We Provice Recipes

You want a muffin.

Maybe even a big muffin. A jumbo muffin tender and sweet and fragrant. Worthy of sinking your teeth into. Worthy of the calories. That kind of muffin. The trouble is, most standard gluten-free muffins turn out so small they resemble snack time for tiny people. I'm not exactly sure why, but I've noticed the shrinkage factor with gluten-free baking in general. You use the same amount of flour as an old school wheat flour recipe, but when all is said and done, when the muffins are baked and cool and ready to wrap- or better yet, nosh- you hold one up to the morning light to inspect it and think, What the Hades happened? Did it shrink- or is it me? Am I imagining this minor disappointment?

Am I getting neurotic about muffin size now?

I don't have the answer for you. I'm a cook not a scientist. But I suspect it is the lack of gluten that makes the difference between yummy-plump and expansive and, well, shrunken and kinda sad. Gluten is a giving protein that lends breads and muffins that lovely je ne sais quoi (French for, I don't know what). That It Factor, that elastic, rising... generosity (even if it is evil for celiacs).

My point? I began to wonder if twelve Lillipution muffins were worth the effort. If I might be better satisfied by going for six. The jumbo set. Less servings, true. But.

Maybe baking these babies larger would produce a more muffiny muffin. You decide.