A gluten-free breakfast, which also doubles up as a snack! 8


The other day when I went grocery shopping I ended up buying a whole lot of whole grain flours and I was looking forward to making something different and yummy using them. One of the first things that I tried was different kinds of rotis – they were delicious, wholesome and very, very filling. But I wasn’t satisfied, I wanted to make something beyond the usual, that is when I thought of making some muffins.

Now I know that in gluten-free baked goodies, you need eggs or at least something like xanathan gum to add texture and bind the ingredients together. Eggs isn’t something I would use and I didn’t have enough time to go looking for the gum, so I read up a little more, asked a couple of blogger friends who are familiar with baking of this kind and then proceeded. This time around, I relied on just curds and flaxseeds to give me the texture I needed.

I’ve used a combination of rather strong, earthy flours, each of which have a different personality of their own. That being the case I didn’t want to do too much in terms of flavour by adding a whole lot of herbs and spices, so I kept it simple and stuck to rosemary and sundried tomatoes. You can add garlic or chilli or even any other herbs to this, the trick is to just keep it simple.

Gluten-free savoury muffins

1/4 cup each of rajgira (amaranth), bajra (pearl millet), jowar (sorghum) and ragi (red/finger millet) flours
1 tsp of baking soda
1/2 tsp of baking flour
A pinch of salt

Sift these ingredients together and keep it aside.

In a mixing bowl put together
2tbsp of oil (I used vegetable oil)
1 tsp of rosemary
1 tbsp of fresh curds
1 tsp of flaxseeds which have been ground to a paste with 1 tbsp of warm water

And mix well until all the ingredients have combined. Now add the flour mixture to this and fold well to ensure that there are no lumps.

In the end add about 1 tbsp of sundried tomatoes that have been roughly chopped. Mix well.

Divide the batter amongst the cavities in a greased muffin tray and bake for 20-25 minutes at 180 degrees celsius. Remove from the oven when a skewer inserted into the middle of the muffin comes out clean. Serve warm with a drizzle of extra virgin olive oil .

*You will notice that the muffins are dense and crumble easily, that’s exactly what the absence of gluten does!

* In case you’re okay with using eggs, then use just 1 beaten egg for this recipe and replace it with the flaxseeds. I would recommend adding the curds even if you’re using the eggs as this gives a beautiful, smooth texture

*We had these warm with some olive oil, but you can add a pat of butter or even some cheese to enjoy these as breakfast. They also make for a delicious snack, I’ve carried these to work and they’re great to satisfy those 5pm hunger pangs

I’m sending this recipe to the Come, join us for breakfast event at Cooking 4 All Seasons


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