Hot Cross Muffins Gluten Free

Total Time
45mins
Prep 20 mins
Cook 25 mins

Victoria Throp for Coeliac Awareness week in Australia.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 180°C.
  2. In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
  3. Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
  4. Lightly fold in peel, currants or sultanas and chopped fruit.
  5. Spoon into 12-hole muffin pan either greased or lined with muffin papers.
  6. Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
  7. Makes 10 to 12 muffins.
  8. Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
  9. This quantity makes 3 cups.
  10. Note: ** or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg or mace and 1/8 teaspoon cloves.
  11. Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
  12. Xanthan gum stops crumbling in baked goods.
  13. Disposable foil muffin liners work better than paper ones.
  14. Arrowroot can be purchased from any supermarket.
  15. Potato flour can be purchased from the health food section of selected supermarkets and health food stores.
Most Helpful

4 5

Quite a bit of preparation before baking, but well worth the effort. I had 44 women at home for Pink Breakfast, and had to fight to keep some of these muffins for the coeliac guests! I adapted the fruit content, so it was not really "Hot Cross" muffins, but "Fruit Muffins" - very tasty, and moist.