GLUTEN FREE MUFFINS
FACT: this gluten free muffin is the best we’ve ever eaten. If we didn’t tell you it’s gluten free, you’d never know. The key is a gluten free flour blend that we made in-house… don’t rely on pre-mixed commercial gluten free flours. And as much as we’d like to say we developed it ourselves, it’s actually straight from this cookbook.
The good news is that the ingredients are usually available in any good grocery store. Anything you can’t find can be ordered on Amazon. :-) This batch makes 12 cups… just store the extra in an air-tight container in the refrigerator.
GLUTEN FREE FLOUR BLEND
YIELD: 12 cups
5 cups (625 g) Brown rice flour
3 cups (350 g) Sorghum flour
2 2/3 c (360 g) Cornstarch
1 cup (148 g) Potato starch
1/3 cup (56 g) Potato flour
1 Tbsp + 1 tsp (14 g) Xanthan gum
Mix all ingredients in a large bowl with a whisk to combine thoroughly. We dump everything in a stand mixer at the restaurant and mix on low for 60 seconds to ensure homogeneity.
GLUTEN FREE BLUEBERRY MUFFINS WITH STREUSEL TOPPING
YIELD: 20 muffins
4 cups Gluten free flour blend (above)
2 tsp Xanthan gum
2 cups Sugar
1 Tbsp Gluten free baking powder
1 cup (2 sticks) Salted butter, melted
1 cup Half and half
4 Eggs
1 tsp Vanilla extract
2 cups Fresh or frozen blueberries (also great with cranberries or cherries)
Preheat the oven to 375 degrees. Spray 20 cups of two 12-cup muffin tins with nonstick cooking spray. Place paper liners in the greased cups (optional).
Mix together the flour, xanthan gum, sugar and baking powder. Set aside 1 cup of this mixture for the streusel topping.
Mix together the half and half, eggs, and vanilla in a separate bowl. Add to the remaining crumble mixture, stirring just until moist to make a batter.
Lightly toss the blueberries in a little flour, then fold into the batter. (The flour coating prevents the fruit from sinking to the bottom of the muffins.)
Scoop the batter into the prepared muffin cups, filling each three-quarters full. Sprinkle the top of the muffins with the reserved crumbled mixture. Partially fill any unused cups with water to prevent your muffin tins from warping in the oven.
Bake for 20-25 minutes, until the muffins spring back when lightly pressed. The muffins should be lightly golden. Cool before removing from the tins.