Here's the trouble. Huckleberry cafe is smack dab between my home and office. So each morning it's a conscious choice whether or not I'll stop for bone broth or a cuppa Huckleberry brew and one of these life-alteringly delicious muffins.
This is the kind of recipe that especially excites us to run. These are the foods we're really eating out there in the concrete jungle of L.A. and want the whole world to have access to! Chef Zoe Nathan's gluten-free muffins are the kind of health food we hope the future is made of. They're better than any traditionally made goodies we've ever tried, made with cleaner ingredients, and better for our bodies.
We're thrilled to have Huckleberry's gluten-free flour mix recipe and their gluten-free muffin recipe. For more of Zoe, check out our shoot at home with her making pancakes here!
If you like to bake gluten-free, whip up a big batch of this flour mix and keep it on hand. It lasts forever. You can use a store-bought gluten-free flour mix if you must, but your pastry will not taste nearly as good. I cannot stress enough what a difference this mix makes in both flavor and texture. If you don’t like the graininess of the cornmeal, you can always omit it and use a little more of the oat flour or potato starch.
There is nothing I hate more than a gummy pastry. For that reason I don’t like most gluten-free pastries out there, and I find it especially challenging to find a delicious gluten-free and vegan pastry. But once I realized you don’t have to use xanthan gum to make one of those said pastries hold together, I got hooked on the challenge of making this stuff actually taste good. This was the first gluten-free and vegan recipe I made that I really liked. And honestly, sometimes I prefer it to the white flour, butter-heavy devils I usually make.
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The post LA Bite of the Month: Gluten-Free Muffins from Huckleberry appeared first on The Chalkboard.
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