Gluten-Free Muffins (+ Mix-in Options!) - hellofrozenbananas.com (2024)

FAQs

What is the best gluten-free flour for muffins? ›

Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.

Gluten-free muffins won't rise if you have not used enough leavening agents, if you don't use eggs or if the batter is over mixed.

It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.

Refrigerate leftover muffins in an airtight container for 4-5 days. Add a paper towel on the bottom of the container to help prevent any moisture from building up. Freeze blueberry muffins in a freezer-safe container for 3-4 months.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Leavening & High Altitude

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.

With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

Why are gluten-free muffins dry? ›

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

In general, nutritional benefits were not found in gluten-free products when the composition of distinct products with or without gluten were compared. On the other hand, it is generally affirmed that these products have a lower protein content and higher fat and carbohydrates content.

Once opened, refrigerate in an airtight bag or container and use within 2-3 days.

What if my gluten free baked goods aren't rising? Check the dates on the bottom of your baking powder and baking soda containers. Use before those dates pass, but if they have been opened and have clumps, they may have absorbed moisture and will be less effective in helping your baked goods rise.

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate. In a separate bowl, whisk together the milk, vanilla, vegetable oil or butter, and eggs.

Gluten free flours tend to absorb more moisture than traditional wheat flour, which can result in dry and crumbly baked goods. To combat this, consider adding extra liquid to your batter or dough. This could be in the form of milk, water, yogurt, or even fruit puree, depending on the recipe.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Gluten-free recipes won't taste exactly the same as a wheat flour recipe. Just remember, gluten-free baked goods will taste better than anything made in a factory or mass-produced.