Guava Muffins with the Homemade Gluten-free Flour Mix

An absolute move over to the gluten-free camp has yet to be achieved.  However, a baby step or two has been taken.  I've been buying Quinoa, corn or rice pastas, and have now made up my own AP flour mix, the one recommended by Shauna, the Gluten-Free Girl, with a 70% whole grain flour to a 30% starch ratio.  My present one being composed of corn flour, brown rice flour, sorghum and teff, with the starch end made up of potato, tapioca and white rice.

I would like to say that these muffins are an unqualified success, but.... not completely happy.  They are good, with a fine light texture, and needing only a tad more definition.  Some graininess.  Oat bran might do it. Does that make sense?  It might be I need to try another mix.  One with fewer components.  Maybe only whole wheat spelt (which has a small amount of gluten) sorghum and quinoa for the flour side and just the tapioca or white rice on the starch side. Of course, then I wouldn't be able to call them gluten-free.  But, it's not like I'm allergic, just that using less gluten is helping joint and arthritis symptoms.  And, experimenting is enjoyable.  Just call me a food scientist.

But the crepes I made with the mix on Sunday morning were great.  It totally worked, giving them a nice nutty character. You don't necessarily want the texture of grain in your crepes.  More on these later.

These fruity muffins use the same clever principle as those Blue Blueberry Muffins I posted about a few years back.  The ones from Joanne Fluke's tasty escapade, the Blueberry Muffin Murder.  Nothing like a good murder mystery with recipes included. What a fun series of books she's written. So, the concept is to add some compote or pie filling in addition to your fresh or frozen fruit, for an extra zap of the flavor.  However, that is where the muffin connection ends.  Shauna's are gluten-free, of course, it goes without saying.  And not so sweet as the Blueberry ones.

For these Guava Muffins I first made up a compote or pie filling, whichever you want to call it from the last of my frozen stash.  Next time I believe I will try using jam for the compote.  Say fresh blackberries with the addition of blackberry jam?  Like that.  Another scientific experiment.

Guava Compote or Pie Filling

Ingredients
4 cups guavas, washed and dried, seeds removed and cut into small dice
1/4 cup water
1 cup sugar
3 tablespoons cornstarch
2 tablespoons orange juice and zest of 1

1. Wash and dry the guavas and chop into a fairly small dice.

2. In a medium pot bring the water, sugar, corn starch and lemon juice to a boil.

3. Pour in the guavas and zest carefully and bring the mixture back to a boil, stirring continuously with a long spoon. Keep stirring for about 5-10 minutes while the fruit releases its juices, the mixture thickens, becoming  glossy and the fruit softens.  This can be kept in 1/2 cup measurements, in zip-lock bags in the freezer for quick use in muffins. Or yogurt, or on waffles or in crepes.  Many uses for this.

Guava  Muffins, Gluten-free

adapted from the Gluten Free Girl and the Chef's recipe

280 grams (about 2 cups) all-purpose gluten-free flour
140 grams (about 1 cup) teff flour (next time I will just use all GF flour - which already has teff in it)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon guar gum
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1/3 cup sugar
1/3 cup brown sugar, lightly packed
2 eggs
1 cup sour cream (or thick Greek yogurt)
1/2 cup guava compote (I think jam would work here as well)
1 cup raw guava, fine-diced
coarse raw sugar for the tops of the muffins

 Preheat the oven to 375°. Grease the muffin tins with butter or oil spray

 Combine the flour, baking powder, baking soda, kosher salt, and guar gum. Set aside.

 Stir together the butter, sugar, and brown sugar in a stand mixer or by hand.  Add 1 egg at a time, stirring well between each egg. Mix in the sour cream and compote. Combine until they are mixed well.

Now add the wet ingredients to the dry and stir until they are just combined. Stir in the raw guava. Scoop the muffin batter into the tins, slightly above the edge. Sprinkle raw sugar on top.

Baking the muffins. Slide the muffin tin into the oven and bake for 12 minutes, then turn the muffin tin 180° to promote even baking. Bake until the tops are golden brown and the muffins feel firm to the touch, about another 10 to 12 minutes.

Let the muffins cool for a moment or two, until you can touch them.  I always lift each muffin free of the tin and turn it on its side in the cup to cool a bit, so they don't get soggy.

Makes about 12 muffins, plus a small loaf tin, unless you have the jumbo muffins pan.

This will be linked up with Chaya's My Meatless Mondays and the Hearth and Soul Blog Hop. Always good to see what everyone's cooking up.