Skip to main content

Gluten-Free Peach Muffins with Almond Flour

Tender gluten-free muffins with peaches and almond flour


Juicy. Peach. Muffins.

Today is a total beach day. And here I am working. Editing photographs of peach muffins and writing up a gluten-free recipe. No rest for the wicked. Or the self-employed. We bloggers toil at our living daily, working through holidays, Sundays, football games, and oftentimes, dinner. We tend and tweak and pretty much live a tethered geek life. The opposite of glamorous.

Or maybe it's just me.

Because there are plenty of extroverted bloggers who travel and attend blogging conferences and hob nob. They dine together and smile brilliantly in group pictures, tweeting breathlessly their mutual squee and Instagram cocktails. 

And I envy them. Sometimes. Just a little.

But alas, it is not meant to be. I am destined, you see, to the role of wallflower. 

Because the mere, fleeting snippet of a thought about flying somewhere- alone- which, you know, entails the whole going through various humming x-ray machines and raising your arms for total strangers wielding wands up your inner thigh, not to mention, the whole taking one's shoes off and fumbling to put them back on (the right feet) so that the person (make that seventeen persons) behind you doesn't get impatient while you wrestle with your buckles and your unzipped purse and boarding pass and reading glasses and explain to the squinting security guy that the mystery wad of metal in your bag's side pocket is only dimes and quarters you collect for Santa Monica parking meters as he picks out all thirty-seven coins just to make sure and for good measure keeps your nail clippers (in all the excitement, you didn't confess you were also carrying nail clippers). 

And then there's the whole belting yourself into a hulking metal beast with wings that weighs goddess knows how many megatons, and snugging your post-baby pelvis to a polyester burnt orange float-able seat cushion between a shiny headed businessman who obviously ate raw onions for lunch and college professor reading the New York Times who you just know secretly wants to discuss Obama's clean energy policy. 

Where is Matthew McConaughey when you need him?

Such visions send spikes of fear and loathing down my duodenal canal.

So I imagine muffins.

I inhale peaches at the market admiring their curve and fuzz. I peel them gently and coax out the stone pit. I slice them into jewels that will fit on the tongue and give up a burst of sweet tart juice. I stir almond meal into powder soft flours and squeeze lime juice and sprinkle cinnamon.

I bake.






Gluten-free almond flour peach muffins

Peach Muffins with Almond Flour Recipe

By Karina Allrich September 2010.

Finely ground almond meal is a lovely gluten-free flour that is subtly sweet and fragrant. If you prefer to use a different g-free flour, substitute the one and one thirds cup of almond flour with your favorite all-purpose gluten-free flour mix.

Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners.

Ingredients:

Whisk together:

1 1/3 cups almond meal (or hazelnut meal)
1 cup sorghum flour (or fine brown rice flour, if preferred)
1/2 cup tapioca starch or potato starch
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon ground cinnamon
3 teaspoons bourbon vanilla extract

Beat in:

1 1/3 cups packed organic light brown sugar
2 tablespoons coconut oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy* or 2 eggs
1/2 cup coconut milk, more as needed, up to 3/4 cup* or dairy milk
1 teaspoon fresh lemon or lime juice

Beat the batter until it is smooth, much like a slightly thickened cake batter.

Add in:

1 1/2 cups diced fresh peaches, see option below*
Stir gently to combine.

Instructions:

Spoon the muffin batter into the twelve lined cups. 

Bake in the center of a preheated oven for 23 to 25 minutes, until  the tops are golden and firm to a gentle touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Pop the muffins out of the pan to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy bottoms).

If by some chance, Babycakes, your muffins are soggy or slightly underdone-- due to unforeseen oven temperature variations-- place them back into the oven directly on the center rack for five minutes or so.

These babies are divine warm. And delicious thawed and fresh from the freezer. So wrap and freeze any leftover cooled muffins for future on-the-go treats.

Makes a baker's dozen.



Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



GFG notes*

An option for the peaches- if you have the time- is to pre-cook them a bit in a pan with a dab of butter/non-dairy butter, and a sprinkle of light brown sugar and tapioca starch. Stir the peaches till coated. Heat over medium heat until the peaches start to bubble a little around the edges. Turn the heat to low and cook for five minutes. This gives the peaches a head start in the baking department.


If you prefer using real eggs in your gluten-free baking, I recommend using two to three organic free-range egg whites, beaten till frothy. You'll need 1/4 cup liquid.



TRENDING

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Gluten-Free Coconut Flour Apple Cake

As soon as I buy apples and start daydreaming about my favorite fall confections- imagining clear, cool evenings on Cape Cod and Miles Davis' haunting rendition of Autumn Leaves . September turns golden and sultry with a hint of rain, reeling me back into the closet to peel off my boyfriend jeans and fresh new flannel shirt. Faster than Gordon Ramsay can mock sashimi, Yours Truly is grabbing faded summer shorts and my favorite Patriots t-shirt to bake barefoot. See what I do for you? So go ahead, babycakes. Enjoy this new apple cake recipe. Share a slice or two amongst yourselves. Don't worry about me here in my hot little Hollywood apartment. Really. Go. Have some cake. You'll love it. Apple kisses, Karina xox

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Pumpkin Polenta Recipe with Tomatillo-Avocado Salsa

Vegetarian pumpkin polenta with salsa fresca. The first gifts of Fall have arrived. Time to dig out the Crock Pot and your favorite flannel shirt. If you can find it, that is. It's got to be around here somewhere, right? You used it wore it to death last year. Or was that the year before? The harvest moon is playing tricks with your memory again. The crows outside in the oak trees caw like the crows in tomorrow's dream. Days turn into weeks and lunch turns into next month's breakfast. Hours spill through worm holes of time like so many episodes of Lost . And the Buddha imagines the universe. And gets it close to right . We're talking atoms, people. Particles of teeny tiny specks of even tinier teenier fragments of a single point of something so small the naked eye perceives it as invisible. Yet the Buddha perceived this. In 528 BC. I ponder this as I walk in a stream of brittle bronze oak leaves. The succession of days that adds up to a life is only a

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg