Gluten Free Muffins

Muffins are very useful, they don't need cutting and they travel well. Here are some recipes and variations.
Rice flour baked goods have a "subtle" flavour, which is sort of like real estate speak for bland and boring. It needs lots of cinnamon, allspice, ginger and other spices and herbs to give it tastiness. You will note that I use very little sugar, I prefer flavour to sweetness plus I am cooking for a diabetic. I refuse to use artificial sugar, besides tasting awful, we don't need more chemicals in our food. I don't use baking powder due to the allergies in the house, instead I use a combination of baking soda, cream of tatar and acid (vinegar or yogurt) as leavening.

You can replace the white rice flour with brown rice. A hand full of GF quick oats (Only Oats)also gives more texture and chewiness.
Note that GF baking spoils very quickly. Your best bet is to freeze most of it and defrost as needed.

Rice Flour Muffins

Ingredients
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 Tbsp sugar
  • 1/4 cup corn oil
  • 1 cup Rice Dream + 1tsp vinegar (let stand for 10 minutes)or 1/2 cup yogurt + 1/2 cup milk
  • 1 cup white rice flour
  • 1 /2 cup almond meal
  • 1/4 cup tapioca or cornstarch
  • 1/4 cup sweet rice
  • 1 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • dash of allspice
  • 1 cup fruit (raisins, blueberries or chopped apple)
  1. Pre heat oven to 425F
  2. Beat wet ingredients together
  3. Mix dry ingredients together
  4. Mix dry into the wet
  5. Mix fruit in gently
  6. Pour into greased 12 cup muffin tray
  7. Bake 15 -20 minutes
  8. Allow muffins to cool 5 minutes before removing from tin

Banana Muffins

Ingredients
  • 1 cup mashed bananas
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 Tbsp brown sugar
  • 1/4 cup corn oil
  • 1/2 cup Rice Dream + 1tsp vinegar (let stand for 10 minutes)or 1/4 cup yogurt + 1/4 cup milk
  • 1 cup white rice flour
  • 1 /2 cup almond meal
  • 1/4 cup tapioca or cornstarch
  • 1/4 cup sweet rice
  • 1 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 cup raisins - optional
  1. Pre heat oven to 425F
  2. Beat wet ingredients and sugar together - use a hand blender or food processor
  3. Mix dry ingredients together
  4. Mix dry into the wet
  5. Mix fruit in gently
  6. Pour into greased 12 cup muffin tray
  7. Bake 15 -20 minutes
  8. Allow muffins to cool 5 minutes before removing from tin
  9. NOTE: You can replace the banana with a cup of pumpkin puree for pumpkin muffins

Pumpkin Gingerbread Muffins

Ingredients
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 Tbsp brown sugar
  • 1/4 cup corn oil
  • 1/2 cup Rice Dream + 1tsp vinegar (let stand for 10 minutes)or 1/4 cup yogurt + 1/4 cup milk
  • 1/4 cup molasses
  • 1 cup white rice flour
  • 1 /2 cup almond meal
  • 1/4 cup tapioca or cornstarch
  • 1/4 cup sweet rice
  • 1 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp allspice
  • dash of nutmeg
  • 1/2 cup raisins - optional
  1. Pre heat oven to 425F
  2. Beat wet ingredients and sugar together - use a hand blender or food processor
  3. Mix dry ingredients together
  4. Mix dry into the wet
  5. Mix fruit in gently
  6. Pour into greased 12 cup muffin tray
  7. Bake 15 -20 minutes
  8. Allow muffins to cool 5 minutes before removing from tin

Savoury Muffins

Muffins don't have to be sweet. These savory muffins work well with bean soup or a sharp cheese.

Ingredients
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 Tbsp brown sugar
  • 1/4 cup corn oil
  • 1 cup Rice Dream + 1tsp vinegar (let stand for 10 minutes)or 1/2 cup yogurt + 1/2 cup milk
  • 1 cup white rice flour
  • 1 /2 cup almond meal
  • 1/4 cup tapioca or cornstarch
  • 1/4 cup sweet rice
  • 1 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1 tsp xanthan gum
  • 1/2 tsp salt and dash of pepper
  • 1 tsp Italian herbs (basil, oregano, thyme)
  • 1/4 tsp ginger
  • 1 tbsp chopped onions
  • 1 clove garlic chopped
  • 1 tbsp chopped black olives
  • 2 dried tomatoes soaked and snipped small (use the soaking water as part of the liquid)
  1. Pre heat oven to 425F
  2. Cook the onions and garlic until soft
  3. Beat wet ingredients and sugar, salt,pepper and herbs together
  4. Mix dry ingredients together
  5. Mix dry into the wet
  6. Mix cooked onions,garlic,black olives and tomatoes in gently
  7. Pour into greased 12 cup muffin tray
  8. Bake 15 -20 minutes
  9. Allow muffins to cool 5 minutes before removing from tin
  10. NOTE: You can also add Parmesan cheese to the mix. Adjust the proportions of onions, garlic and tomatoes as you like