Baking: Gluten-Free Maid Marion Muffin Success

I finally found a successful gluten-free translation for my "famous" Maid Marion Muffin recipe.  This bring immense joy into my kitchen (and my tummy)!

In a previous post, I blogged about the first-attempt at making these muffins with a gluten-free flour mixture (a failure).

And now, I can blissfully state that I have baked a successfully yummy gluten-free chocolate chip oatmeal muffin using what may become the essential GF flour mix (as well as GF oats).  There is some minor tweaking to dabble in (less xanthan gum) but overall I am a happy baking kitty right now.

Gluten-Free Flour Mix for baking (cookies/cakes)
1 cup white rice flour
1 cup tapioca flour (or starch) - I used flour for this recipe
1 cup cornstarch
1 tbsp potato flour (not starch!)
Sift the above together and add 1/2 tsp Xantham gum per cup (a little more won't hurt, as it'll stop crumbling)

Note: I used the above for a tea biscuit recipe I've used for years, but it did not translate well (I referred to them as "tea pucks" - you get the idea).  However, it worked wonderfully for these muffins and I'll be testing my favourite cookie recipe using this mix soon!

1 comment:

  1. Oooh!! These look lovely. I will definitely try these babies out. I find GF muffins rarely look as pretty as regular muffins. But these!! Thanks for the post.


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