Lorraine has once again sent along one of her delicious gluten-free recipes! This time it’s for a gluten-free basic muffin mix! While I, myself, haven’t tried this recipe, it appears as though it’s quite flexible in regards to the ingredients you can add.
Here is the Gluten-Free Basic Muffin Mix recipe exactly the way Lorraine enjoys it:
Gluten Free Basic Muffin Mix
Ingredients
- 8 cups of flour I use 1 cup of quinoa, 1 cup buckwheat, 2 cups amaranth flour, 1 cup of chick pea flour, 1 cup coconut flour and 2 cups of arrowroot flour
- 13 tsp of gluten free baking powder
- 10 tsp of cinnamon I love cinnamon, so you could reduce the amount to taste
- 5 cups of liquid I use vanilla rice beverage or almond beverage
- 1 1/3 cup oil
- 4 eggs
- Optional: Carob chips shredded vegetables (carrots, zucchini, sweet potato), orange or lemon peel, unsweetened shredded coconut, nuts or seeds.
Instructions
- Preheat oven to 375 degrees F.
- Mix all ingredients together.
- Bake in unbleached, chlorine free large baking cups for 20 – 25 minutes.
- Check for doneness by inserting a toothpick into the batter. If the toothpick is dry when you withdraw it from the muffin mix, the muffins are done.
- Let stand until cooled off and store either in freezer containers or storage bags.
Hello,
I got so excited at the title as I just started a search for a gluten free muffin recipe. I like to eat gluten-free. My husband does not, but I think if it can be gluten-free and tasty, he can be convinced. ????
The recipe is no longer posted. Do you mind posting it again please?
Any ideas on how to lower the sugar. Diabetes is in the family, so I try to be careful…
Best!
Mk
It should be fixed now, thanks for letting me know!
It’s so fantastic to have a go-to recipe that can be adjusted for your needs (or cravings!) again and again!
Thank you so much for sharing this, it’s going to come in very handy in our house!
I tried this recipe and it is good. It tastes good and most importantly for a GF muffin, it has good texture. i.e., it holds together and it is not crumbly. The muffins don’t taste like traditional gluten-full muffins, but they are quite tasty nevertheless — they don’t taste fake, or cardboard- like, as is the case with some of the pre-made stuff on the market.
Since it is a very big recipe, I divided everything by four, and ended up with a batch that made 12 muffins. The substitution I made was to replace the amaranth flour, which I was out of (basically the 1/2 cup needed since I quartered the recipe) by a mix of 1/4 cup white rice flour and 1/4 cup sorghum flour. I used less cinnamon as I did not want the cinnamon taste to be overwhelming (1 tsp only) and also added a 1/4 cup maple syrup, and 1/3 cup of each unsweetened shredded coconut and GF bittersweet chocolate chips. The muffins were good out of the oven and froze and defrosted very well too. My picky eater liked them too, though she preferred them halved with a touch of chocolate or caramel sauce.
Thanks for letting us know how you liked them and for including your adjustments! Glad they were a hit!
How many does this recipe yield?
How did you know!? LOL, I was actually just looking for a good healthy muffin recipe yesterday!
That’s quite the mix of flours!
I guess I’ll have a busy trip to bulk barn ahead of me! 🙂
Too funny! I hope you enjoy them!