I converted a long used “regular flour” recipe to gluten free last night. The muffins looked and had texture like “regular” muffins . Fresh – they were amazing! I kept them overnight in a plastic
container and they were still great this morning. They stay good for days and freeze well. Can also me made into Gluten Free Pumpkin Muffins or Gluten Free Apple Spice Muffins.
Gluten Free Banana Muffins II
1 1/2 cups fine rice flour (I use Asian -it’s not gritty)
1/2 cup tapioca flour
1/4 cup buttermilk powder *see notes below
1 teaspoon baking soda
1 teaspoon guar or xanthan gum
1/2 teaspoon salt
3/4 cup sugar
1 cup mashed or pureed ripe banana about 2-3 bananas (for other options see notes below)
1/2 cup cooking oil (canola, olive oil etc)
1/2 cup water *see notes below
- add 1/2 cup chocolate chips or raisins
- I add 1 teaspoon cinnamon, 1/2 teaspoon allspice to flour mixture
- replace banana puree with thick applesauce or pumpkin puree
- No buttermilk powder? Substitute the 1/2 cup water with yogurt, or milk and 1 tsp. vinegar
Place dry ingredients in mixing bowl. Wisk together with fork or wisk. In 2 cup measurer place the pureed banana, oil and egg. Mix together with fork until blended well. Make well in center of dry mixture. Pour in the wet mixture and the water (or sour milk) – mixing lightly with fork until blended. Divide into 12 paper lined muffin cups.
Bake at 350 for 20-25 minutes until done.