With our recent diagnosis requiring a gluten & soy free diet, I began to rely on pre-made GF convenience foods like Whole Foods GF blueberry muffins. I had always baked from scratch our food but was now overwhelmed with the idea of learning to bake entirely gluten-free. Several months later, I’ve now experimented with all kinds of gluten & soy free basic recipes during our plastic free-living project since I can no longer purchase those packaged GF foods.
I decided to take Amanda’s Naked Muffins recipe and convert it to a gluten free recipe. It’s now a staple in our plastic free kitchen. This morning we enjoyed this recipe with blackberries added.
I’ve figured that the cost of this batch of muffins as under $3.00/dozen compared to $7.00/4 for Whole Foods GF blueberry muffins.
- 3/4 Cup Sugar
- 1/2 Cup of Melted Butter or Melted Coconut Oil
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1 cup Brown Rice Flour
- 1/2 cup Tapicoa Flour
- 1/2 cup Potato Starch
- 1 t. Xanthan gum
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Milk
- 1/2-1 Cup of Extras (if you are using frozen berries, make sure to dry them well, you don’t need any extra added moisture)
Preheat your oven to 350°. Use either muffin liners or lightly oil or butter your muffin tins.
In a mixing bowl, cream together your butter and sugar. Then beat in your eggs and vanilla extract.
Then add your flours, xanthan gum, baking soda and salt into the bowl; mix well.
Next add your milk and mix throughly. Fold in your extras you have decided to add until just mixed.
Fill each cup 3/4 full.
Bake for about 20 minutes or until just browned on top.
Serve warm with a glass of milk, enjoy!