Confession: I’m not supposed to eat most of the things that I bake and post on here, and generally I don’t – I let other people eat it all instead! – because wheat and dairy make me feel sick. I’m not allergic, just intolerant, and I’d rather not feel nauseous so I tend to avoid those foods.
I’ve been a bit scared of attempting to bake anything wheat & dairy free though, partly because I’ve eaten some things in the past that were pretty awful, and also because they seemed far more of a hassle to make! This all changed on the weekend though. I found a huge range of wheat free & dairy free products in a local supermarket, including a packet muffin mix, and it seemed like a perfect place to start – easy, cheap, and it would use up the old blueberries that I had in the fridge!
Initially I was reluctant to go with a packet mix, it feels a bit like cheating to me, but I thought it would be the safest place to begin. If the muffins went wrong then I wasn’t left with a heap of leftover ingredients that would be hard to use, and it would give me a good idea of what the final product should be like when I start trying to bake them from scratch.
The instructions were easy, and all I needed was eggs, water and the filling (I used some blueberries that were slightly past their best, but you could use almost anything). The batter was really sticky, but it was just the right quantity to make 6 big muffins.
They were slightly crunchy on the outside and soft and cakey in the middle, and turns out I really loaded them with blueberries! I was impressed.
Overnight I kept them in an airtight container on the bench, but by the next day they had lost their crunch and gone kind of sticky. I warmed one up for breakfast and it still tasted good, but I’d say these are best on the day that they are made, fresh from the oven.
I got myself some wheat free self-raising flour too, so I may even give cupcakes a try soon – I’m excited that I’ll actually be able to eat them this time, so stay tuned for that experiment!