It is very difficult to find decent gluten free savoury baked goods on the high street, most bought bread seems to be either really dense and rubbery, or dry and falling-apart when cut. We have pretty much given up on the search for something that resembles the real deal in shops. I made some impromptu cheese and herbs muffins a couple of months ago, they weren’t gluten free, but they tasted like giving a bite to a cheese cloud. I have since made them a couple of times with gluten free self-raising flour, with really good results: they are full of flavour and unbelievably fluffy. I want to share with you this dead easy recipe. If you make with gluten-free flour, will make you forget that these are actually gluten free muffins. This recipe will definitely make you give muffins the credit they deserve. And you can whip up a batch in half an hour.
We’ve grown thyme and sage this summer, and I think they both go brilliantly with cheddar; parmesan and basil, and sun-dried tomatoes and oregano, are also great combinations.
Ingredients (makes 8)
110g gluten-free self-raising flour
100g grated cheese
2 large free-range eggs
a handful of chopped sage and thyme
1/3 teaspoon coarse sea salt
1. Heat the oven to 180C and line a muffin tin with 8 paper cases
2. In a large bowl, whisk together all the ingredients until just evenly distributed.
3. Scoop the mixture into the muffin tin and bake for about 18 minutes, until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.