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.
Prep Time: 15-20 minutes
|1 1/2 cups||sweet rice flour|
|3/4 cup||almond flour|
|3/4 cup||tapioca flour|
|1 1/2 tsp||xantham gum|
|1 1/2 tsp||cinnamon|
|3 tsp||baking powder|
|1/2 cup||brown rice flour|
|1/4 cup||almond flour|
|1/4 cup and 2 tbsp||brown sugar|
- 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.