Gluten-Free Vegan Rice Bran Muffins

December 18, 2009

Honestly, these were just okay.  No nasty gluten-free taste, but they didn’t really rise at all.  The taste itself is fine, but a little plain.  They were a little doughy in the center.  Maybe could’ve used a bit more sugar, which I’ve accounted for in the recipe that’s posted.  This recipe originally came from Bob’s Red Mill.  Here it is:

Preheat oven to 350 degrees F.

1/3 c. Brown Sugar, packed

1 T. Earth Balance shortening

Egg Replacer for 2 eggs (I used 2 T. soy flour mixed with 2 T. warm water.  1 mashed banana could also be good, and the sugar could be reduced again)

2/3 c. Brown Rice Flour

1 T. Tapioca Flour

2 T. Potato Flour

2 t. Baking Powder

1/2 t. Sea Salt

1 c. Oat Milk (or other non-dairy milk)

1/2 c. Rice Bran

1/3 c. chopped nuts (I used pecans, but walnuts could be good too)

1/2 c. fresh or frozen blueberries (or other dried, fresh, or frozen fruit)

Whisk together the flours with the baking powder and salt.  Whip up the egg replacer, and add alternately to the mixture with the milk.  Stir in rice bran last, then nuts and fruit.

Bake in greased muffin tins for 20 to 25 minutes (mine took closer to 30).

Makes 8 smallish muffins.


2 Responses to “Gluten-Free Vegan Rice Bran Muffins”

  1. I tried these muffins and they were quite good, except for the mushy center. We have found that the best way to enjoy gluten free muffins and some breads is to toast them in a toaster oven just before eating. This finishes cooking the insides and crisps the edges making them delicious with the mouth feel and texture we all love in a muffin!

    If they’re not sweet enough, drizzle a little honey over the top after toasting.

    Morning Glory muffins make excellent gluten free muffins for some reason.


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