November 13, 2008
This is a basic recipe which you can vary in many ways. It doesn't have a lot of starch in it so the muffins aren't tall and fluffy. They are soft, however, and using whole grain flour adds to the nutritional value. I realize that most people cannot find brown sweet rice flour. I don't think I've ever seen it for sale. I buy brown sweet rice at the health food store and mill it myself. The sweet rice flour helps keep the muffins moist. I think it will work as well with white sweet rice. I made some of these muffins yesterday and had some for breakfast this morning without warming them up! They were a little cold (room temperature) but still soft! The only addition I put in these was crushed pineapple, but you can have lots of fun trying different additions, flavoring, and spices.
Basic Gluten-Free Muffin RecipeIngredients
- 1/2 c. brown rice flour 1/4 c. + 2Tb. brown sweet rice flour 1/2 c. sorghum flour 1/2 c. tapioca starch 1/3 c. sugar 1/2 tsp. xanthan gum 1 Tb. baking powder 1 tsp. unflavored gelatin (optional) 1/2 - 1 tsp. spice (optional depending on what additions you are using and what flavors you like) 1/4 c. oil 2 eggs 1 tsp. vanilla extract (or other flavoring such as lemon) 1 - 1 1/4 c. liquid/milk 1/2 tsp. salt additions (see note)
In a medium sized bowl combine the dry ingredients. In a smaller bowl or measuring cup combine the wet ingredients and add to the dry ingredients. (If you are using wet additions such as canned fruit, use 1 cup liquid.) Mix just until moistened. Fold in additions. Put in greased muffin tin and bake at 400 degrees for 18 - 20 minutes.
fresh fruit, chopped
canned fruit - Use the juice as part of the liquid. I add 20 oz. crushed pineapple to a double batch of muffins. For pears or peaches, chop the fruit before adding it.
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Have you found that this texture/quality is actually better this way?
I prefer to use the flour mix I make up just b/c it saves a little time, but maybe I'm losing out on the texture?
I do use flour mixes at times, but I don't have one I'm truly happy with for all my baking. If I'm making a cake, I don't mind it having a lot of starch. It's a dessert after all. If I'm making something that is a part of our regular diet, such as muffins, I want it to have more nutrition. I have considered coming up with my own flour mix for this sort of baking, but haven't done it yet. I'm hesitant to add to the numerous flour mixes that are out there in cookbooks and on web sites.
Feel free to post a comment if you get good results using a particular flour mix with a recipe. That will let other people know what works.
i made them! They were very good! Again I had to substitute white rice flour for the sorghum and I did use sweet white rice instead of the brown, but they were VERY good.
Thanks again for a good recipe!
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