Two for one Gluten Free Muffin Recipe! UPDATE

Happy Cinco de Mayo everyone.

Today, we have some super yummy gluten free recipes. This is the first time I've actually made gluten free products and I believe they came out pretty good. Gluten is a protein composite found in wheat (including kamut and spelt), barley, rye and triticale. Some people can't digest gluten, some just want to be healthy, and some just want to try something new.

I was asked to make gluten free products for a client, and honestly I was a bit nervous and skeptical since I personally have tried gluten free products and they were not as enjoyable...(Worst brownie I ever had in my life blarg).

Also I am a classically trained baker which uses more traditional products (sugar, whole milk, all purpose flour, ect.). I was afraid since I have never worked with rice flour before, I thought I would get bad tasting pancake like disks of sadness. But to my surprised they came out pretty sweet for being a first timer.

This are pretty low in calories and have natural sweeteners without adding granulated sugars.

First recipe: Spiced Carrot Cake Muffin   Yields 12 Muffins

Ingredients:

- 1 Cup White rice flour
- 1 tsp baking soda
- 1/4 Cup vegetable oil
- 1 tsp vanilla extract
- 1/3 Cup of honey
 -1 Egg
- 1/4 Cup grated carrot
- 1 Cup unsweetened  apple sauce
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground clove

Procedure: (So simple) Preheat oven at 350 degree F

1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan and place one large spoonful of the batter in to each cup. If there is extra batter left, try to spread it out as equally as possible.
5. Bake for 15 minuets or till you the center is not jiggly.

Sorry for the lack of picture. I was so nervous that I forgot to take some.

Honestly this is one of the best "Carrot Cake" I've ever tasted. I think the clove is what gives the flavor that extra dimension.

Recipe # 2: Super! Lemon Muffins Yields 12 muffins (Updated)

Ingredients:

- 2 Cup White rice flour
- 2 tsp baking soda
- 1/2Cup vegetable oil
- 2 tsp vanilla extract
- 2/3 Cup of honey
 -2 Egg
- 10 oz High quality Greek yogurt  lemon flavor
- 2 whole lemon zest (About a tsp)
- 3 Tbsp of fresh lemon juice
-1 tsp lemon extract

Procedure: Preheat oven at 350 degree F

1. Add all your dries together.
2. Add all your wets together.
3. Using a hand mixer or a whisk, mix dries into wet until batter is smooth.
4. Place cupcake liners in your standard 12 piece cupcake pan and place one large spoonful of the batter in to each cup. If there is extra batter left try to spread it out as equally as possible.
5. Bake for 15 minuets or till you the center is not jiggly.

Updated version. We changed it because the other ones didn't rise as much. This came out more flavorful, moister, pealed off the wrapper better. The flavor was to die for. Perfect amount of sweetness.

This is from the first time we made them

Batter from first time

Updated Muffin

It was such a light natural lemony flavor that it did not over power your pallet. Light, moist, and a sponge cake like texture. Over all it was pretty good.

Tips: Might want to spray cupcake liners with a little bit of cooking spray. Since the rice flour is sticky, it sticks to the cupcake liner. Hope you enjoy and please if you try it and change a few things, share with us.

Gluten Free is not so bad after all.

Update: Before unfortunately because we couldn't find  the yogurt we wanted we used a lower quality, fat free yogurt that gave it that fake sugar flavor. Now they did come out amazing.

Please enjoy!!