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!
TOP of Gluten Free Rhubarb Muffins
HOME to Homepage of Website
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner