Gluten-Free Muffins Recipe

Name: Gluten-Free Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups rice flour; 1 cup millet flour; 3/4 cup tapioca flour; 3/4 cup date sugar; 1/2 cup arrowroot starch; 2 1/2 teaspoons xanthan gum; 2 1/2 teaspoons cream of tartar; 1 2/3 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground ginger (optional); 2 cups buttermilk; 5 eggs, separated; 1 cup vegetable oil; 2 tablespoons honey; 2 cups fresh blueberries (optional)

Servings: persons

2 3/4 cups rice flour
1 cup millet flour
3/4 cup tapioca flour
3/4 cup date sugar
1/2 cup arrowroot starch
2 1/2 teaspoons xanthan gum
2 1/2 teaspoons cream of tartar
1 2/3 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground ginger (optional)
2 cups buttermilk
5 eggs, separated
1 cup vegetable oil
2 tablespoons honey
2 cups fresh blueberries (optional)

1
Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tin or line with paper liners.
2
Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.
3
Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.
4
Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; batter should be very porous. Pour batter into muffin cups.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

2236

kcal

Calories

167

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 3/4 cups rice flour, 1 cup millet flour, 3/4 cup tapioca flour, 3/4 cup date sugar, and more.

Yes, Gluten-Free Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Muffins

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