This week I bring you another recipe from my long-ish running series, “Recipes of Future Past”. This one also happens to be gluten-free, and is near the beginning of my gluten-free baking.
Before we discovered that my wife didn’t get along that well with wheat, I had never considered baking gluten-free. I had heard of it, but there wasn’t any real impetus to do so. Shortly after we found out, I decided that I would try gluten-free baking.
I looked up some gluten-free recipes that looked interesting, and I went out and got a whole bunch of different gluten-free flours. I used them in a couple of recipes, but after that, they mostly just sat there unused. That’s because it got complicated. I found that many gluten-free recipes used specific flours. There are so many different kinds, and everyone uses different ones. So having enough for all of the different recipes would mean stocking many, many different kinds of flour. It just wasn’t practical.
What I soon realized though, is that I didn’t have to go that route. I stumbled upon a really great all-purpose gluten-free flour from Trader Joe’s. At that point, I didn’t need to seek out recipes that were specifically gluten-free. I could use any recipe and just substitute the all-purpose gluten-free flour for the “regular” flour. And with this particular gluten-free flour, it works. No more stocking up on half a dozen different kinds of flour. No more researching recipes specially crafted to be gluten-free. Just one substitution and I’m done. Thank you, Trader Joe’s!
But this recipe was made before I figured all of that out. IIRC, I went out and found some millet. It was not a grain I was familiar with, but hey, why not. I don’t remember what gluten-free all-purpose flour I used for this, as I believe it predated my using Trader Joe’s gluten-free flour. My guess is that it was probably Bob’s Red Mill, as that’s the brand I generally find when I’m looking for alternative flours. I did not use the optional walnuts.
I enjoy mustard, and I enjoy cheese, so I figured this would be a good gluten-free recipe to try. And as I recall, it was. I remember them being decent muffins. The only caveat is that between the cornmeal and the millet, I believe they were a little grainy.
It was a while back that I made them, so I don’t remember them all that well at this point. I would have to try making them again in order to have more to share. But given that I would have to get millet specifically in order to make them means I’m not all that likely to do so, unless I can find a reasonable substitute. If that happens, I’ll be sure to let you know.
I should also mention that around the time I made these, I also made another set of muffins that I found at the same time from the same source: Gluten-Free Banana Chocolate Muffins. As I’m constantly expanding the Recipes of Future Past section, you will probably hear about these sooner or later.
If you happen to make these, let me know how they go. I’d love to hear. And if you have any other gluten-free recipes, or recipes that you’ve successfully gluten-freeified, feel free to share. I’d love to hear about those, too.
Recipe courtesy of The New York Times.