HomeBaking: The Artful Mix of Flour and Traditions from Around the World by Jeffrey Alford & Naomi Duguid

Author:Jeffrey Alford & Naomi Duguid [Alford, Jeffrey]
Language: eng
Format: azw3
Publisher: Artisan
Published: 2016-10-20T16:00:00+00:00

rice flour muffin-cakes

Makes 12 small- to-medium-sized, fine-textured moist muffins, pale golden-colored and gluten-free

Having met people with wheat intolerance, as well as those who are allergic to gluten (celiacs), we’re always on the lookout for baked goods that use only rice or sorghum or corn flour.

We discovered a bare-bones recipe for plunkets (we don’t know the origin of the name) in André Simon’s Cyclopedia of Gastronomy (see Bibliography). We’ve played with the recipe until it is now clear and reliable. It yields small rich muffins using only rice flour. The proportions are like those of a classic pound cake: equal weights of eggs, butter, sugar, and flour. Though the muffins are unleavened, they have a fine, moist, cakelike texture that holds together well even when we dunk them in tea or coffee.

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