I love experimenting with gluten free flours. This is a different recipe again from the gluten free Vanilla Cupcakes and moist Chocolate Cupcakes. I was really stoked as Miss 2 kept asking for more of the mini ones and her playdate didn’t notice they were gluten free!
Like most gluten free baking, these are best served same (or next day); I free flow the rest in the freezer and pull them out as needed.
- 1 cup hot water
- 1/2 cup neutral vegetable oil (like Rice Bran oil)
- 1 egg
- 1 tsp vanilla
- Generous pinch ground cinnamon
- 3/4 cup sugar
- 1 cup superfine white rice flour
- 1/2 cup garbanzo flour (also called chickpea flour)
- 1/4 cup oat flour
- 1T sweet (glutinous) rice flour
- 1/4 cup cornstarch (cornflour)
- 1/2 tsp guar gum
- 1/2 tsp Baking Soda
- 1/2T Baking Powder
- 1/2 tsp salt
- 1/3 – 1/2 cup frozen berries
- I recommend raspberries and blueberries.
- Raw unrefined coconut sugar
Allergies: dairy free, soy free, gluten free, nut free.
- Preheat the oven to 180’C.
- Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
- Sift together the ingredients in Group 2.
- Mix the combined dry ingredients into the whisked liquid.
- Prepare the frozen berries and mix in gently.
- Raspberries crush really easily into tiny teardrops (which provide a pretty pink speckled effect when baked); blueberries are already a good size; boysenberries are large enough to need cutting in half.
- Pour into cupcake / muffin trays.
- I made 6 large and 12 mini cupcakes.
- Preheat the oven to 180’C. The mixture will thicken slightly while the oven heats.
- The mix will appear very runny compared to a gluten mix – the rice flour and cornstarch will cause it to thicken as it cooks.
- Bake at 180’c for approx. 25-35 mins or until cooked.
- I found the mini muffins took 25 mins and the normal ones took 35 mins.
I liked these with dusted with coconut sugar. I pulled them out of the oven after approx. 15 minutes (once they had risen), dusted with coconut sugar, and then placed back in the oven to finish baking.
I also have recipes for other icings that don’t use any artificial colours, glycerin, additives etc.
2 thoughts on “Gluten Free Berry Muffins”
I’m usually skeptical about the taste of gluten free baking, but this looks yummy! Looking forward to following more! 🌸