Gluten-Free Muffins Recipe

Gluten free muffins

Let me start by saying that I don’t believe in gluten-free. I’ve just finished reading the book, “Parenting Without Borders” and I can’t agree more with what the author is saying, namely that a gluten-free diet, together with other diets (whether it’s paleo, vegetarian, vegan, or anything else that based on elimination of certain food groups), is just another form of picky eating, dressed in a “healthy” coat. I think it’s important to enjoy a wide variety of foods, including the ones that can be considered unhealthy, in order not to demonize them.

However, I am interested in various methods of cooking and baking, and I’ve been wanting to try gluten-free bread, made with rice sourdough for a while now. As it turns out, I have a few friends who have celiac disease, and thought that maybe this recipe will give them something safe to enjoy when they’ll get cravings.  So this is the gluten-free muffins recipe. As for the bread, I guess I need more practice.

 I made the sourdough: I left a cup of rice flour, a cup of water, a tablespoon of apple juice and 2 tablespoons sugar in a jar, left it to sit through the night and added another cup of flour with another cup of water. Left it for another 3 days. I am not entirely sure what good it did, because these muffins would have been just fine without it. But I made it anyway, because as you know, my plan was to make bread. 

I then tried making the bread: took a cup of rice sourdough and  added buckwheat flour, more rice flour, some sugar, water with the best of intentions to make bread.

But suddenly something happened. I think I moved over to the dark side. So I added 1 egg, a tablespoon of baking soda, 3/4 cup sugar (although I am sure this amount can be  reduced), maybe a cup of dried cranberries that I just so happened to have at home and some sunflower seeds because I thought this would be a great idea.

Unfortunately I can’t help you much in terms of amounts, because I didn’t pay attention to what I was doing. Sorry. If that helps, the batter has to have muffin batter texture. If you want, you can try the batter before adding more sugar- depending on how sweet you like it.

Obviously, this wasn’t bread anymore. These were muffins. And they came out surprisingly nice, even though they weren’t planned at all! For some, the taste of buckwheat flour will take a while to get used to, but once you do, it’s brilliant and great for pancakes, blindzyk, and breads.

These muffins are great, hope you’ll enjoy them just as much as I did. Gluten-Free Muffins

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