Posts Tagged ‘apple cider vinegar’

We haven’t made these muffins but the ingredients work and they sound devine! Will check them out later.

The marmalade and cranberries is what makes this muffin scrumptious!

Dry Ingredients
1 ½ cups rice flour
1/3 cups cornstarch (will try potato starch)
1/3 cups tapioca starch
1 ½ teaspoons xanthan gum (will use guar gum)
1 tablespoon gluten free baking powder
¾ teaspoon salt

Wet Ingredients
2 eggs
2/3 cups cranberry juice
1 teaspoon cider vinegar
¼ cups canola oil
2/3 cups orange marmalade
1/3 cups water
1 cup cranberries, fresh or frozen (don’t thaw)

Preheat oven to 350°F.

Blend rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt until smooth.

Whisk the eggs, cranberry juice, vinegar, oil, marmalade and water, thoroughly with the electric mixer.

Take this wet ingredients mix and combine it with the dry ingredients mixture. Fold in the cranberries then pour in greased muffin tins or if you prefer use paper liners.

Let the mixture sit for about 30 minutes then bake for 25 minutes.


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2 teaspoons dry yeast
1 teaspoon sugar or honey
1 3/4 cups rice flour (white or brown)
1/2 cup potato starch
1/3 cup tapioca starch/flour
1 teaspoon guar gum
1 teaspoon salt
1 cup milk (cow, rice, soy or nut)
1 egg, large
3 tablespoons canola oil
1 teaspoon apple cider vinegar
cooking spray
rice flour for dusting

1. Put yeast, sugar, flours, starches, guar gum and salt in medium-size bowl.
2. Warm milk to temperature according to yeast used in recipe. Add egg, oil and vinegar to warmed milk.
3. In the bowl of a food processor, puree the warmed milk mixture until very smooth.
4. Add the dry ingredients to the food processor bowl and blend until thoroughly mixed. Mixture will be stiff.
5. Spoon the dough onto prepared pan, smoothing the top of the dough with a spatula. Cover and let rise in a warm place until doubled in bulk, about 30 to 40 minutes.
6. Preheat the oven to 425F. When the oven is warm, slash the top of the dough with a knife and spray with vegetable oil or brish it with milk (of choice) for a sheen (both optional).
7. Place bread in oven and bake for 30 minutes.
8. Remove bread from pan and cool on wire rack. Cool thoroughly before slicing.

Makes 1 loaf.

Time Saving Tip
Put all the dry ingredients (not the yeast) in a ziploc bag and store it in the refridgerator until ready to use.

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