Help With Gluten Free Baking Mixes

[jvalentine89]

I bought an all-purpose mix today made from rice flour, corn flour, flava bean flour and something else (forgetting at the moment, but it is definitely gluten-free!) and I tried baking muffins twice with different recipes and both times the muffins fell apart. Does anyone have any tips on how to make delicious baked goods that don't crumble when you touch them?

[tarnalberry]

perhaps they need more moisture (fats, in particular). muffin batter should be pretty darn thin, in comparison to bread batter, for instance.

[Guest j_mommy]

I have luck with the mixes when it's a pancake mix or the mix is part of a recipe with other flour's and ingredients!!

i have better luck with recipes that have mulitple flours(not just teh standard ones that come in teh mix).....the texture and taste is much better.

[Karen B.]

Sounds like you need something to hold it together. xanthan gum would be my first guess but I've heard of people using ground flax seed, extra eggs, powdered milk or cheese.

I made some strawberry muffins for my Mom on Mother's day from Pamela's pancake and baking mix and they were quite a hit (pretty too).

[Kayaking Mom]

I bought an all-purpose mix today made from rice flour, corn flour, flava bean flour and something else (forgetting at the moment, but it is definitely gluten-free!) and I tried baking muffins twice with different recipes and both times the muffins fell apart. Does anyone have any tips on how to make delicious baked goods that don't crumble when you touch them?

Try adding coconut, blueberries, or something you enjoy to make them more moist. Many times I add alittle extra liquid (but you don't need to do that if you are adding a juicy fruit). The liquid could be more water, coffee, coconut milk, soy milk, whatever pleases your taste buds.

[tarnalberry]

Try adding coconut, blueberries, or something you enjoy to make them more moist. Many times I add alittle extra liquid (but you don't need to do that if you are adding a juicy fruit). The liquid could be more water, coffee, coconut milk, soy milk, whatever pleases your taste buds.

that reminds me - I never see muffin recipes (or any baking recipe) *describe* the consistency. I once asked my MIL to teach me how to make her banana muffins (before I was gluten-free), and she tried to describe it, then just said, "wait 'til you're here, so I can show you the consistency, because it's different from other muffins", and that really was the key. the banana muffins (w/ chocolate chip variation) on my recipe thread are the same way - it's all about consistency. exact proportions aren't as important as consistency.