Recipe: Gluten and Dairy Free Muffins / by Ginevra Held

One of the results of the 21 Day Elimination Diet, for me, is more openness to gluten and dairy alternatives.  As much as I love Gluten and Dairy, I must now admit that consuming them less, does make one look and feel better.

So the other day at the market, I bought some Buckwheat flour (called Sarassin in French in case you are shopping at L'Eclerc too).  I usually check 3 sources for recipes online, Bon Appetit, Food52 and increasingly GOOP.  After perusing the 3 sites, I decided I liked Goop's Buckwheat & Banana Pancake recipe the best.  As per usual I made substitutions based on what I had, and what I like. The first time I made these, I made them as pancakes.  The next time, I made them muffins.  For Goop's Buckwheat and Banana Pancakes, click here.

What I liked about the recipe was that it called for alternative flours and dairy.  Now, although I like the idea of Almond Milk, I don't like that you pretty much can not buy one without preservatives in it.  So I thought, what is milk essentially?  It is water and fat.  So instead of milk, I substituted water and two types of oil, olive and coconut.  

The recipe calls for 1/2 cup of buckwheat and then the recipe gives you choice of 1/2 cup of all purpose flour, or spelt flour or rice flour to go gluten free.  Well I didn't have any rice flour, I still wanted to go gluten free, so I added coconut flour.  I did not have enough coconut flour, so I also added shredded coconut.

Lemon juice is critical here.  Some pancake recipes call for vinegar (Chocolate Covered Katie fatcake Pancakes) and some for lemon juice (Dr Hyman Blueberry Walnut Pancakes)  I prefer lemon juice, but if in a pinch, cider vinegar is okay. (By the way, both of those are excellent pancake recipes.)

Here is my recipe:

3/4 cup water plus 2 tablespoons

1/4 cup olive oil

2 tablespoons coconut oil, melted

1 tablespoon lemon juice (about half a lemon, do not omit)

1 tablespoon maple syrup

1/2 cup buckwheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 coconut flour

1/4 cup unsweetened (of course) shredded coconut

pinch of salt

2 teaspoons coconut sugar

1 teaspoon each of cinnamon and nutmeg

Optional: Cacao paste discs


Mix the wet ingredients in a bowl.  Mix the dry ingredients in a separate bowl.  

Add wet to dry and stir to just combine. If you find the batter too wet add a little bit more buckwheat flour.  This is a wet batter but it should have some integrity.

Using a spoon, put spoonfuls of batter into your cupcake mold.  These babies rise a bit, so don’t over fill.

If using the cacao paste, gently push one or two into the cupcake and then cover with a bit more batter so that they end up in the middle of the cupcake, and don't get burned while baking.

Bake at 200 degrees Celsius (about 400 Fahrenheit) for about 15 minutes, or until golden.

Push Cacao paste wafers gently into center of muffin

Push Cacao paste wafers gently into center of muffin

Then Cover them with a bit more batter...

Then Cover them with a bit more batter...


These are delish!!!!

Also, did I mention they are gluten free!

I love coconut flour and desiccated coconut in this.  It's great to use these alternative flowers and get a lovely treat.  

Let me know how it goes!


xo, Ginevra