Gluten-free Muffins: Easy!

I love gluten. Bread is an important staple in most German households. I grew up eating Brötchen (crispy wheat rolls) for breakfast and a few slices of Mischbrot (a 60 % wheat 40% rye bread found in almost every bakery) for dinner every single day for most of my life. When I moved out of my parent’s place, I substituted whole meal breads for the Brötchen but that was all. When I went vegan, I started eating oatmeal for breakfast and a warm meal for dinner. But we still had bread around to eat on a daily basis.
Since I bake my own bread, I know how important gluten is for giving my bread structure and texture. I have never seen something bad in gluten.
But I know that there are people with gluten intolerance and people who avoid gluten for other reasons. And I am thankful that you still read my blog even though it is overflowing with bread recipes and other things made from ordinary wheat, spelt, and rye flour.

Well, today I have a recipe for you. I had a lot of fun making gluten-free muffins from scratch. I have both a flour mill and a coffee grinder and tons of grains sitting around. I started by milling some amaranth grains in my coffee grinder. Then I started looking for a homemade gluten-free flour mix, which I found here. I made the following changes to it:

2 brown cups rice flour (I made my own from brown rice)
2/3 cup cornstarch
1/3 cup amaranth flour (I made my own, you can substitute quinoa flour, almond flour, or tapioca starch, as Nava Atlas suggests in her original recipe)
1 teaspoon guar gum

After I had my gluten-free flour ready, I chose a muffin recipe from vegalicious as a base and adapted it a bit. When mixing the muffin batter I realized that my gluten-free version was stiffer than regular muffin batter.  So I added some more liquid. I also increased the sugar and the amount of poppy seeds. I was really curious about the outcome of this baking project. After the muffins were cooled down, I couldn’t wait any longer and took a bite. I could taste a bit of the rice flour but that was the only difference from regular muffins I noticed. These were fluffy and delicious and they tasted good even the next day, although they were a bit more dry. They are only slightly sweet and perfect for a gluten-free breakfast.

Gluten-free Lemon Poppy Seed Muffins (adapted from this recipe)
makes 6 muffins

1 cup gluten-free flour mix (see above)
1/4 teaspoon salt
1/2 tablespoon baking powder
1/4 cup sugar
2 tablespoons crushed poppy seed
1 T soy flour [you can use chickpea flour] 7 T soy milk
2 T lemon juice
1/2 t grated lemon zest
2 T coconut oil, melted [you can use margarine]

Preheat oven to 200°C/400°F. Line a muffin pan or grease it.

In a bowl mix flour, salt, baking powder, sugar, poppy seeds, and soy flour. Stir in remaining ingredients. Mix well until no lumps remain. Pur into prepared baking thins. bake for 15 minutes or until muffins are golden brown.

P.S. This was the perfect opportunity to show off my fantastic little coffee maker, which I bought in Portugal at a gorgeous little coffee shop (Casa Pereira, 38 Rua Garrett, Lisboa). It is very handy if you are the only coffee drinker in the family.

28 thoughts on “Gluten-free Muffins: Easy!

  1. We are on a very restricted diet – only alkaline foods allowed
    This recipe sounds interesting but we cannot have the cornstarch. I’m going to try it with arrowroot or something similar.
    I have tried to substitute the brown rice flour in many recipes but it is so dry and crumbly.
    Managed to make a fairly decent mint molassas cookie

  2. I am so late to reading this recipe…Although I am gluten-free myself, I just love the combinations of flavors you typically use, and this one does not disappoint. What sort of grain mill do you have? I am completely baffled by the selection of grain mills in Germany, although I should really buy one, given the quantities of gluten free flours I use.

  3. these look really good – i’m getting into gf baking, because some of my friends are intolerant to it. I’ve seen this coffee things around. I’m an addict to the brown stuff, but already have several coffee making devices to not be able to justify buying a new one

  4. Your muffins are gorgeous, I love their beautiful golden shade. Ibet they are delicious too!
    I have to show your coffee maker to my gentleman friend: he’s the coffee drinker here, and he loves his French press, but he’s getting a bit frustrated with how often he has to replace the little screen part. This could be a great alternative!

  5. Thanks for thinking of us gluten-free folks! That information you linked to about GF flour mixes will e really helpful. I don’t have any amaranth around, but maybe I’ll try these with tapioca starch. They look nice and fluffy!

  6. Hooray for baking gluten free muffins! I love your blog even though it’s full of gluten, your result always look delicious and the photos are lovely too :)

    Cute coffee maker!

  7. I love Brotchen! My boyfriend’s family is Dutch, but they eat a lot of German food … I think they lived in Germany for awhile or maybe it’s cause the countries are kinda close. Anyway, they keep Brotchen in the freezer at all times…

    As for the Lemon GF Muffins, they look delish! I’m so thankful I don’t have a gluten intolerance, but I still enjoy occasional GF goodies…nice way to get some varied grains in my diet.

  8. squeeeeeeeeeeeeeee! hooray for gluten-free muffins, Mihl! you made my day & you better believe i’ll be making your lemon poppy seed muffins, too – they look spectacular & absolutely deeeeelicious!

    i super love your coffee maker, too – it’s adorable!

  9. I love brown rice flour! I’ve made muffins with it before and they came out quite well. I really need to get myself some poppy seeds and bake delicious muffins such as these!
    Oh, and I looove bread, too.

  10. Such an artful coffee maker – I can have gluten but not caffeine. Your muffins are inspiring me to try gluten-free baking even though I don’t require a GF diet, but I think first I need a flour mill!

  11. Oh my goodness, I am all over this! I adore lemon poppy seed muffin, but my attempt at GF muffins a few months ago was so terrible that I’ve been scared off – until now! This recipe looks amazing! Thank you! :) -Eve

  12. I will have to try this one out. I love poppyseeds. I also love gluten, but, like Ricki, it doesn’t love me. Oh, and milk, eggs and soy don’t love me so much either, which is why you find me lurking on your blog. :-)

  13. I love gluten, too, but unfortunately it doesn’t love me! The muffins look beautiful–tall, domed, golden on top–can’t wait to try this out! :)

  14. That is the cutest coffee-maker (or muffin stand) I have ever seen! We have a tiny coffee percolator, also fit for one, but I love the coffee-cup system in yours. Another reason to travel to Lisbon soon!

  15. So cool that you made a gluten-free recipe! But I know how you Germans love your bread… recently when I went back to Berlin from Brussels, a group of German students gathered around me, thrusting money towards me and begging me to bring back some “real” bread!! This cracks me up since Brussels has so many baguettes and the like, but German bread is just very special.

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