Gluten and Dairy Free Corn Muffins
Gluten Free Flour Mix
If you don’t already have it on hand, mix up a batch of organic gluten free flour mix.
I always make my own blend since I can’t find an organic mix on the market and this blend,
which is adapted from one created by America’s Test Kitchen, works very well.
If you can’t fine organic gluten-free flours at your local store they are available online.
Bob’s Red Mill produces both organic white and brown rice flours.
While I like Arrowhead Mills flours for some dishes, it is too coarse for these muffins.
2 1/4 cups organic white rice flour
1 cup organic brown rice flour
2/3 cup organic potato starch – not potato flour
1/3 cup organic tapioca starch
Whisk all ingredients well and store in an airtight container.
Ingredients for corn muffins
1 3/4 cups gluten free flour mix
1 cup organic cornmeal
1 1/4 cups organic coconut milk (not the light)
1 cup organic almond or hemp milk
1/2 cup Earth Balance dairy free butter substitute
3 tablespoons raw honey
1 large egg
2 teaspoons baking powder, sifted
1/2 teaspoon baking soda, sifted
1/2 teaspoon sea salt
Gluten-free baking secret:
Your gluten-free baked goods will be more moist and tender if the flour and liquids are combined first and allowed to soak for a minimum of 2 hours or
you can soak them as long as overnight in the fridge.
Note: These muffins will stick to papers (there’s a reason I know this).
Don’t use the papers! Grease the wells of the muffin tins thoroughly with Earth Balance.
Special tools: a stand or hand mixer
Combine the gluten-free flour mix and cornmeal in a large mixing bowl.
Combine the coconut milk and almond milk. Mix the milks thoroughly into the flours.
Cover and let sit for a minimum of 2 hours up to overnight. Tuck in the fridge if your going to let it sit overnight.
When you’re ready to bake the muffins
Preheat the oven to 375°
If your using a convection oven heat to 350°
Add the Earth Balance, honey, egg, baking powder, baking soda and salt to the moistened flours.
Beat on high speed for 2 minutes. No worries about over beating gluten-free flours.
It’s the gluten that will make baked goods tough and we don’t have any of that in this recipe.
Beating this mixture is important for the structure of these muffins.
Using an ice cream scoop, fill the wells of the muffin tins and bake for about 20 minutes.
A toothpick inserted into the center of a muffin should come out clean.
When done remove the muffins from the oven and allow them to sit in the pan for about 5 minutes, then remove muffins and place on a cooling rack.
Variations on a theme:
Add some lemon or orange zest; toasted walnuts, almonds or pecans and/or blueberries.
Print this Recipe!