Ok, so I know the "super yum" may seem excessive. Not so! This new GF flour blend that I just started using from Young Living is
off the chain!! Do people still say that? Well I do ;) I have enjoyed baking again after a long drought of not making anything and this flour is why!
It's Non-GMO, no preservatives, the seeds are carefully curated for the 5 flour blend, and it contains ancient grains. I really like the flavor of it better than any other GF brand I have tasted thus far. It's a Pancake and Waffle mix, but I have been using it for biscuits and other baking. You know those nights you come home and you are so tired you cannot remember how to cook? I have been using this flour to save some meals: these muffins + chicken sausage + a thrown together salad, some chicken broth with some dollops of this thrown in for chicken + dumplings, or even pancakes for dinner!
Do you know about the giveaway that includes this flour, one of my favorite sensory books from my
Resource Page, and a CNS supporting oil called Valor? Head over to my
Instagram page for a chance to win this! If you want it now, you can
get started with Young Living here. Or you can email me at pumpkinspantry (at) gmail (dot) com and we can chat :)
Many long-term readers will know that I used to bake professionally. That means I went to Culinary School, was trained in classic French baking techniques. Which also means working with gluten flours, dairy, and eggs, all of which we no longer eat in our home due to kids' and adult's food sensitivities/allergies. So basically all my culinary knowledge had to be re-learned :)
What I love about this flour is that it contains a balance of 5 different flours when combined makes for a highly structural flour (gluten=structure in baking). This is why I would recommend it: It tastes great while not crumbling ;) And if you are a frequent gluten-free baker, that is a big deal!
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| check out that not-crumbliness ;) |
Would love to hear from any of you if you have tried this flour blend and what you like about it!
Super Yum Blueberry Muffins
gluten-free, vegan friendly, nut-free, corn-free....basically most of the "frees" :)
Makes: 12 muffins
Ingredients
- 1 cup organic blueberries, I used frozen
- 1 1/2 cups (180g) Gluten-Free Pancake & Waffle Mix from Young Living
- 1/2 (60 g) cup potato starch or tapioca starch, plus 1 Tbsp extra, set aside
- 1/2 Tbsp aluminum-free Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 Tbsp egg replacer (my new favorite is Neat Egg)
- 1/2 cup coconut sugar, or other granulated sugar
- 1/2 cup dairy-free butter substitute or coconut oil
- 3/4 cup dairy-free yogurt, I use coconut milk yogurt (can sub full-fat coconut milk + 1 tsp apple cider vinegar)
Method
- Pre-heat oven to 350 F.
- Mix the blueberries and 1 T starch in a bowl until the blueberries are all coated.
- Mix the 6 dry ingredients (flour- salt) in a bowl, whisking all dry ingredients together.
- Melt butter if needed and add both the butter/oil and yogurt to the dry ingredients and combine well with spatula
- Using an ice cream scoop or spatula, scoop into greased muffin tin- Yields 12 Large Muffins.
