian. And the more I become aware of the alternatives to cooking with the same old ingredients – sugar, wheat flour, butter, etc – the more I become excited about baking each and every time.
The fresh mango provides the sweetness, and the chestnut flour and chick-pea flour render such soft and tender muffins that I think I will just have to keep exploring this incredible combination in different ways.
Gluten-Free, Sugar Free Mango Chestnut and Chick-Pea Muffins
1 cup chickpea flour
1 cup chestnut flour
1 tablespoon ground flaxseeds
1 stick butter
1/2 cup yogurt
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1.2 teaspoon salt
1. Preheat oven to 350 degrees.
2. In a bowl, combine the flours, baking powder, flaxseeds, baking soda and salt and mix.
3. In another bowl, whip the butter until fluffy and add the eggs (it will break up but don’t worry – the flours will bind the batter), then the vanilla.
4. Combine the flours gradually with the egg mixture, alternating with the yogurt. Fold in the mango and pour into the muffin molds. Bake for 15-20 minutes or until golden.