I needed two batches of corn muffins, so decided to do a taste test. I made one batch with measure for measure gluten free flour, and the other batch with heritage wheat all-purpose flour.

The heritage wheat corn muffins took 5 minutes less to brown, rose higher, and had a smoother dome. The texture of the heritage wheat was lighter and had a better taste than the gluten-free.

This is in interesting result, because we actually prefer making our baking powder biscuits with the gluten-free flour rather than the heritage wheat (or really tasted no significant difference.) Hm. Below is the recipe I used.

• 1 cup corn meal
• 1 cup flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 15g powdered egg plus 2 Tbsp water
• 1 cup whole milk
• 3 Tbsp olive oil

Mix dry ingredients. Mix wet ingredients in a separate bowl, then combine with dry ingredients. Spoon into 12 parchment cups placed in a muffin tin. Bake at 425 degrees F until golden brown at edges (15-20 minutes).