At the last World Food Expo 2016, I came home with heavy eco-bags filled with Dezaan cocoa and US Dehydrated Potato Flour and other unique, sought-after food products.
I've been thinking of ways to lessen my kids' carbo-loadings and making sure that our juvie DM daughter has her blood sugar in control. Making sure as well that my family is free from the risk of not only diabetes but also Celiac disease. There was a period before when our diabetic daughter would have episodes of tummy aches, fearing it may be Celiac-related or something about her diabetes, I studied on how to remedy stomach aches and with that, I came across studies linking tummy problems with celiac and diabetes, the culprit-gluten!
Celiac disease is a digestive disorder that damages the small intestine. People with celiac disease cannot eat gluten, a protein found in wheat, barley, and rye. The disease can cause long-term digestive problems and keep you from getting nutrients you need.
With the allergies and intolerances becoming increasingly common, it is no surprise that GF diet has been adopted by many. Some dietitians would say that if you choose to start a gluten-free diet, you are actually eliminating a variety of food from your diet that are unhealthy. Eliminating gluten, and eating a gluten-free diet can help reduce your risk of heart disease, certain cancers, and other health-related conditions, like diabetes, if you have a gluten intolerance.
So that's safe to say that there is some good in going GF even if you don't have Coeliac(Celiac)-related diseases.
Thus, this became such a challenge to me.
There are many types of GF flour or "all-purpose flour" substitute. I've tried three - sorghum flour, ground almond \(almond flour) and now potato flour.
You can read about my article (with recipe) on sorghum flour here.
Do read up too on my recipe using almond flour here.
Craftsy.com have an extensive list of GF flours. Click here.
|The mess that was...|
To the batter, I decided to add Chef Didier's Natural Products - Tindok Banana Jam.
1 cup potato flour
1/2 cup (less 1 TBSP) cocoa powder
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sugar
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup Tindok Banana Jam or mashed ripe bananas
1. Place a rack in the middle of the oven and heat to 375 degrees F.
2. Lube the muffin tin with nonstick cooking spray. Or use muffin papers.
3. Sift the flour, cocoa powder, baking powder, baking soda and salt together into a large bowl. (Air is an important ingredient here so it's not enough to simply stir the powders together. If you don't have a sifter, pulse the mixture in your food processor.)
|Coz, my sifter is missing|
4. In a separate bowl, whisk together the sugar, unsalted butter, eggs, buttermilk and vanilla extract.
5. Add the wet ingredients to the dry and stir until just combined using a large rubber or silicone spatula. Resist the urge to mix it smooth. Lumps are good.
6. Add the banana to the mix.
8. Park on oven rack and and boost the temperature to 400 degrees F.
9. Bake for 18 to 20 minutes or until the muffin interiors hit 210 degrees F. (A toothpick inserted in the bottom of a muffin should come out clean.)
10. Remove from the oven and immediately turn the muffins up on their sides so that steam can escape the pan. Skip this step and you'll have gummy bottoms. Do you want gummy bottoms?
Serve immediately or store in an airtight container.
Super yum and rich in potassium from the bananas. You will get a soft and fudgy texture and with the lumpy banana meat meshed in the cake, you get a taste of both goodies. I wish you could just smell my kitchen, it's just filled with chocolate aroma...
Do let me know if you have tried this