Adopting a gluten-free diet isn’t for everyone and it certainly does not come easy. After all, this requires
dedication and careful readings of what’s included in the ingredient list, even going as far as asking
restaurants if your meal is free from gluten.
Beginners know all too well the struggle of transitioning to a gluten-free lifestyle, especially after
consuming certain types of bread or wheat. Although numerous gluten-free options are now available in
the market, some of these just don’t satisfy what we are looking for, with many of these coming out dry
and a little too crumbly for our liking.
If you are looking for a delicious gluten-free muffin, you have come to the right place. We have come up
with a recipe that marries beautiful texture, amazing flavor, and out-of-this-world moisture that will have
you coming back for more. Check this out.
What is Gluten?
Before we go right into the recipe, discussing what gluten actually is and why many people are avoiding
this in their diets is in order. Gluten is actually a type of protein that is naturally occurring in certain types
of grains, including wheat, barley, rye, and triticale. This belongs to storage proteins called prolamins.
Besides the aforementioned grains, gluten may also be found in food items and products such as oats,
crackers, bread, pasta, seitan, noodles, and pastries to name a few. This can also be present in sauces,
condiments, and drinks such as beer, malt vinegar, certain sauces, broths, and many others.
Gluten helps food maintain its shape. Due to its sticky and somewhat elastic nature, gluten is often used
in various food items to add a soft and chewy texture. This protein also aids in helping food retain
moisture.
Gluten’s Effect on the Body
Gluten often gets a bad reputation due to how the media portrays this, but, with the exception of celiac
disease and other disorders relating to this protein, gluten is actually found to be quite beneficial.
According to a Harvard article, gluten, when consumed via whole grains, significantly improved the state
of health of individuals. Those who took around two to three servings were found to have lower rates
and risks of stroke and heart disease.
In addition, those who consumed whole grains also saw less risk for developing type 2 diabetes. The
article also touches on gluten’s ability to provide balance due to its good bacteria or prebiotic features.
Without this, there have been increased risks for irritable bowel syndrome and inflammatory bowel
disease.
Although gluten has tons of benefits, there are also risks and side effects to eating this as well. This poses
particular harm to those who are allergic or sensitive to gluten, or those who are living with celiac
disease, an autoimmune condition. Around 1% of the total population is said to have celiac disease.
Those who are sensitive to gluten may experience inflammatory symptoms such as bloating,
constipation, and even diarrhea. At times, this may also trigger irritable bowel syndrome and affect the
intestines, while others may break out in hives or skin rashes.
Is Gluten Bad for the Body?
Simply put, gluten is not bad per se, especially not by itself. It can have various benefits and is even
nutritious. However, those that are sensitive or intolerant to gluten, as well as those who are living with
celiac disease will do well to avoid this to prevent harm.
Those who intend to adopt a gluten-free diet should steer clear of refined products and instead, stick to
unprocessed food items. Stick to fresh fruits and vegetables, as well as other types of proteins such as
meat, poultry, nuts and seeds, dairy products, and the like.
Check Out This Gluten-Free Muffin Recipe
Now that you know more about gluten and its possible risks and benefits, let’s get down to the
gluten-free muffin recipe. This is great if you are dealing with gluten sensitivity, celiac disease, or are just
simply intolerant of gluten in general.
Just like your regular tasty muffin, this will leave you wondering in the first place if this even contains
gluten (which, of course, it doesn’t). As an added bonus, this mimics the bakery-style muffins you might
have loved chowing down in your youth.
What You’ll Need:
For the crumble:
● 4 tablespoons of packed light brown sugar
● ½ a cup of all-purpose gluten-free flour blend
● ¼ teaspoon of xanthan gum (feel free to remove this if the flour blend already comes with this)
● 1/8 teaspoon of kosher salt
For the muffins:
● 3 eggs at room temperature, beaten
● ¾ cup of room temperature buttermilk
● 8 tablespoons of unsalted butter, melted and cooled
● 1 teaspoon of vanilla extract
● 2 cups of all-purpose gluten-free flour blend
● 1 teaspoon of xanthan gum (remove this if the flour blend already comes with this)
● 1 teaspoon of baking powder
● ½ teaspoon of baking soda
● ½ teaspoon of kosher salt
● ½ cup of granulated sugar
● 1.4 cup of packed light brown sugar
● Up to 1 cup of mix-ins of choice: chocolate chips, chopped nuts, or raisins
Instructions:
1. Start by preheating your over to 350 °F. Make sure to either line your muffin tin with a cupcake
or muffin liners or to grease the tin well. This will make it easier to pop out the gluten-free
muffins after.
2. If you are planning to make the crumble (which we advise you to do as this makes a world of
difference), place all of the muffins crumble ingredients in a bowl until well combined. Place
these in the fridge while you are doing the batter.
3. Combine the following in a medium-sized bowl: buttermilk, eggs, vanilla, and butter. Mix these
until the wet ingredients are well incorporated. Set these aside.
4. In another large bowl, place the following dry ingredients: flour, xanthan gum, salt, baking
powder, baking soda, and the two types of sugars. Whisk these together until well combined.
Make sure that there are no lumps in the mixture.
5. Add the wet ingredients to the dry ingredients by creating a well in the center of the dry
ingredients. Stir these by folding the ingredients in gently to avoid overmixing it.
6. Add any mix-ins at this point. You can choose to add chocolate chips or even nuts. Fold these
until the mix-ins are thoroughly distributed.
7. Pour the batter evenly across the muffin tins, carefully smoothing out the tops using wet fingers.
8. To add the crumble, start by breaking these up into different-sized pieces using a fork. Then,
sprinkle these on top of the muffins and give them a press to help them stick well.
9. Place the muffin tin in the center of the oven and allow it to make for around 20 minutes. To
check the doneness, see if the center of the muffin springs back when pressed gently on the
center.
10. Allow the gluten-free muffins to cool for approximately 10 minutes prior to taking them out of
the tin. Afterward, allow it to cool completely before consuming.
Final Thoughts – gluten free muffins recipe
Gluten-free goodies are everywhere these days. If you are fond of baking and are tired of the dried and
stale gluten-free products on the market, giving this gluten-free muffin recipe a try is one thing you
won’t regret.
