Monday, August 26, 2013

2 Gluten Free Cinnamon Streusel Muffin Mix - #MakeThatGlutenFree

Hey everyone, earlier this month I asked people to share what popular food item they'd like to see converted gluten free via using the hashtag #MakeThatGlutenFree.

This month I was talking with Stacy Rushton and we came up with the idea for a gluten free muffin mix. I really love the idea because I enjoy making my own flour blends, but it can be time consuming to measure 3-5 different ingredients to substitute for wheat flour. This is a great way of spending a little bit of time to mix dry ingredients and store them for later use. This recipe is also a really great gift for anyone who is gluten free.

Once the mix is made, I like to store it in glass jars and use them within 1-2 months. This recipe for the mix allows for 3 dozen muffins.

One tip whenever you're transferring dry ingredients from a large container to a smaller one (i.e. bowl to mason jar), use a folded piece of printer paper as a guard to prevent missing the smaller container.

Muffin Mix RecipePrep Time: 15-20 minutes
Makes: Approximately 3 cups of mix

Muffin Dry Ingredients
1 1/2 cup sweet rice flour
3/4 cup almond flour
3/4 cup tapioca flour
1 1/2 tsp xantham gum
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp all spice
3 tsp baking powder

Topping Dry Ingredients
1/2 cup brown rice flour
1/4 cup almond flour
1/4 cup and 2 tbsp brown sugar
2 tsp cinnamon

In a medium bowl, mix the muffin dry ingredients until it looks like a homogeneous blend. Transfer the mix to a mason jar and seal. In a small bowl, blend the topping dry ingredients and place in a small jar.

Muffin Recipe

Prep Time 15 minutes
Bake Time 18 minutes
Serves 6 muffins

1 1/4 cup and 1 tbsp muffix mix (see above)
1/2 cup milk
1/2 tsp vanilla
1 egg
3 tbsp melted butter room temperature

1/4 cup and 3 tbsp topping mix (see above)
1 1/2 tbsp soft butter, cubed

Preheat an oven to 350F and line a muffin tin with baking cups. In a medium bowl, mix the muffin mix, milk, vanilla, and egg together. Once well combined, add the butter and stir until a batter has formed, some lumps are acceptable. Distribute the muffin batter into the tins.

In a food processor pulse the topping mix and butter together until a crumble forms. Crumble on top of the muffin batter, and place in the oven. Bake for 18 minutes or until slightly browned on top.


  1. This looks great, T.R.! One question: I've seen rice flour and glutinous rice flour but never sweet rice flour. I'm guessing that sweet rice flour is my glutinous. Am I right?

  2. Correct! Sweet rice flour and glutinous rice flour are the same, and gluten free despite the misleading name.