You’ll have noticed already that I’m not a fan of gluten free bread and cake products. Usually, the texture is just horrid. But this: this is a recipe which is not only fool proof, it’s actually damn fine tasting! Even Mr Chopsticks, who can be a harsh critic (taking a bite, going “bleagh!”, spitting out and making gagging faces is not unknown) really really likes these. He actually chooses to eat them. They’re that good.
- ½ cup polenta
- ½ cup GF flour (I use Organ brand or make up my own mix from corn flour, tapioca, brown rice flour and sometimes buckwheat)
- 1tsp baking powder*
- 1 tsp baking soda (bicarbonate of soda)*
- ½ tsp salt
- ½ cup grated parmesan (more if you like – it’ll take it)
- 1/3 cup natural yoghurt
- 2 tablespoons oil (I use olive)
- 2 eggs
- ½ cup corn kernels (cut from cob, or if you must, frozen (defrost first!))
- ¼ cup chopped spring onion
- ½ cup chopped speck (or ham/salami) – finely diced
- Chopped fresh herbs (eg, parsley, thyme or whatever is to hand – possibly not mint) and pepper to taste
Oil a 12 hole muffin tin, pre heat oven to 175 C. Mix together all the dry ingredients in a bowl. Separately, mix the oil, yoghurt and eggs until combined. Dry fry the speck until crispy (or salami) – skip this stage if using ham.
When you’re ready to bake, add the speck & wet ingredients to the dry, mix thoroughly….
….and immediately spoon into the oiled muffin tin.
Bake for 20 mins – they should be golden, risen and bounce back when pressed.
Makes 12 small muffins or 6 large (bake for slightly less time if baking 12 small ones)
I think a lovely naturally smoked speck works brilliantly in this, but I’ve also used finely diced salami and that’s pretty good too. Especially if it’s a chilli salami – nice bite.
* The importance of these two ingredients as that they will react with any acidity in the rest of the mix (the yoghurt for example), and produce CO2. This is a good thing! Why? Because this is a gluten free recipe. Gluten is the protein that holds its shape around any air in the food and makes it springy and light and yummy textured. Without gluten, we need something else to fill that elevatory niche, and CO2 is it. I’m telling you this for one reason – once you mix the dry ingredients with the wet, you need to get the mix into the oven asap, because those chemical reactions are happening & giving off CO2. And you don’t want to lose that CO2!
Now – attribution paranoia. I searched on line, as I often do, didn’t find exactly what I wanted and hence amalgamated a bunch of ideas to get to this point. However I did borrow heavily from The Gluten Free Scallywag, who in turn adapted from Baking Obsession, so guys, please consider yourselves attributed.