Gluten Free Vegan Cornbread muffins (need help fast)

Discussion in 'Food & Cooking' started by williams, Jun 13, 2012.

  1. williams

    williams

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    Hey forum.

    I need help with a recipe for Gluten free Vegan cornbread muffins.

    Vegan cornbread is fine but going for gluten free also is a new one for me.

    I was going to do:

    1 cup cornmeal

    1 cup gluten free flour
    3/4 cup vegan spread
    3/4 cup caster sugar
    3/4 cup soy milk
    2 tsp gluten free baking powder
    1 tsp baking soda


    2 Tbsp of ground flax 

    [font=georgia, tahoma, sans-serif]6 tbsp of warm water.[/font]

    Hopefully get about 12 muffin from this. 

    This may seem like a weird and stupid question but do you think this will work?
     
  2. petemccracken

    petemccracken

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    My starting point for muffins is from RATIO, page 69:
    • 2 parts flour
    • 2 parts liquid
    • 1 part egg
    • 1 part butter
    all by weight. Obviously, for vegan, the egg and butter need replacements.

    At a quick glance, it appears your recipe is:
    • 10 ounces flour equivalent
    • 9 ounces liquid
    • 1 ounce egg equivalent
    • 6 ounces butter equivalent
    I'm not real familiar with substituting for egg and butter, but, based on the ratio, your substitutions appear a little off. You might try decreasing the butter equivalent to around 5 ounces ( I presume the fat:water in the vegan spread is similar to butter) and upping the egg equivalent.
     
  3. williams

    williams

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    Thank you. They turned out pretty well except that the flax seed seem to give a strong after taste.