Including gluten free ingredients can lead you to delights like millet flakes, chestnut flour and buckwheat grain with which to cook and bake. I bake a lot and will often add in some gluten free flour, just to include different nutrients into something like cookies or muffins. We eat noodles that are not made of wheat – the brown rice and wakame are a favourite – because it’s great to eat something different.
What I really like about the gluten free movement, though, is that it has moved many people away from their dependence on wheat. I’m a huge fan of variety. For decades, I’ve though that most people have too much of something that isn’t that good for them anyway. Think about a diet of wheat cereal or toast for breakfast, wheat biscuits for elevensies, a wheat sandwich for lunch, maybe another wheat snack in the afternoon and then – oh, horror – wheat pasta for supper. It really doesn’t bode well.
If you’re looking for something else to have for lunch or include with your supper, consider other grains like quinoa, amaranth, buckwheat, millet, rice and corn. And what a wealth of rice to choose from – have you tried black, jasmine, red and wild?
If you haven’t explored gluten free at Planet Organic, then you’re in for a great surprise. We have wonderful fresh products, like muffins, staples like flour, flour mixes and grains, and convenience items like cereals, biscuits, pasta, noodles, pizza base, snacks and more.
Corn Muffins recipe
These are so quick to make – 10 minutes – that you can mix them on a sleepy Saturday morning for breakfast. Lovely warm out of the oven, they are also great packed into a lunchbox. Cornmeal is better if you can’t find it, because it’s finer than polenta.
Makes: 6 large muffins
Preparation Time: 10 minutes
Baking Time: 20 minutes
- 270g/1½ cups cornmeal or quick polenta
- 75g/½ cup brown rice flour
- 100g/generous ½ cup sugar
- 1 tsp baking powder
- ½ tsp fine sea salt
- 12fl oz/1½ cups rice or oat milk
- 1 large egg, lightly beaten
- 4 tbsp sunflower oil
- 1. Heat the oven to 200C/400F and grease or line with muffin papers a large 6-muffin tin. In a medium bowl, put the polenta/cornmeal, sugar, baking powder and sea salt and mix well.
- 2. In a small bowl or measuring jug, put the rice/oat milk, egg and sunflower and mix. Add to the dry mix and whisk with a wire whisk until combined. Label into the muffin tin and bake for 20-25 minutes until lightly browned and a toothpick inserted in the middle comes out clean. Eat warm or cold, with or without butter.