Oatmeal Rhubarb Muffins or Loaf

These are more like cupcakes than muffins or loaf slices. So tangy, moist and nutritious you’ll go back for seconds.

¾ cup  sorghum flour (175 mL)
2/3 cup  GF oat flour (150 mL)
1/3 cup GF oats (75 mL)
¼ cup  tapioca starch (50 mL)
¾ cup  packed brown sugar (75 mL)
1 ½ tsp  xanthan gum (7 mL)
1 tsp  baking soda (5 mL)
½ tsp  salt (2 mL)
1 tsp  ground cinnamon (5 mL)
1  egg
1 Tbsp  grated lemon zest (15 mL)
1 Tbsp  freshly squeezed lemon juice (15 mL)
¼ cup  vegetable oil (50 mL)
1 cup  fortified soy beverage, Lactose-free milk or milk (250 mL)
1 ½  cups finely chopped rhubarb (375 mL)

1. In a large bowl or plastic bag, combine sorghum flour, oat flour, oats, tapioca starch, brown sugar, xanthan gum, baking soda, salt and cinnamon. Mix well and set aside.
2. In a separate bowl, using an electric mixer, beat egg, lemon zest, lemon juice, oil and soy beverage until combined. Add dry ingredients and mix just until combined. Stir in rhubarb.
For Muffins:
3. Spoon batter evenly into each cup of prepared muffin tin. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Bake for 20 to 23 minutes, or until firm to the touch. Remove from pan immediately and let cool completely on a rack.
For Loaf:
4. Spoon batter into prepared loaf pan. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Bake for 60 to 70 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.
To make this recipe egg-free: Combine 2 tbsp (25 mL) flax flour or ground flaxseed with 2 tbsp (25 mL) warm water. Let stand for 5 minutes. Add with liquid ingredients. Increase baking time by 2 to 3 minutes for muffins or loaf.
Tip: You can use fresh or frozen rhubarb. If using frozen, partially thaw in the microwave before chopping finely. Drain well, then pat dry with paper towels.

This recipe is used with permission from Donna Washburn and Heather Butt, Complete Gluten-Free Cookbook, Robert Rose, 2007, page 154.  Check out their website at www.bestbreadrecipes.com.

Last updated on September 28, 2011 by Avena Foods