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Gluten Free Cinnamon Streusel Muffin Mix

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.

One tip whenever you’re transferring dry ingredients from a large container to a smaller one (i.e. bowl to mason jar), use a folded piece of printer paper as a guard to prevent missing the smaller container.

Prep Time: 15-20 minutes

Makes: Approximately 3 cups of mix


1 1/2 cupssweet rice flour
3/4 cupalmond flour
3/4 cuptapioca flour
1 1/2 tspxantham gum
3/4 cupsugar
1 1/2 tspcinnamon
1/2 tspsalt
1/2 tspallspice
3 tspbaking powder
1/2 cupbrown rice flour
1/4 cupalmond flour
1/4 cup and 2 tbspbrown sugar
2 tspcinnamon


  1. 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.

Prep Time 15 minutes
Bake Time 18 minutes
Serves 6 muffins


1 1/4 cup and 1 tbspmuffix mix (see above)
1/2 cupmilk
1/2 tspvanilla
3 tbspmelted butter
1/4 cup and 3 tbsptopping mix (see above)
1 1/2 tbspsoft butter, cubed


  1. Preheat an oven to 350F and line a muffin tin with baking cups. In a medium bowl, mix the muffin mix, milk, vanilla, and egg together. Once well combined, add the butter and stir until a batter has formed, some lumps are acceptable. Distribute the muffin batter into the tins.

  2. In a food processor pulse the topping mix and butter together until a crumble forms. Crumble on top of the muffin batter, and place in the oven. Bake for 18 minutes or until slightly browned on top.

  1. Stacy says:

    This looks great, T.R.! One question: I’ve seen rice flour and glutinous rice flour but never sweet rice flour. I’m guessing that sweet rice flour is my glutinous. Am I right?

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