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Gluten Free Muffins without Xantham Gum

Submitted by: runningtrails on September 12, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Gluten Free Muffins without Xantham Gum

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These are fantastic muffins! They rise high and are tender, moist, delicious–and gluten free! Most good gluten free recipes use xantham gum, which is very expensive, but this one doesn’t. I was thrilled to find a gluten free recipe with so much protein in it, too!

Some …

Difficulty:

Ingredients

Directions

p11


These are fantastic muffins! They rise high and are tender, moist, delicious–and gluten free! Most good gluten free recipes use xantham gum, which is very expensive, but this one doesn’t. I was thrilled to find a gluten free recipe with so much protein in it, too!

Some of these flours are hard to find. I got most of the ingredients at my local bulk food store. It is one of my favourite places to shop with so many varieties to try. I always come home with a bag full every time I go.

p21

I ground my own sunflower seeds and I ground my own millet flour. I used what is basically my coffee bean grinder but will grind just about anything. It does a great job and is so quick and easy to use!

p3

They rose like any other muffin and are moist and delicious!

p4

How to make Gluten Free Carrot, Raisin, Banana, Nut Muffins:

1/2 cup ground almonds
1/3 cup ground sunflower seeds
1/4 cup ground flax seeds
3/4 cup brown rice flour
1/4 cup corn flour (white or yellow)
1/4 cup millet flour (I grind my own)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup chopped dried fruit ( I used raisins)
1/2 cup grated carrot
3 tablespoons oil
1/2 cup whole milk (or 2% with a tablespoon butter or cream added)
2 eggs
2 small or 1 large banana

Mix all dry ingredients in one bowl. Mix all the wet ingredients in another large bowl with mixer. Slowly and gently fold the dry ingredients into the wet ones. Be very gentle and only mix them until they are all combined. Do not over mix.

Fill muffin papers to the top. Makes 11 standard medium muffins.

Bake at 400 degrees F for approx 18 minutes or until a toothpick inserted in the center comes out clean and dry.


Get the handy print page and save this to your recipe box here:
Gluten Free Carrot, Raisin, Banana, Nut Muffins.

Sheryl – Runningtrails blogs at Providence Acres Farm.

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Comments

7 comments | RSS feed for comments of this post

  1. 9-12
    6:18
    am

    These sound great Sheryl ! But sooo many ingredients! A little overwhelming for one who hates to cook–but hate effects of celiac worse-so may give them a try! Thanks!

  2. 9-12
    10:06
    am

    I will have to try this – I have everything in the cupboard but sunflower seeds. I will have to grind the millet – never done that before. Thank you so much for posting a GF recipe – I drool over all the bread recipes posted here but am not adventurous enough to try to figure out how to do GF versions. Being celiac is a real downer!

  3. 9-12
    10:09
    am

    These sound so good. Makes me want some.

  4. 9-12
    11:24
    am

    There are some great GF recipes here:
    http://mennonitegirlscancookglutenfree.blogspot.com/
    I hope it’s ok to post this link here.

    Most of the GF bread recipes use xantham gum and it is so expensive vur you only need a little. They use white bean flour too, which is hard to find. I have read that you can grind your own, however, from dried white beans at the bulk food store. I am going to try that soon.

  5. 9-13
    3:19
    am

    I grind dried beans into flour in my wheat grinder. You can use a food processor, blender or coffee grinder, but normally, it doesn’t get the beans milled quiet fine enough. Before I had my wheat grinder, I’d use my blender and the small blender jar. After I finished cooking (not baking)whatever it is I was cooking, I’d dump the finished product in the blender and give it a whirl to get the tiny bits of beans smoothed out.

    I use the different bean flours for every thing from “instant” refried beans to “cream of chicken soup”. No flour, no fat, but it sure does taste like cream of chicken. (I use chicken bouillon.)

  6. 9-13
    2:33
    pm

    I must say, I have been thrilled with the flours I grind in my coffee grinder, much finer and smoother job than the food processor or blender does. It’s exactly like store bought flour. The only drawback is the small amount, but it’s usually enough for one recipe of something.

    I would love to have a flour grinder!

  7. 9-13
    4:46
    pm

    I’m surprised that it grinds beans that well. I only had my little $10 coffee grinder for a week, when someone I knew said he was moving and selling his wheat grinder – for FIFTY BUCKS! So I jumped on that baby in a heart beat! lol

    I don’t drink coffee, I bought it to mill flour. But since I got the big mill, I never use the little grinder. That’s probably why I didn’t realize that the coffee grinder would grind beans that finely. I hadn’t messed with it enough to learn the tricks and become proficient with it. I’m glad to know that if anything happened to the big mill, the grinder would work just as well – only in small batches.

    Thanks for the info and for all of your posts.

    If you want the recipes for using different bean flours, for “instant” soups and dips, let me know. OHHHHH…instant Hummas. I just now thought of THAT one! owwwwwwww…

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