This is our daughters other favorite “bread” recipe. You can bake in muffin tins or in an 8″ x 8″ baking pan. So Delish!!!!
Gluten Free “Corn” Muffins
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 9-12 muffins
- Difficulty Level Advanced, Beginner, Child Friendly, Easy
Ingredients
- 1 cup gluten free flour blend ( I use Trader Joe's or King Arthur brand )
- 1 cup corn, millet or sorghum flour
- 1 T. baking powder
- 1/2 t. sea salt
- 1/2 cup melted coconut oil, butter or grape seed oil
- 1/2 cup honey
- 1 large egg or flaxseed meal egg
- 3/4 cup almond, coconut, or rice milk (use whatever fits your diet )
- 1 1/2 t. xanthan gum
Instructions
- 1. Preheat oven to 375. Mix dry and wet ingredients in separate bowls. Add the wet ingredients to the dry ingredients and mix until smooth with electric mixer.
- 2. Pour into greased 8" x 8" baking pan or fill muffin cups 3/4 full.
- 3. Bake at 375 for 20 minutes.
- 4. For a flaxseed meal egg combine 1 T flaxseed meal with 3 T water and let sit for 5 - 10 minutes. Voila! Your perfect egg substitute!
About Chef
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Katrina Nixon
Hi! I’m Katrina, home schooling mother of 3 amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. Read our story!
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