- used a 1/3 cup of quinoa flour instead of teff flour
- used 2 tbsp of corn starch in place of tapioca starch
- used 1 tsp of guar guar in place of xanthan gum
- and, of course, 1.5 cups of grated zucchini in place of carrots
I won’t lie; I was pretty nervous that these would be a BIG fail! I’m a spoon licker when I bake and the batter seemed “gritty” to me. The mixture was also smoother than what I’m used to seeing in a muffin blend. YIKES!!!
I let them cool for a good half hour before taste testing one. The verdict? AWESOME! Jason and I both agreed that there really wasn’t much difference from a “regular” zucchini muffin that I would bake. The 2 noticeable differences for me was that with 1 cup of sugar, they were much sweeter than I’m used to and because I used quinoa flour, the smell a bit like, well….quinoa! All in all, I’m quite pleased with my first gluten free baking adventure. This recipe has given me the confidence I need to try another knowing that there’s nothing to fear in using ingredients that are unfamiliar to me!
Tell me; is there an ingredient or style of baking that has had you intimidated to use/try, but once you took the plunge became a fan?
Bye for now!!