Wednesday, July 14, 2010

Gluten Free Master Muffin Mix

Throw away all other muffin recipes and this will be your go to recipe from now on. We were up before 5am due to tornato sirens and after all was clear I figured what a better time to make muffins :) I found this on celiac.com and can't wait to try other variations.
Basic Mix
1/2 cup brown rice flour
1/2 cup white rice flour (all i had was white rice flour so that is what I used)
1/4 cup Tapioca flour
1/4 cup Potato Starch
1/4 cup Flax seed meal (I didn't have so used soy flour)
2/3 cup sugar (would like to see how honey or maple syrup works)
2 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/4 tsp salt
1/3 cup shortening
To this you need to add:
1 cup something wet (sour cream, yogurt, banana, etc)
2 eggs
Banana Chocolate Chip
Use 1 cup mashed banana for the wet ingredient and add chocolate chips if desired
Use 1 cup of sour cream for the wet ingredient and add blueberries
Apple Cinnamon with Crumble Top
Use 1 cup plain yogurt for wet ingredients. 1 cup apple cut into small chunks add in cinnamon with dry ingredients. Crumble - 1 TBLS butter or substitute. brown sugar, cinnamon, almond meal and a little gluten free flour. Mix and put on top.
Basic procedure for all muffins is mix dry ingredients with shortening until texture of coarse meal. Add wet ingredients and beat on medium speed for 3 minutes. It will be thick like cake batter. Mix in your variations. Scoop into muffin cups or greesed muffin tins. Bake at 350 for 20-25 minutes. These were amazing!!!

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