Haven’s Café & Bakery, Lenox
The wheat-free morning glory muffin at Haven has been a customer favorite since we opened. We receive more requests for this recipe than any other. We are happy to share it, for the first time, here.
We adapted this recipe from a standard, all-purpose wheat flour base into a wheatfree edition in order to satisfy our community’s desire for wheat-free alternatives. If gluten intolerance is a health concern in your household, be sure to use oats that are labeled as gluten-free. Even though oats are naturally gluten-free they are often contaminated by being processed in the same facilities as wheat, rye and barley.
Removing gluten from a recipe necessitates substituting another “glue,” something to hold it all together. We chose eggs. You’ll notice that this recipe contains 5. We bumped it up from the original 3.
Another interesting aspect of this recipe is its use of rice bran oil. The original calls for vegetable oil. We prefer rice bran oil for its mild flavor and its favorable ratio of unsaturated to saturated fats. You may not be familiar with rice bran oil, as it is just emerging in American markets. It is widely used in Asia because its combination of mild flavor and high smoke point make it especially suitable for stir-frying and deep frying. We achieve superlative results using this oil to make our French fries. We highly recommend adding rice bran oil to your pantry.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.