Adventures in GF muffins

I totally thought these muffins were a fail...
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Turns out I'm just super impatient because once they cooled they popped out of the tins without any issues.
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They were still pretty crumbly though, but nothing like the first picture. I have to say I was really pleased with the texture and taste of these muffins. John ate one up and it wasn't until after he said he liked them that I told him they were gluten free. I'm bringing some into work tomorrow for my good friend who is allergic to gluten, I'll let you know what she thinks :) --UPDATE: she loves them!! Woohoo!!!

The centers all did collapse, but I just see it as an excuse to put a glob of ice cream on top to hide it don't you?
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Super easy to whip up and not a long list of specialty ingredients to buy either!

SPECIAL NOTE: these were made for someone with a gluten allergy not celiac's disease... if you are making something for someone with celiac's disease double check with all ingredient lists to make sure there are no trace elements of gluten.

Gluten Free Coconut Cinnamon Muffins
recipe adapted from The Joy of Clean Eating makes 11 muffins

1 cup brown rice flour
1/2 cup sucanat (don't have any? try using 1/4 white + 1/2 brown sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup skim milk
1/2 tsp apple cider vinegar
1 tsp vanilla extract
3 tbsp apple butter
3 tbsp canola oil
unsweetened coconut to top (1/2 tsp per muffin)

Preheat your oven to 350 degrees.
In a large bowl add in the flour, sugar, baking powder, baking soda, and cinnamon. Mix well and set aside.
Beat together the milk, vanilla, apple cider and apple butter in a small bowl
Add the wet ingredients to the dry ingredients and mix together. Do NOT over mix. You should have a very liquidy batter.
Place into greased muffin tins and then sprinkle 1/2 tsp of unsweetened coconut on top.
Bake for 15 minutes. Remove from oven and let cool completely before trying to remove them.

Do you have any easy gluten free recipes that you love? (AKA make it so I don't have to buy 8 kinds of flours...) Share the link please! :)

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12 chews:

Hannah said...

Such a difference just a bit of time can make! I too give up on baked goods very quickly when they're not perfect straight out of the oven. This is a good lesson to take to heart...

You are so right! I couldn't believe the difference! I was falling over laughing when the second one came out so cleanly. I bet these would be great with almond milk subbed in too!

Lori Kimble said...

You know what will keep them from crumbling?  Xantham gum.  It is the key in GF baking.

OO thanks for the advice! Any idea on how much I would need to use for this recipe?

Lori Kimble said...

For most baked goods, use about 1/2 tsp of xantham gum per cup of GF flour. 

Use 1 tsp per cup for pizza/bread dough.

I like using Bob's Red Mill GF flour because it is pre-blended and it subs cup for cup with regular flour in recipes.

Awesome, thanks so much!

atherjen said...

These sound really good! and I don't mind a semi crumbly muffin- great for the icecream center ;) or crumbled into vanilla greek yogurt!  Great GF recipe- I will totally have to share with my GF friends!

OO! I'm loving the idea of crumbling these into some greek yogurt!!! Great idea!

Moose Lisa said...

Steph - I'm practicing commenting on you and I actually have a really good gluten free recipe for black bottom cupcakes. The final product was inhaled by five boys under the age of 12. I take that as a 'big thumbs' up. While boys aren't usually particularly discerning, you don't mess with their cupcakes. 
xo L.

Great comment my dear! I will have to try them for sure!! But... where's the link to the recipe?? Those Guinness cupcakes on your blog aren't GF but I'm going to make those for sure too! LOL

Moose Lisa said...

I totally forgot to add the link for the gluten free black bottom cupcakes. Sorry!

awesome!! thank you!

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