My Notes On Flour Usage For Muffin Baking

Muffins are like my signature food. It is the one, that got me into food experimenting and the one that I used to make almost every week at least. Not having an oven handy, I am still looking over the ways to make muffins without one, so far unsuccessful.

But since I baked the muffins quite a lot of times, I had tried different variation on the same theme. Almost every time, I would do something different. At least one little details.

Being how I am, since the flour is not just a tiny detail, I had to experiment on it. More with some types of flour and less with some others.

I started baking with the wheat flour. There was nothing too wrong with it, except that I was not be able to get the muffins to rise. The did a little, but not even close to what I wanted. But the taste was good and the structure was better than the ones bought in the supermarket.

Then I wanted to make muffins for the group, that I socialize with. But one of the people there have a celiac disease. So I tried to make the same recipe, but I used the rice flour instead of a wheat one.

Rice flour was better than wheat flour. The change in the rising of the muffins was really noticeable. Still not as much as I wanted, but a lot closer to it. Not only that, I preferred the more soft and airy like structure. Not that it was that different, but I noticed. Even the taste seemed to improve a little.

After that I read somewhere, that effect comes, because rice flour does not contain gluten. So I set up a couple of tests.

I used the corn flour first. I found the taste of the flour disturbing me from the taste of the muffin. It didn't add to the balance. Also, it made the muffins dryer than usual. But the flour did made the muffins raise more than the wheat flour. But less than the rice one.

I used the buckwheat flour next. The taste of that flour was also strong, but did not bother me. The raising was about the same as the corn one. The structure was similar to the wheat one, but the muffins did end up a little dryer.

I once tried baking muffins with tapioca flour by accident. I mistook the container with tapioca flour for the one with the rice flour. They raised a lot and they tasted great. But the structure got a chewing gum like structure, that was hard to chew.

I usually use the rice flour these days. If that one is unavailable, then I used the wheat or the buckwheat one. But I could probably still make something eatable from corn one. And tapioca flour can sit this one out.