A Gluten Free Rhubarb Muffins Recipe that makes scrumptious wheat-free muffins using fresh OR frozen rhubarb.
If you or someone you are baking for requires a wheat free or gluten-free diet, no worries, they can still enjoy the scrumptious taste of freshly made scrumptious rhubarb muffins!
A visitor to Rhubarb-Central.com submitted this recipe for me to share with other readers! (Thanks!)
Images to follow!
Note - If you are using rhubarb from the freezer to make these muffins, thaw it the evening before, in a sieve over a bowl, and discard the liquid.
1/2 cup tapioca flour
2 tbsp. potato starch
2 cups brown rice flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. salt
3/4 cup orange juice
1/2 cup agave nectar or liquid honey
1/2 cup grapeseed oil or melted coconut oil
2 tsp. vanilla extract
2 1/2 cups chopped fresh or freezer rhubarb
In a large size bowl, combine the tapioca flour, potato starch, brown rice flour, baking powder, baking soda, xanthan gum and the salt.
In a smaller bowl, whisk together the orange juice, eggs, agave nectar (or honey), oil and the vanilla extract.
Gently stir the liquid mixture into the flour / dry mixture mixing just until combined - do not over-mix. (Over-mixing will result in rhubarb muffins with a "tough" texture.)
Gently fold in the chopped rhubarb.
Spoon the muffin batter into 12 lightly greased or paper lined muffin cups.
Bake at 350° F for about 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean, and tops are lightly browned.
Makes 12 scrumptiously scrumptious wheat-free muffins that EVERYONE will love (not just those who require a special diet!)
Be sure to scroll down for a link to more gluten free rhubarb recipes to try!
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