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Gluten-Free Corn Muffins

PAIR WITH

Roasted Beet and Carrot Soup

(PAGE 32)

This is easily my favorite corn bread recipe of all time and it just happens to be gluten-free. The combination of sweet rice flour and cornmeal makes these muffins exceptionally light, and the addition of Parmigiano-Reggiano gives them a savory umami boost. For the most tender muffins, use fine-ground yellow cornmeal, not the medium-ground cornmeal that’s used for polenta and grits. If you can’t find the finer grind, whiz medium-ground cornmeal in a clean spice grinder or a high-powered blender until finely ground

.

MAKES

12

MUFFINS

SERVES

12

ACTIVE TIME

8

MINUTES

TOTAL TIME

30

MINUTES

1 cup [140 g] sweet rice flour

1 cup [140 g] fine-ground yellow cornmeal (I use Albers Mill Yellow Cornmeal)

1

/

4

cup [8 g] finely grated Parmigiano-Reggiano cheese

2 Tbsp chopped fresh thyme

1

1

/

2

Tbsp sugar

2

1