Best Gluten Free Sugar Free Dairy Free Muffins Recipes

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BEST GLUTEN-FREE, SUGAR-FREE, DAIRY-FREE MUFFINS



Best Gluten-Free, Sugar-Free, Dairy-Free Muffins image

Pre-allergies, my favorite berry cookbook was the Northwest Berry Cookbook by Kathleen Desmond Stang. This recipe is a gluten-free, sugar-free, dairy-free version of the BEST muffins ever inspired by Stang but eliminating many of the allergens....

Provided by alisaundre_8259944

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 14

1 1/2 cups gluten-free flour
1 1/4 cups cornmeal
1/2 cup xylitol sugar substitute (or other sugar alternative)
1 tablespoon xylitol sugar substitute (separate)
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 lemon (zest and juice in separate dishes)
1/3 cup coconut cream
1/3 cup almond milk (unsweetened)
2 eggs
1/4 cup Earth Balance natural buttery spread or 1/4 cup vegetable oil
1 cup berries (blueberries, raspberries, etc.)

Steps:

  • Preheat oven to 350.
  • Line 12 muffin cups with paper liners or oil.
  • Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.
  • Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish.
  • Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.)
  • Add eggs and Earth Balance and stir.
  • Add the dry ingredients until just combined.
  • Fold in the berries.
  • Divide batter evenly into the muffin tins.
  • Sprinkle cinnamon and xylitol sugar substitute on top.
  • Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.

Nutrition Facts : Calories 87.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 31, Sodium 128.1, Carbohydrate 14.6, Fiber 1.2, Sugar 4.5, Protein 2.2

GLUTEN FREE DAIRY FREE MUFFINS MIX



Gluten Free Dairy Free Muffins Mix image

Make your own mix for easy and quick gluten free , dairy free muffins or cake. To make this recipe sugar free substitute 1/8 - 1/4 tsp. of stevia powder.

Provided by yycsandy

Categories     Quick Breads

Time 35m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 12

1 1/4 cups rice flour
1 cup sweet rice flour
1/2 cup tapioca flour
1 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/3 cup sugar or 1/8 teaspoon stevia powder
2 eggs
2 tablespoons vegetable oil
1/3 cup water or 1/3 cup fruit juice
1/2 cup nuts (optional) or 1/2 cup berries (optional)

Steps:

  • Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more " glutenous than the plain white rice flour.
  • Muffins - to 1 cup of mix, beat together:.
  • 2 eggs.
  • 1/2 teaspoons vanilla extract.
  • 2 tablespoons vegetable oil.
  • 1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ).
  • Pour into flour mixture and beat until smooth.
  • 1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.
  • Spoon into greased or paper lined muffin tins.
  • Bake 375 F oven for 12 - 15 minute.
  • Makes 6 muffins.
  • Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ).
  • Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.
  • Spoon dough into greased 8" round cake pan.
  • bake in preheated 350 F oven for 20 - 25 minute.
  • Makes one 8 " round cake.

Nutrition Facts : Calories 332.6, Fat 7.2, SaturatedFat 1.4, Cholesterol 62, Sodium 870, Carbohydrate 60.3, Fiber 1.5, Sugar 11.8, Protein 6.1

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