Cooking gluten-free generally means testing recipes using substitute ingredients. The trick is to end up with a formula that equals the original in taste and texture. This process usually increases in difficulty as one increases the list of ingredient substitutions, such as casein.

The glorious exception is in making quick breads or muffins. Our quick breads and muffins are in many cases indistinguishable from the gluten-variety and even more miraculous, so are our gluten-free and casein-free results. There are two key reasons.

The first is the gluten-free flour that we use. We use the Gluten-Free Pantry’s Country French Bread Mix as a straight substitution for flour. Although we have no affiliation with the Gluten-Free Pantry, we are champions for this product. We have tested hundreds of recipes with a variety of gluten-free flour formulas and none come close to producing the same authentic results.

The second is that many of our quick bread and muffin recipes call for canola or vegetable oil instead of butter and fruit puree or chopped fruits instead of dairy products. Substituting oil for butter will actually improve your results. Oil will make quick breads and muffins moist and it seems to lend a kind of elasticity to the texture, much like gluten itself.

For those recipes that do call for dairy, we have found that the use of soy products is nearly undetectable in the finished product. Plain soy milk or in some cases, soy based sour cream or yogurt are great choices.

We invite you to try the following quick breads and muffin recipes and see if you don’t agree that gluten-free, casein-free baking can be a delicious experience!

Banana Bread

Chocolate Zucchini Bread

Dutch Apple Bread

GF CF Blueberry Muffins

- Glutenfreeda