Quick and Easy Gluten-free Muffins

Recipe Description

File:Gluten-free_muffins.jpg|right|350px|Quick and easy muffins
Quite awhile ago, someone was looking for gluten-free recipes. Since i have developed severe allergies to grains, it was suggested to me by somneone here on the echo that it could be the gluten content that was giving me trouble. So i decided to try the gluten-free grains. The gluten-free grains do not interchange readily in baking recipes. A few days ago, i happened upon the gluten-free gourmet living well without wheat by Bette Hagman at the half price book store. This book is a real gem and i hope whoever was looking for gluten-free recipes sees this MSG. We have tried a couple of the recipes and they really are pretty tasty--- i hadn't eaten a bakery item in over 3 months! here is the muffin recipe that i made on Easter morning and everyone thought they were good.
* Makes 8 muffins.


  • ¼ cup granulated sugar|sugar
  • 2 tbsp shortening
  • 2 eggs
  • 1 cup #Gluten-free flour mix|gluten-free flour mix (recipe-follows) or all rice flour
  • ¼ tsp salt
  • 2 tsp baking powder
  • ½ cup milk or nondairy liquid
  • ¼ tsp vanilla
  • === Gluten-free flour mix ===
  • 2 parts white rice flour
  • ? part potato starch|potato starch flour
  • ? part tapioca flour


  1. In the mixing bowl, cream together granulated sugar|sugar and shortening.
  2. Then beat in the eggs.
  3. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat.
  4. Stir in the vanilla.
  5. These are best mixed by hand.
  6. Pour into greased muffin cups.
  7. Bake in preheated 350 °F degree oven for about 20 minutes.
This article uses material from the "Quick and Easy Gluten-free Muffins" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License