Gluten Free Muffins Recipes
GLUTEN-FREE ENGLISH MUFFINS
Sure, gluten-free foods are so widespread now that you can find gluten-free English muffins in the freezer section of most grocery stores. However, making them yourself gives you soft English muffins with a crisp crunch at the edges that's so much better than anything you can buy in a store. There's also something wonderfully fun about making your own¿letting the dough rise and proof, griddling them and then baking them off. And breakfast sandwiches with homemade English muffins are always extra-special.
Provided by Shauna Ahern
Categories side-dish
Time 3h55m
Yield 6 English muffins
Number Of Ingredients 9
Steps:
- Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
- Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
- Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
- Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
- Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
- Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
- Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
- Repeat with the remaining 3 balls of dough.
- Cool the English muffins completely before splitting them open and eating them.
GLUTEN-FREE OATMEAL MUFFINS
This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!
Provided by AmandaCorine
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
- Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 23.4 g, Cholesterol 14.5 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 261.2 mg, Sugar 10.3 g
GLUTEN-FREE TEFF MUFFINS
This is a recipe I got from Bob's Red Mill® which I use as a base for many flavor variations from blueberry to banana walnut. What started as an experiment for my Celiac daughter is now requested by everyone in the family.
Provided by N8VTXN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray muffin cups with cooking spray.
- Combine teff flour, brown rice flour, arrowroot starch, brown sugar, baking powder, cinnamon, and salt in a bowl.
- Mix water, vegetable oil, and eggs together in a separate bowl; whisk into flour mixture. Stir in bananas and walnuts. Pour batter into muffin cups to 3/4-full.
- Bake in preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 29.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 10.3 g
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- Gluten-Free Blueberry Muffins. If you’ve ever baked with gluten-free flour blends in the past, you’ll know that they can be quite different and will change how a dish comes out if you use the wrong one.
- Gluten-Free Cinnamon Muffins. These are like little coffee cake muffins, complete with a yummy, spice crumble topping. Start by mixing gluten-free flour with brown sugar, baking powder, baking soda, cinnamon, and salt until it’s all evenly distributed.
- Moist Gluten-Free Banana Muffins. Gluten-free flour usually needs a bit more moisture in the mix because it’s more absorbent. That’s why so many recipes include added milk.
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