Muffin Or Bread Recipes?

[Becksabec]

I'm running low on stuff to eat breakfast, and as its finals week, I thought it would be a good idea to make a batch of muffins or some sort of breakfast bread. Does anyone have recipes to share? I have most of the common gluten-free flours and such, so having to go out and buy a bunch of ingredients shouldn't be an issue.

[Tina B]

I'm running low on stuff to eat breakfast, and as its finals week, I thought it would be a good idea to make a batch of muffins or some sort of breakfast bread. Does anyone have recipes to share? I have most of the common gluten-free flours and such, so having to go out and buy a bunch of ingredients shouldn't be an issue.

The easiest thing I do is take any regular. muffin or biscotti recipe and replace the flour with equal amounts of Bobs Red Mill all purpose baking mix and add I tsp xantham gum. Voila Easy. If i don't hve Bob's mix I used equal amounts of whatever gluten-free flours I have. I've used mixes of hazlenut flour with rice and corn flour etc. Just made chocolate walnut biscotti.

[Becksabec]

The easiest thing I do is take any regular. muffin or biscotti recipe and replace the flour with equal amounts of Bobs Red Mill all purpose baking mix and add I tsp xantham gum. Voila Easy. If i don't hve Bob's mix I used equal amounts of whatever gluten-free flours I have. I've used mixes of hazlenut flour with rice and corn flour etc. Just made chocolate walnut biscotti.

I don't have any actual mixes, just bags of the different flours. I'm sure I could probably find a recipe for a mix though.

[Tina B]

I don't have any actual mixes, just bags of the different flours. I'm sure I could probably find a recipe for a mix though.

I don't always have the mix but if I have a few kinds of gluten-free flours on hand I just mix 1/3 of each and it's always worked out fine with quick breds, muffins etc. I've always been a good cook and hardly measure. Sometimes it corn, rice and potato flour and others it might be hazlenut, corn and rice. As long as it is a flavor that isn't wierd with your other ingredients, experiment a bit.

[GlutenFreeManna]

I have made good banana bread with the following recipe. It would probably make good banana muffins too. Just reduce the baking time for muffins.

1/2 cup buckwheat flour

1/2 cup potato flour

1 cup tapioca flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup butter, slightly soft

1/2 cup honey

2 large eggs, beaten

3 large overripe bananas, mashed

1. Preheat oven to 350 degrees

2. Mix dry ingredients (three flours, baking soda and salt) in a bowl

3. In another bowl cream together butter and honey. Then add bananas and eggs. Mash it all together until well mixed.

4. Mix the wet ingredients with the dry until well mixed.

5. Pour batter into a very well greased loaf pan.

6. Bake for 60-70 minutes or until a toothpick comes out clean.

[etta694]

I am posting the link to this awesome muffin recipe. I tried it last night for the first time and they are delicious! They have peaches and pecans in them...also gluten-free oats though..

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[freeatlast]

Are you both saying potato flour and not potato starch?

[sa1937]

Are you both saying potato flour and not potato starch?

Good question...potato flour is a very heavy flour and is usually used very sparingly.

[freeatlast]

I don't always have the mix but if I have a few kinds of gluten-free flours on hand I just mix 1/3 of each and it's always worked out fine with quick breds, muffins etc. I've always been a good cook and hardly measure. Sometimes it corn, rice and potato flour and others it might be hazlenut, corn and rice. As long as it is a flavor that isn't wierd with your other ingredients, experiment a bit.

Tina, so are you saying hazelnut flour is one of your staples? Wow. Hadn't heard anyone else say that, but since you've been gluten-free since 1990, maybe I should consider that. It is VERY expensive at Whole Foods. Have never seen it anywhere else. Where do you buy it?

[AzizaRivers]

Believe it or not, I had amazing success making banana bread with the recipe on the back of the Domino sugar bag and just replacing the flour will all rice flour and adding a teaspoon of xanthan gum. That was the first thing I ever baked gluten free and I couldn't even tell the difference between mine and the one my boyfriend's mother baked the day before (I loved the stuff and was torn up about not being able to eat it anymore, and I HAD to try making it). So that was before I knew that baked goods just with rice flour are less than satisfactory. Apparently in this recipe it doesn't make a difference, really. So easy.

Here's the recipe:

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