Any Kind Muffins (Gluten Free)

From: Chef #752989

On Aug 29, 2009

As someone who eats gluten free, I can say whole heartedly that this is one of the best muffin recipes I have found, and the flours are pretty easy to find at health food stores. I used 1/4 c of sorghum and 1/4 cup white rice instead of 1/2 cup white rice flour to add a bit more nutrition. I added chocolate chips to the last batch and I can't keep hubby out of them!

From: **Tinkerbell**

On Aug 24, 2009

Oh yum! These are really delicious! They're quite moist & very tasty. This was my first ever GF baking experience & I'm really glad it turned out this well. (DH says these are his favorite muffins, ever. And we don't have to eat gluten free so he's comparing to all the other muffins we've made!) Let me explain what I had to adjust here. Since I'm so afraid of the GF flours & starches I didn't want to sub anything. But after 3 stores I decided I was going to have to get creative. We never found brown rice flour or potato starch. I bought some coconut flour to sub for the brown rice flour & I used extra tapioca flour for the potato starch. I used 2 regular eggs & 1 cup of sour cream. My batter was so thick I could have made drop cookies out of it. Thanks to the great explanation of the batter consistency in the instructions I knew I needed some more liquid. Since I had used coconut flour I thought that the flavor of banana would go nicely so I pulled two ripe bananas out of the freezer; quick thawed in the microwave & mashed them. I added one to begin with but ended up using both bananas to create a medium thick batter that resembled brownie batter. I then folded in 2/3 cup fresh blueberries. The recipe says it makes 5 muffins but maybe it means to say "5 Jumbo muffins", as I was able to fill 12 heaping muffin cups. The muffins baked up in exactly 25 minutes & were just starting to brown lightly. Very beautiful! I'm very thankful this made 12 because my family has eaten half of them right out of the oven! Thanks so much for sharing, UmmBinat! I will confidently recommend this recipe to my Celiac friend. Made for Ramadan tag.