November 18, 2009

Gluten Free Muffins

Quick breads are great because they're, well, quick, and they're bread. I find yeasted gluten-free breads are quite finicky, but quick breads made with baking soda/powder have a much higher success rate.

Lately, I have abused my family with batch after batch of muffins while I tried to perfect my muffin recipe. I started with a basic mix from Bette Hagman's book The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes, but one thing I noticed about her recipes is that she relies a lot on tapioca and cornstarch/arrowroot. I have not been able to find much information on these flours, but I doubt that these simple starches have any more nutrition that plain old white flour.

So I have been trying to modify her recipes somewhat with healthier flours. For her muffin recipe, I use oat flour as the base, and the touch of potato flour (*flour*, not starch) is crucial for getting a good texture.

Consider this recipe a starting point for other additions like nuts, dried fruits, or whatever.

Gluten Free Muffins

Makes 12 muffins


1 c oat flour
⅓ c coconut flour
1 T potato flour
½ c tapioca flour
1 T baking powder
½ t salt
⅓ c sugar

3 T ground flaxseed meal
6 T warm water
4 T oil
1 c milk


1. Preheat oven to 375°. Grease 12 muffin tins.

2. Combine the dry ingredients in a large bowl.

3. Combine the wet ingredients in a medium bowl.

4. Pour the wet mixture into the dry mixture. Stir until just moistened, no more.

5. Evenly fill muffin cups.

6. Bake for 22-25 minutes. Insert a toothpick to make sure insides are done.

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