If you’ve ever tried baking a recipe without baking soda/powder you know that it just comes out like mushy bread pudding. I searched all over the internet to see if I could find a way to bake without baking soda but couldn’t find any recipes. I decided to just adapt one and see what happened. After a couple of experiments I got one that worked very well. You won’t get as much rise as a recipe with baking soda but it will be enough to make the muffin fluffy and not mushy. Here it is:
2 eggs
5 tbs sugar
4 tbs canola oil
½ tsp vanilla
½ cup quinoa flour
Dash of salt
1/8 cup of water
Preheat the oven to 350. Place cupcake liners in a six cupcake pan. Separate the yolks from the whites. Beat the whites until soft peaks form. Add 4 tbs of sugar, one tbs at a time, whisking between each. Add the 5th tbs to the yolks as well as the oil and vanilla. Softly whisk the yolk mixture in to the whites. Mix the salt in to the flour then sift it over the egg mix and fold it in gently. Add the water carefully mixing the batter. Pour the mix in to 6 cupcake liners and bake for 25-30 minutes. Let cool before serving.
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