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.
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
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.