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Any Kind Muffins (Gluten Free)

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“5 stars on http://www.celiac.com. Add anything you like to make them special. Blueberries, chopped banana and vanilla or chocolate chips (Live Free brand are soy free), apple pieces and cinnamon with raisins, etc. I find these keep best if I wrap them in aluminum foil while they are still slightly warm.”
READY IN:
35mins
SERVES:
6
YIELD:
6 large muffins
UNITS:
US

Ingredients Nutrition

  • 12 cup brown rice flour
  • 12 cup rice flour (white rice flour)
  • 14 cup tapioca starch or 14 cup sweet rice flour
  • 13 cup sweet rice flour or 13 cup potato starch
  • 12 cup organic sugar or 12 cup brown sugar
  • 2 teaspoons gluten free baking powder (or a tad more baking soda & 1tbs organic apple cider vinegar in at last minute)
  • 1 teaspoon baking soda
  • 1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
  • 14 teaspoon sea salt
  • 13 cup bland oil
  • 1 large egg (or use 2 Ener-G egg replacer eggs)
  • chopped fruit, Enjoy Life chocolate chips, spices, etc. (additions)

Directions

  1. * Additionally you need 1 cup of something wet (sour cream, squished banana, yogurt, applesauce, juice, etc.).
  2. Preheat oven to 350°F.
  3. The basic procedure for all muffins is mix dry ingredients.
  4. Then add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand.
  5. Scoop into lined muffin tins generously.
  6. Bake in preheated oven for about 25 minutes (until a skewer comes out clean).

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