Tuesday, June 16, 2009

Gluten Free / Casein Free Rice Bran & Raisin Muffins

I got this recipe from a fellow gluten free blogger. I haven't had a bran muffin since going gluten free. These tasted so good! I used NOW brand rice bran. It is in the refrigerated section of your store. I forgot to mention (and have added it) that I added 1 tsp cinnamon to my batch. I love cinnamon and it is anti-inflammatory.

GF/CF Raisin-Rice Bran Muffins
Recipe makes 6 regular-size muffins

1/2 cup rice bran
1/4 cup sorghum flour (or rice flour or millet flour)
1/4 cup tapioca starch flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt

1 tsp cinnamon
1 egg
1/3 cup + 2 Tablespoons unsweetened, natural apple sauce
3 Tablespoons brown sugar
1/4 cup of raisens (rehydrate them by putting them in hot water for a few minutes)
1/4 – 1/3 cup cold water


1.Preheat your oven to 375F. Spritz the inside of 6 paper muffin cup liners with oil. (This last step is optional, but the muffins may stick to the paper liners otherwise.)
2.Mix together dry ingredients with a whisk: rice bran, sorghum, tapioca flour, xanthan gum, baking powder, baking soda, salt and brown sugar.
3.Mix together wet ingredients: apple sauce, egg, water.
4.Combine wet and dry ingredients. Add raisins.
5.Fill muffin liners 2/3 full with batter.
6.Bake at 375F for 15 minutes or until golden brown and the middle is firm/set to the touch/tap.

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To your health! Gluten free......


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