Prep 15 mins
Cook 35 mins
I have tricked several wheat eaters with this recipe. Very tasty and not gritty like typical gluten free recipes. Our normal grocery store carries soy flour and shouldn't be too hard to find. Definitely worth using! Adds protein and fiber and I think it helps with texture. You could probably get away with omitting the teaspoon of guar gum, but I have it on hand and use it. I've used both milk, lactaid and soy milk for this recipe without any problems. I have also used pure pumpkin and pumpkin pie mix (this will make the batter more watery, so bake a little longer). You don't have to use the chocolate chips, they'll still be quite tasty!
- 1 cup brown rice flour
- 1⁄4 cup soy flour
- 1⁄4 cup tapioca flour
- 1 teaspoon guar gum
- 1⁄4 cup cornstarch
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup butter, softened
- 1⁄2 cup granulated sugar
- 1 large egg
- 3⁄4 cup milk
- 1 cup canned pumpkin
- 1 cup chocolate chips
- 1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups.
- 2. Combine dry ingredients and set aside.
- 3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- 4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
- 5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix.
- 6. Fold in the pumpkin and chocolate chips if using.
- 7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
- 8. Bake for 25 to 35 minutes. Keep a good eye on them and wait until they spring back after touching. Gluten free muffins tend to brown a little more, so you'll want to go a little behind the typical "golden" color. Fresh out of the oven they will be very moist, but don't worry! After cooling they will firm up. They're good fresh, but much better the next day.
This is a great recipe. I used roasted mashed sweet potatoes. And it turned out beautifully. Excellent flavor and texture. Thanks!