Last week Ben & I had the privilege of providing a cooking demonstration of the food that will appear in our “Take Me to the River” episode for the local Gluten Intolerance Group. We are always grateful for the chance to share delicious food with other folks who want to be healthy, so this was a great opportunity.
The Cooking2Thrive® kitchen is an intimate space too small to accommodate more than a handful of people, so the group borrowed the facilities of a local church where everyone ended up crowding into the kitchen while I breaded 3 Pepper Fried Chicken Tenders and mixed up batches of Gouda Muffins.
The kitchen was hot and noisy. Ben did the frying and baking.
Luckily, there was plenty of room to spread out in the dining room where we served Gorgonzola Tarragon Deviled Eggs, Southern Style Green Beans, and Peanut Butter Chocolate Chip Cookies along with the chicken and muffins.
After dining, visiting, and viewing displays of gluten-free flours and their nutritional properties, each participant went home with a 3 Pepper Fried Chicken Tender recipe card.
We also had several requests for the Gouda Muffin recipe. For all of you who asked, and for the rest of you as well, here you go:
Makes 12 medium muffins
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup potato flour
1/2 cup sugar
1 tsp sea salt
1 tsp xanthan gum
1 teaspoon baking powder
1/2 tsp baking soda
8 oz whole milk plain yogurt
1/4 cup melted butter
6 oz Gouda cheese, diced
Preheat oven to 425º. Grease muffin tin.
Combine all dry ingredients in a large bowl. In a smaller bowl, whisk together the yogurt, and egg. Pour the liquid over the dry mixture and gently stir. Add the melted butter and continue to mix until you reach a firm, non-sticky consistency. Fold in the diced Gouda and place dough in muffin pan. Bake at 425º for 12-15 minutes or until top is browned. Remove to rack to cool.
Okay, truth time – that’s how I do it.
Here are the official instructions and the process our chef prefers:
Combine all dry ingredients in a bowl. In a larger bowl combine the yogurt, egg and butter. Slowly fold the dry mixture into the liquids until you reach a firm, non-sticky consistency. Stir in Gouda and spoon dough into muffin pan. Bake at 425º for 12-15 minutes or until top is browned. Remove to rack to cool.
Help me out – try the recipe both ways and let me know which works better by posting your comment here!