• Ricki

    posted on September 23, 2011 at 10:11 am

    These sound fantastic, Amy! Buckwheat is one of my favorites, too. And I haven’t had buckwheat (or bran) muffins in so long. . . gotta give these a try! :D

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  • Laura

    posted on September 23, 2011 at 10:35 am

    What do you suggest to leave out the rice? We just found out a daughter is allergic to rice, corn, milk and beef, so having to rethink. Do you think i could just use any other safe flour for that part? Like Sorghum. Or almond?

    [Reply]

    Amy Reply:

    @Laura, You’d have to play around with it and find out. Almond flour probably wouldn’t be a good choice. I’d choose something more absorbent, like oat bran or sorghum.

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  • Judy@Savoring Today

    posted on September 23, 2011 at 1:02 pm

    Hi Amy, I have a question for you … more and more I am focusing on GF to accommodate my daughter (20) who still lives with us while going to school. I have tried a number of different flour combinations, but have yet to find one that makes cookies and pie crust without a gritty texture. We don’t eat a lot of sweets, but when we do, I want them to be excellent. Can you help?

    Sorry if you’ve already answered this a thousand times and I’ve just missed it.

    [Reply]

    Amy Reply:

    @Judy@Savoring Today, My cookies aren’t gritty, nor is my flour blend. :) I think the grittiness in pie crust might have to do with sweet rice flour….maybe throw in in a spice grinder before using it.

    Hugs,
    Amy

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    Sarena (The Non-Dairy Queen) Reply:

    I know this was a question for Amy, but I figured I would try to help out too…

    I agree with Amy, the grind of your flours might not be small enough. Also, I let my pie dough and cookie dough rest for a little bit to give everything a chance to absorb the liquids.

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  • Sarah

    posted on September 23, 2011 at 1:02 pm

    I used to love bran muffins but I haven’t had one since going GF. I can’t wait to try this. Thanks!

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  • kate

    posted on September 23, 2011 at 5:50 pm

    I love muffins and quickbreads and so do the kids (easy way to sneak in some nutrition). Thanks for this recipe (and the info on the alternative grains)!

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  • InTolerant Chef

    posted on September 23, 2011 at 6:14 pm

    Great recipe, it’s definitely hard to get extra fibre into free baking, so great idea with the rice bran.

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  • Alisa Fleming

    posted on September 24, 2011 at 10:19 am

    These look great Amy! I really need to incorporate buckwheat more. I haven’t tried it in ages.

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  • Sarena (The Non-Dairy Queen)

    posted on September 25, 2011 at 7:42 am

    I LOVE buckwheat! It makes incredible pumpkin or butternut squash or carrot cake muffins! My husband is not so much a fan of it, so when I bake with buckwheat, it’s all mine!

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  • Jami

    posted on September 25, 2011 at 5:11 pm

    Amy,
    I tried the link for the Buckwheat Pumpkin muffins and got an error. I’d love to try them as my son believes pumpkin is God’s gift to him (making up for his GF life) and I’m always trying to find new ways to prepare it.
    Thanks for all you do.

    [Reply]

    Amy Reply:

    @Jami, Thanks for letting me know – I updated the link. You can find my Buckwheat Pumpkin Muffin recipe here – http://simplysugarandglutenfree.com/buckwheat-pumpkin-muffins-slightly-indulgent-monday/

    I love pumpkin, too.

    Hugs,
    Amy

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  • Kristi Rimkus

    posted on September 25, 2011 at 5:14 pm

    I’m a fan of muffins with my coffee in the morning, but I hate the “cake” type that are packed with sugar and loads of crummy ingredients. I’ve bookmarked this recipe for my to make list next weekend.

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  • Shirley

    posted on September 26, 2011 at 10:30 am

    These look great, I will try them without egg, and use flaxseed instead. I am just new to blogging and am learning as I go. Would love to chat with you about blogging and recipes etc. Check out my new blog and website @ deliciousalternatives.com
    and my cookbook Finally… Food I Can Eat. Cheers

    [Reply]

    Amy Reply:

    @Shirley, Congrats on the new blog and cookbook!!

    Hugs,
    Amy

    [Reply]

  • Jamie

    posted on September 26, 2011 at 6:55 pm

    Hi Amy,

    I have just begun cooking sugar free (been gluten free for a few years) What are your views on molasses? I love the taste and texture but is there some way to get that without all the sugar? Are you familar with yacon syrup? Just wondering about a replacement for ginger snaps

    [Reply]

    Amy Reply:

    @Jamie, I use molasses in small amounts. It’s nutrient dense and most of the sucrose is removed from the processing. I use yacon syrup but it won’t give the same flavor.

    Hugs,
    Amy

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  • Gail u.k

    posted on September 29, 2011 at 4:24 pm

    Hi just wanted to say, love your buckwheat pancakes and so did my gluten eating daughter. Going to try your muffins, and the pumpkin ones sound very appealing too! thanks

    [Reply]

    Amy Reply:

    @Gail u.k, Joe just told me the other day that I should make those pancakes again soon. Maybe for Sunday brunch….

    Hugs,
    Amy

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  • Alta

    posted on October 5, 2011 at 3:00 pm

    Love buckwheat. These look so tasty. And the addition of maple syrup? Genius.

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  • Margaret

    posted on May 26, 2012 at 4:31 pm

    It’s hard to find many GF, DF, EF recipes that are also nut- and bean-free. These muffins are amazing – possibly my favorite GF muffin recipe. Thank you!

    [Reply]

    Amy Reply:

    @Margaret, I’m do glad you like them!! I think they’re quite delish!

    Hugs!

    [Reply]

  • Jacinthe

    posted on May 22, 2013 at 10:52 am

    What is stabalized rice bran, can we use brown rice . I also am new at this.

    [Reply]

    Amy Reply:

    @Jacinthe, They’re two different things. Rice bran is the coating from the grain of rice. You can’t use brown rice because it won’t have the same results.

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  • Jaydee

    posted on December 29, 2013 at 10:16 pm

    Hi, I’m new to your site & the idea of SS&GF. I really like the sound of these muffins, but isn’t, maple syrup just another form of sugar?

    [Reply]

  • Jacinthe

    posted on December 30, 2013 at 9:27 am

    I made these and they are great not gritty like most gluten free recipes.

    [Reply]

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