Recipes

Gluten-Free Muffins

Name: Gluten-Free Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2.75 cups rice flour; 1 cup millet flour; 0.75 cup tapioca flour; 0.75 cup date sugar; 0.5 cup arrowroot starch; 2.5 teaspoons xanthan gum; 2.5 teaspoons cream of tartar; 1.6666667461395 teaspoons baking soda; 1.5 teaspoons salt; 1 teaspoon ground ginger; 2 cups buttermilk; 5 eggs, separated; 1 cup vegetable oil; 2 tablespoons honey; 2 cups fresh blueberries

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While experimenting with a gluten-free diet, I realized I needed my muffins. It took a few tries, but I honestly think that these are just as good as the original. The tops always come out pretty too. This is gluten free and can be corn free. Feel free to experiment and add whatever fruit you like, or even nuts. Happy cooking and good eating.

Recipe by RiaJL

Updated on September 19, 2022

2

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Servings:

24

Yield:

24 medium or 12 large muffins

Jump to Nutrition Facts

Ingredients

2 ¾ cups rice flour
1 cup millet flour
¾ cup tapioca flour
¾ cup date sugar
½ cup arrowroot starch
2 ½ teaspoons xanthan gum
2 ½ teaspoons cream of tartar
1 ⅔ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground ginger (Optional)
2 cups buttermilk
5 eggs, separated
1 cup vegetable oil
2 tablespoons honey
2 cups fresh blueberries (Optional)

Directions

Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tin or line with paper liners.
Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.
Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.
Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; batter should be very porous. Pour batter into muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Cook's Notes:

White or brown rice flour is fine. If you use white sugar instead of date sugar, omit the honey. Substitute cornstarch for the arrowroot if preferred. Use guar gum instead of xanthan gum if preferred. Nutmeg can be used instead of ground ginger.

Substitute fruit-flavored kefir for the buttermilk if desired. Use melted butter instead of oil if preferred. Agave can be used in place of honey.

If making 12 large muffins, increase baking time to 20 minutes.

Nutrition Facts (per serving)

347	Calories
11g	Fat
61g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 347
% Daily Value *
Total Fat 11g	14%
Saturated Fat 2g	10%
Cholesterol 40mg	13%
Sodium 282mg	12%
Total Carbohydrate 61g	22%
Dietary Fiber 2g	6%
Total Sugars 4g
Protein 4g
Vitamin C 1mg	7%
Calcium 51mg	4%
Iron 1mg	5%
Potassium 148mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.