Corn Muffins

Gluten and Dairy Free Corn Muffins

This was one of the first things I tried to bake, after I made the change to being Gluten-free.  It took me a while, after making the dietary changes, before I had a good enough understanding of ingredients to be ready to bake.

Gluten free baked goods require a variety of flours to produce a texture similar to the texture of baked goods that containing wheat.

I have been creating my own gluten free flour from the Indian and Taiwanese flours I have found here in St. Kitts. They are made from rice, sorghum (Jawar), and millet (Bajri).

Gluten free baking also requires a substance to give a binding or stickiness to the end product.  Without the stickiness that is inherent to wheat, gluten free products can be crumbly.  To create the stickiness and structure you can use xanthan gum, unflavored gelatin, or flax seed.

This is an easy recipe that always gives me good results.  It produces moist, tender muffins that have a slightly sweet taste.  I really enjoy them, and they’re quick to make!

Gluten Free Corn Muffins

(makes 6 large or 12 regular sized muffins)

Ingredients;

3/4 Cup cornmeal"Gluten Free Corn Muffins"

1 cup boiling water

1/3 cup rice flour

1/3 Cup Bajri also known as Millet flour

1/3 Cup Jawar also known as buckwheat or sorghum flour.

1 teaspoon unflavored gelatin (knox)

1/2 Cup granulated sugar

1 Tablespoon baking powder

1/4  teaspoon salt

2 eggs

1/4 Cup vegetable oil

Mix together cornmeal and boiling water.  Set aside while you gather the rest of the ingredients.

In a separate bowl combine the flours, sugar, gelatin, baking powder and salt.  To the Cornmeal mush from the first step, add the oil and eggs. Mix well.  Add to dry ingredients. Stir well.

Spray muffin pans with cooking spray.  Recipe will make 6 large or 12 regular muffins.  Fill cups 2/3 full and bake at 400F for 15-20 minutes.

 

 

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  1. Sheree
    1675 days ago

    Your post, Corn Muffins | Gluten Free Girl, is really well written and insightful. Glad I found your website, warm regards from Sheree!