Disclosure: I received a free copy of the the Everyday Gluten-Free Cookbook and this post contains affiliate links.
I recently received a review copy of Bob’s Red Mill’s Everyday Gluten-Free Cookbook by Camilla V. Saulsbury. The book includes 281 delicious whole-grain recipes using a variety of gluten-free grains – many I’ve never worked with before like quinoa flour, millet, amaranth and buckwheat.
At the core of this book, Saulsbury shows the breadth, depth and versatility of Bob’s Red Mill’s gluten-free grains. I had no idea many of these grains and flours even existed to be honest! What I love is that she shows us how to embrace the wealth of ancient grains that are naturally gluten-free and of course, good for you. The nutrient-dense ancient grains featured in this book, from amaranth to quinoa, millet, teff and more, can feel overwhelming to any baker. Yet, Saulsbury explains each flour in easy-to-understand language and teaches you everything you need to know about the gluten-free grains and flours used in the various recipes she shares.
I tried two recipes in the book. One didn’t go over so well with my family, so I’m not going to talk about that one (I thought it was good). The beauty of this book, however, is the chance to experiment with different kinds of ancient flours and grains. Some you will like, others you may not like, but what a great learning experience it has been. It’s well worth the investment to buy this cookbook and give yourself the freedom to explore the many ancient grains and flours that exist – plus, every single recipe is gluten-free, what do you have to lose?
In honor of zucchini week here at Good For You Gluten Free, I decided to whip up a batch of Saulsbury’s Lemony Zucchini Mini Muffins. I do not have a mini-muffin pan so I decided to make these full-sized muffins and they turned out just as great!
This recipe calls for quinoa flour, a flour I’ve never worked with before. According to Saulsbury, quinoa flour has a distinctive, earthy-sesame flavor. She says, “Quinoa flour rivals wheat flour for versatility, making it possible to create myriad gluten-free baked goods that bake up quickly and easily, with excellent flavor and texture.” Beware, quinoa flour is quite expensive – it cost $11.99 for a 1 lb bag (22 oz) of Bob’s Red Mill brand quinoa flour- wow! This stuff is liquid gold – I will need to use it wisely, that’s for sure!
What surprised me by this recipe is how little sugar it calls for. It contains only a 1/2 cup of sugar + a little bit of honey, that’s it, as its sweetener. That said, the muffins have just the right sweetness, along with being moist and fluffy. The texture is perfect! Best of all, there’s a nice lemony punch to these muffins, and who doesn’t love lemons?!? Yum!! You can enjoy these muffins as a dessert, snack or breakfast treat – so versatile! The quinoa flour offers a natural source of dietary fiber and ensures these muffins contain all eight essential amino acids.
I hope you’ll experiment with many of the ancient flours and grains Bob’s Red Mill has to offer and Saulsbury shows us how to work with in her cookbook. Quinoa flour is one that I know I am going to use again – I’m already on the look out for new quinoa flour recipes. Know of any good ones to try? Please email me at firstname.lastname@example.org to share!
How to Make Gluten-Free Lemony Zucchini Mini Muffins
I'd never used quinoa flour before and was pleasantly surprised. I also love how little added sugar there is in this recipe. Perfect for breakfast!
- 1 cup quinoa flour (Bob's Red Mill makes quinoa flour - I found it at Whole Foods)
- 2/3 cup certified GF quick-cooking rolled oats
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup cane sugar
- 1 large egg
- 1/2 cup milk
- 2 tsp. finely grated lemon zest (about 1 lemon zested)
- 1 Tbsp. freshly squeezed lemon juice (about 1/2 lemon, although I admit I used the whole thing to give it extra lemon flavor)
- 2 Tbsp. olive oil
- 2 Tbsp. honey
- 1 1/3 cups shredded zucchini (1 large zucchini)
Preheat oven to 400 degrees F.
Prepare muffin tins with non-stick cooking spray or line with muffin liners.
In a large bowl, whisk together quinoa flour, oats, baking powder, baking soda and salt.
In a separate medium bowl, whisk together sugar, egg, milk, lemon zest, lemon juice, oil and honey until well blended.
Add the dry mixture to the wet mixture and mix well.
Gently fold in the shredded zucchini.
Divide batter evenly among prepared muffin cups (I used full-sized muffin tins vs. mini-muffin tins - your choice); mixture will be runny.
Bake in preheated oven for 10-12 minutes or until toothpick inserted in the center comes out clean. (I baked mine for 14-15 minutes because I use larger muffin tins.)
Cool completely before serving.
Enjoy! Store cooled muffins in airtight container in the refrigerator for up to 5 days, or freeze and enjoy as needed.
Recipe courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca. Reprinted with publisher permission.
I received a complimentary review copy of Bob’s Red Mill’s Everyday Gluten-Free Cookbook by Camilla V. Saulsbury. This post contains affiliate links. All opinions are my own.