Rice Flour Muffins - Gluten Free!

Another gluten free test recipe, another success!  This recipe is based on one I found on the Bob's Red Mill website.    I've always been happy with their products, and there are lots of recipes - gluten free and otherwise - on the site.  My favorite muffin recipe uses yogurt, so I decided to try it in the gluten free recipe, and was really happy with the result.  The texture is a little different from a wheat-based muffin - not quite as fluffy, a little moister, and very light.

I used honey almond Greek yogurt in my muffins, but you can choose any flavor.  Use lemon yogurt, omit the cinnamon, and add 1/2 c blueberries for blueberry muffins.  Next time I think I'll make a gluten free streusel with white rice flour, turbinado sugar, and butter to sprinkle on top.

Rice Flour Muffins

• 1 c white rice flour


• 1 tsp GF baking powder


• 1/2 tsp baking soda


• 1/2 tsp cream of tartar


• 1/2 tsp salt


• 1/2 tsp xantham gum


• 3 T sugar


• 1 egg


• 6 oz GF yogurt (2/3 c)


• 1/4 c unsweetened applesauce


• 1/2 tsp cinnamon

Preheat oven to 350°.  Butter or line 6 muffin cups.

In a large bowl,  mix the dry ingredients.  In a small bowl, beat the wet ingredients.  Add the wet ingredients to the dry and mix until just combined.  Divide batter among muffin cups and bake 16-18 minutes, until tops are beginning to brown.