| | Published February 26th, 2014
| These Muffins Don't Need Gluten or Dairy to be Yummy!
| | By Susie Iventosch |  | | Gluten/dairy-free cinnamon streusel muffins Photo Susie Iventosch |
There are not many conversations around food these days that don't involve a discussion of gluten allergies or intolerance, and the growing demand for a gluten-free diet. At first, I was somewhat skeptical, thinking it a bit trendy unless there was a real diagnosis of Celiac disease. But more and more people seem to be testing the results of such a diet, and many Lamorinda restaurants now offer gluten-free menu options. Quite a few of the people I've spoken with who've gone off gluten say that chronic pains have disappeared, or it's improved gastrointestinal issues, or they've had an easier time losing weight, or they just plain feel better.
So what is gluten, anyway? By definition, gluten is a mixture of two proteins present in cereal grains, especially wheat, but not limited to wheat, and it is responsible for the elastic texture of dough made with flour from these grains. People who have Celiac disease have an abnormal immune response to gluten and shouldn't eat it. Those with an intolerance or sensitivity to gluten, may feel better by avoiding it.
According to articles on WebMD.com and Harvard Health Publications, it is strongly suggested that a person consult with their doctor before going on a gluten-free diet, especially if they suspect a gluten allergy, or Celiac disease - a disease that causes damage to the small intestine when gluten is ingested. The reason for this is that the diet can skew the results and interfere with a true diagnosis. Also, a gluten-free diet can be lacking in minerals, vitamins and fiber. People who choose to eat a gluten-free diet may want to consult with a nutritionist to make sure they are getting the fiber they're accustomed to and the essential vitamins and minerals they need.
Although I've never had a problem with gluten or wheat, I do love these muffins and would like others, even those with gluten or dairy issues, to be able to enjoy them. So, I have replaced the wheat flour with rice flour and the milk with coconut milk. The recipe turned out nearly identical to the regular recipe, except that the rice flour makes them a little finer in texture. Next time, I am going to try making them with apple juice in place of the milk and see how that works out. Enjoy!
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Sources:
http://www.webmd.com/digestive-disorders/celiac-disease/features/gluten-intolerance-against-grain
http://www.livescience.com/39726-what-is-gluten.html
http://www.health.harvard.edu/newsletters/Harvard_Health_Letter/2013/April/considering-a-gluten-free-diet?utm_source=health&_medium=pressrelease&_campaign=health0413
http://www.webmd.com/diet/healthy-kitchen-11/truth-about-gluten
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Gluten/Dairy-Free Cinnamon Streusel Muffins
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(Makes 12 muffins)
INGREDIENTS
1 cup light brown sugar
2 cups rice flour
1 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup canola oil
1/2 cup chopped pecans or walnuts, or combination
2 eggs
1 cup lowfat coconut milk, or coconut milk creamer
1 teaspoon cider vinegar
1 teaspoon baking soda
DIRECTIONS
Preheat oven to 350 degrees. Spray 12 muffin tins generously with cooking spray.
Mix first four ingredients together in a large bowl. Add oil and stir with a fork or spoon until crumbly. Set aside 1 cup of this mixture along with the chopped nuts for streusel topping.
To main batter, add eggs, coconut milk, vinegar and baking soda. Mix until smooth.
Divide batter evenly in the 12 muffin tins. Then, sprinkle streusel topping over each, completely covering batter with crumb topping.
Bake for approximately 20 minutes, or until tester comes out of muffin centers clean.
These can be stored in the freezer for several weeks.
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Lamorinda Weekly, Moraga CA