Gluten-free can be tasty. With all the repurposed ingredients and options out there these days, you can whip up some amazing corn, rice or legume based dishes.
Take these muffins from Food & Wine, for example. This is exactly what I want in a breakfast muffin or quick grab and go snack, and there isn't a hint of wheat in them.
1 cup fresh blueberries
1/4 cup plus 1 teaspoon sugar, plus more for sprinkling
1 cup cornmeal
1 cup gluten-free all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs, at room temperature
1/2 cup sour cream
1 stick unsalted butter (1/2 cup), melted and cooled
1/4 cup milk
Preheat the oven to 350 degrees and fill 12 muffin cups with paper liners. In a small saucepan, combine the blueberries with 1 teaspoon of the sugar and cook over moderate heat, crushing and mashing with a spoon, until the blueberry compote is reduced to 1/4 cup, about 5 minutes. Let cool.
In a medium bowl, whisk the cornmeal with the flour, baking powder, salt, baking soda and the remaining 1/4 cup of sugar. Add the eggs, sour cream, melted butter and milk and whisk until combined.
Spoon the batter into the muffin cups and top with the blueberry compote. Using a toothpick, swirl the compote into the batter, then sprinkle with sugar.
Bake the muffins in the center of the oven for 20 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
These are tasty little muffins. A tad dry, but tasty.
I'd add another 1/4 cup of milk next time for a bit more moisture. I'm also tempted to try these with the compote fully mixed in and incorporated instead of just in the top 1/3 or so.
Throw in a 1/2 cup more blueberries to stretch the topping further. More blueberry compote is always a great thing.