Question re: Kathy's millet muffin recipe

[Wugmama]

Millet Muffins
Ever since I've been using millet flour, I've been reminded of corn muffins, so here's what I did:

1/4 c. millet flour
3/4 c. millet meal (my idea was to use 1 c. millet flour but I didn't have enough in my cupboard)
1 c. sweet sorghum flour
1 Tbs. corn-free baking powder
1/2 tsp. salt
1/3 c. palm shortening
2 Tbs. maple cream (or other sweetener)
1 tsp. white wine vinegar (or other vinegar)
1 c. water
1 Tbs. milled flax + 3 Tbs. water (microwaved on high 1 minute)

Combine dry ingredients. Add wet ingredients. Stir. Put into 12 paper/foil lined muffin tins. Bake 375 for 15-18 minutes.

They were a little crumbly (I expected that since I don't like the gelatin consistency and I can't use xanthan or guar gum) but they were EXCELLENT in taste. I put some cherry preserves on them (no corn syrup there) and it was the best breakfast I'd had in a long time. DS gobbled his down and asked for one in his lunchbox.

Now that we're down w/guar gum, how would you change the recipe?

Thanks,
Tracy

[Chinese Pistache]

I've read that the ratio is about 1/2 tsp of gum per cup of flour. That's what I use, though less for things like pancakes and probably cookies, because they're less dense than breads and muffins (maybe 1/4 tsp).

[kjbrown92]

I thought it was 1 tsp. guar gum per 1 c. flour (at least that's what my bottle of guar gum said), so I'd just add 2 tsp. guar gum. I wonder if you still need the flax egg if you do that (though flaxseed is good for you, so why not leave it in). I should make these again with the guar gum and see what happens.

[lil_miss_understood]

The usual guideline is 1 tsp per 1 cup of flour, but that's usually for things like bread. Things like pancakes, muffins etc usually need less, about 1/2 tsp. Some bakers/cooks have decreased the gum (whether guar or xanthan) to 1/2 tsp per recipe rather than cup with good results. It's basically just a "try it and see" thing.

[Wugmama]

Bah, I was making them right away, and didn't want to add too much. We got ours from a bulk container at the co-op, so had no directions. I just used 1/2 tsp. Still VERY crumbly. But good! Unfortunately though I didn't have enough sorghum flour left and used about 1/4 cup of garbanzo bean flour, and they do taste beany. I ate 1/3 of them myself right away, and put honey on top. :

[kjbrown92]

Originally Posted by Wugmama

Bah, I was making them right away, and didn't want to add too much. We got ours from a bulk container at the co-op, so had no directions. I just used 1/2 tsp. Still VERY crumbly. But good! Unfortunately though I didn't have enough sorghum flour left and used about 1/4 cup of garbanzo bean flour, and they do taste beany. I ate 1/3 of them myself right away, and put honey on top. :

I'm not a fan of the garbanzo flour because of the taste. DS usually puts them in a bowl with jelly on them and eats them with a spoon. Of course now that he's off corn, honey sounds like a good substitute!

I should bake something. Stuck in the house in the snow, it's just THAT kind of a day. But I feel like trying a baguette.

[Chinese Pistache]

Originally Posted by kjbrown92

I'm not a fan of the garbanzo flour because of the taste. DS usually puts them in a bowl with jelly on them and eats them with a spoon. Of course now that he's off corn, honey sounds like a good substitute!

I should bake something. Stuck in the house in the snow, it's just THAT kind of a day. But I feel like trying a baguette.

nak
living without has a baguette recipe, i think