Gluten Free Savoury Muffins | Gluten Free Cheddar Muffin Recipe (2024)

FAQs

Which gluten free flour is best for muffins? ›

Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

Oils like soybean oil (often labeled as vegetable oil) and canola oil do an amazing job of keeping baked goods moist without imparting a lot of flavors. Unlike butter, these oils tend to make baked goods lighter in texture and moister, as well. (Butter has a beautiful flavor, though.)

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

As long as you have a container of store-bought or homemade sour cream sour cream, you can substitute it in most recipes that call for milk, even pastries, and it will still come out great.

Half and half can easily be used in place of whole milk with the addition of a little water. Combine ¾ cup half and half and ¼ cup water for every cup of whole milk you're substituting.

The bottom line: Evaporated milk is a poor substitute for regular milk. The reason? It contains about 6.6 percent fat and 10 percent caramelized lactose (milk sugar), versus the 3.3 percent fat and 4.5 percent lactose in regular milk—differences significant enough to interfere with proper structure in baked goods.

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate. In a separate bowl, whisk together the milk, vanilla, vegetable oil or butter, and eggs. Make sure to blend them thoroughly!

When to Swap All-in-One Gluten-Free Flours for Regular Flour. These gluten-free flour blends substitute well in batters that use baking powder and/or baking soda to leaven—such as cookies, muffins, and cakes—along with batters that are wetter in texture, like pancakes and quick breads.

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

Gluten-free muffins won't rise if you have not used enough leavening agents, if you don't use eggs or if the batter is over mixed.