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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 6 servings The following items or measurements are not included below: tapioca flour xanthan gum |
||
| Calories 333 | ||
| Calories from Fat 65 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.3g | 11% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 870mg | 36% | |
| Potassium 84mg | 2% | |
| Total Carbohydrate 60.1g | 20% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 11.4g | ||
| Protein 6.2g | 12% | |
Gluten Free Dairy Free Muffins Mix
SERVES 6 , 6 muffins
Ingredients
Muffin Mix
- 1 1/4 cups rice flour
- 1 cup sweet rice flour
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1/3 cup sugar or 1/8 teaspoon stevia powder
To Make Muffins
- 2 eggs
- 2 tablespoons vegetable oil
- 1/3 cup soymilk or water or fruit juice
- 1/2 cup currant (optional) or raisins (optional) or nuts (optional) or berries (optional)
Directions
1
Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more " glutenous than the plain white rice flour.2
Muffins - to 1 cup of mix, beat together:.3
2 eggs.4
1/2 teaspoons vanilla extract.5
2 tablespoons vegetable oil.6
1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ).7
Pour into flour mixture and beat until smooth.8
1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.9
Spoon into greased or paper lined muffin tins.10
Bake 375 F oven for 12 - 15 minute.11
Makes 6 muffins.12
Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ).13
Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.14
Spoon dough into greased 8" round cake pan.15
bake in preheated 350 F oven for 20 - 25 minute.16
Makes one 8 " round cake.
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Featured Reviews for This Recipe
From: Cookin'-4-5
On May 5, 2009
Wow! Who knew a muffin with so little in it could be so good?? I mixed up a batch of mix using all regular rice flour, and 1/2 c. tapioca, and I used stevia instead of sugar. When I made the first set of muffins (double batch - 2 c. mix) I stired in 1/2 c. shredded coconut, cinnamon, cardamon, cloves, and nutmeg, a small chopped up apple, then used apple juice concentrate for all of the liquid. Beleive it or not, they were NOT sweet...at all. I was a bit disappointed. I wondered if it was because I hadn't used any sweet rice flour...maybe that makes some difference? So, with the last single (1 c. mix) batch left from the initial mix, I added 3 more of the micro spoonfuls of stevia to the dry ingredients. Then, I used 1/4 c. peanut butter for the oil, and 1/3 c. apple juice concentrate for the liquid, and added about 1/4-1/3 c. shredded coconut. These were SOOOO good. I tried a piece off the top of one hot out of the oven and ended up devouring the whole thing in no time flat! UPDATE: I have now made these several more times, and my favorite is to use 2 ripe, mashed bananas, NO oil, 1/10 tsp. cloves, 1/8 tsp. ginger, and just enough water to thin them out a bit (depending on the size of the eggs). They are soooo good. Makes me want to whip up another batch right now! Thanks for such a versatile recipe!
From: Chef #572152
On Nov 17, 2008
Now this is a good GF/CF recipie. I had been using the I can't believe it's not gluten cake recipie on this site however, I won't use that one again this one is the best I have tried and trust me, I've tried a lot.
From: NickRhodes
On Jun 14, 2006
This is wonderful as a lemon cake!! I added frozen lemonade concentrate (thawed) for the liquid and it made the most incredible lemon cupcakes. It definetly does NOT taste dairy or gluten free! Since my family doesn't all share the same food allergies, it is difficult to find recipes that are good that everyone likes. And since our allergies are newly diagnosed, it is hard to get used to the new tastes. This one tastes totally full of gluten and dairy! And I used all brown rice flour, not tapioca flour (just because I didn't feel like going to the store). This is a great recipe that I highly recommend. However, I didn't care for it as an orange cake- only lemon.
From: Chickee
On May 20, 2007
I was so surprised at this! I didn't imagine it would be any better than other recipes, but it was. I made mini cupcakes for a high tea and added 2 tsp vanilla and another 1/3 cup of sugar. I iced them with pink icing and noone could tell they were gluten free! In a snap lock bag they lasted a few days- amazing for gluten free!
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