The Home Economics Bit
Did you know?
Bread soda is commonly used as a raising agent in baking. However, because it is an alkali it is only effective as a raising agent in recipes where there is also an acid and liquid present. In this recipe, buttermilk provides both an acid and liquid. The alkaline bread soda reacts with the acidic buttermilk (in the presence of a liquid) which creates carbon dioxide (CO2). CO2 is a gas, and gases rise when heated (the heat of the oven will cause the CO2 to rise, which in turn enables the mixture/batter to rise). Therefore, it is important to remember that bread soda cannot work effectively as a raising agent in baking unless there is also an acid and a liquid present (e.g. buttermilk, natural yoghurt, sour cream) to enable the production of the gas CO2.
Gluten Free Triple Chocolate Muffins
- 250 g gluten free self raising flour
- 2 tbsp cocoa powder (unsweetened) ensure gluten free
- 1/2 tsp bread soda ensure gluten free
- 1/2 tsp salt
- 100 g caster sugar
- 250 ml buttermilk
- 100 ml rapeseed oil
- 2 eggs
- 75 g milk chocolate chips ensure gluten free
- 75 g white chocolate chips ensure gluten free
- Preheat oven to 180℃ (fan).
- Sieve the gluten free self raising flour, bread soda, salt and cocoa powder together in a large mixing bowl.
- Stir in the chocolate chips.
- Using a seperate mixing bowl, gently whisk together the eggs, sugar, buttermilk and oil.
- Pour the wet ingredients into the dry ingredients, and using a spatula gently mix until just combined.
- Spoon the mixture into the muffin cases (each muffin case should be 2/3 full).
- Bake in the preheated oven for 22-25 minutes, until well risen.
- Leave to cool in the tin for a few minutes before removing and cooling completely on a wire rack.