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Wednesday, April 17, 2013

Gluten-Free Blueberry Muffin (soy-free, nut-free)



Ingredients
drys
1 1/2 cup gluten-free flour blend
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar

wets
1 cup rice milk
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

1 cup blueberries (fresh or frozen)

Directions
preheat oven to 350F

In a medium bowl whisk together all of the dry ingredients.

Then slowly stir in the rice milk, canola oil, vanilla extract and lemon extract.

When everything is incorporated, fold in your blueberries.

Scoop the muffin batter into a line muffin pan and bake for 25-30 minutes until the muffins turn a nice golden brown or until done.

5 comments:

  1. These look so delicious!!!!! when you use rice flour, can you taste it in he final muffin? I always wonder

    ReplyDelete
    Replies
    1. Hello Miss Nak,

      Thank you for your compliment.

      I usually use brown rice flour and blend it with combinations of tapioca flour/starch, potato starch (not flour), and sometimes with sweet white sorghum. So to answer your question, rice flour along with other gluten-free flours/starches take away the rice flour taste in the final product.

      Best,
      Cake Girl

      Delete
  2. These turned out soo rubbery and gummy I had to throw them away! What did I do wrong??!!

    ReplyDelete
    Replies
    1. Hi Laura,

      Sorry to hear about your experience. Each gluten-free flour blend is a little different. The gluten-free flour is use mainly consist of brown rice flour, some potato starch and some tapioca starch. I hope you find this helpful.

      Best,
      Cake Girl

      Delete
  3. hi may i ask what is your recipe for you gluten free flour mix because your old link is not working anymore...thnks

    ReplyDelete

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