The recipe comes from one of my most recent cookbook purchases, Gluten-Free Baking Classics by Annalise G. Roberts. I would highly recommend that you add this to your library. While I’ve only made one recipe from the book, I have an eye for good cookbooks, and this one is good, believe me.
The author recommends using extra fine brown rice flour from Authentic Foods, but I didn’t have any and really wanted to make the muffins, so I used Arrowhead Mills Organic Brown Rice Flour which wasn’t extra fine or at least it didn’t say so on the packaging.
Makes 12 muffins
2 cups brown rice flour mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
Â¾ teaspoon xanthan gum
Â¼ teaspoon salt
Â¼ – Â½ teaspoon nutmeg (to taste)
1 Â½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
Â½ cup milk (I used vanilla flavored almond milk)
Â½ cup canola oil
2 large eggs
Â½ teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping (I used the streusel topping)
Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 â€“ 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.
Â½ cup brown rice flour mix
1/3 cup brown sugar
Â½ teaspoon cinnamon
Â¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted
Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.
Brown Rice Flour Mix
2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total: 3 cups
This recipe is a keeper. Thank you Annalise Roberts, for helping me feel normal again!!!