 So, I decided to make my first leap into dairy free/gluten free baking! I always get a little nervous when I am working with something completely different. I decided to try out some masa harina (corn flour) today (get this from the Mexican section of the store, but make sure it says gluten free-it is way cheaper there). I have started to do a lot of reading on the subject of gluten free baking. I think the key to it, is finding the right mixes for your own preferences. I know we like cornbread around here, so I thought we would try out the corn flour first. I have to say that I am very happy with the outcome of this recipe. I would describe it as a cross between an angel food cake and soft lady fingers (the cookies). I think there is some room to play around with it, so I am excited that I have found a great "base" recipe for me to start from!
 You start off by making a meringue. This recipe uses egg whites for the structure and leavening (with a little baking soda). The batter is very light and fluffy. This time, I baked it in a jumbo muffin pan for individual servings. It rises quite a bit during the baking process and then falls somewhat when it is done. I say that makes it a great recipe of a nice scoop of dairy free ice cream and some pureed fruits on top! As you will see, I used weight and volume on this recipe. I want to really be careful with the gluten free stuff so it stays as light as possible.
 Corn Flour Sponge Cake
7 TBSP or 60 grams corn flour (masa harina)
1/2 tsp cream of tartar
1/4 tsp baking soda
2 eggs, separated
1/8 teaspoon salt
1/2 cup or 100 grams granulated sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees. Spray 6 jumbo muffin tins with cooking spray.
In a bowl, mix together the corn flour, cream of tartar and the baking soda with a whisk.
In the bowl of an electric mixer, beat the egg whites and salt until they start to foam. Start to add the sugar one tablespoon at a time. Continue to mix the eggs and sugar until they turn into a thick meringue. Next add the egg yolks one at a time and then add the vanilla. Fold in the dry ingredients very lightly. Make sure they are completely mixed in, but don't deflate the mixture.
Using a large ice cream scoop, carefully divide the batter in the muffin tin. Bake for 10 - 13 minutes. The muffins should be bouncy, but not hard when you feel them.
6 muffins = 127 calories eachLabels: gluten free, muffins, quick bread |
I have never though to use corn flour! sounds delish :)