I recently picked up a couple of ruby red stalks of rhubarb at the farmer’s market. I’ve never cooked with rhubarb before but I recently remember my aunt making an amazing rhubarb coffee cake when we were kids and I wanted to try and recreate it. I decided to attempt baking with the gluten free flour I bought several months ago but have been too intimidated by gluten-free baking horror stories to use.
I used this recipe and altered it slightly, substituting 3 tbsp of coconut oil for the vegetable shortening and you would never know the difference. Another first as I’ve had a jar of coconut oil in my pantry for a while now and didn’t really know how to use it! I used Bob’s Redmill gluten free flour + xanthan gum
If I do say so myself, these muffins were a success! You would have never known they were gluten free. They were best right out of the oven but we kept them in the fridge and popped them in the microwave for the rest of the weekend!
|If only you could see the steam rising out of the photo!|
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