Gluten free muffins. This was a baking adventure that’s for sure. After realizing that I did not have xanthan gum and then realizing it was $12.00, I pursued another avenue, gluten free pancake mix from Bob’s Red Mill. This mix has potato starch, tapioca flour, baking powder, baking soda, sea salt and xanthan gum all combined. The next step of the baking adventure was guessing. I adapted the recipe below and the results turned out great! My gluten free friend had only good things to say. Win!
Recipe adapted from Confessions of a Gluten Free Mom
Makes about 10-12 standard muffins
– 1 & 3/4 cup Bob’s Red Mill Pancake Mix
-1/4 cup melted butter
-1/2 cup + 2 tablespoon coconut milk
-1/2 cup white sugar
-1 tsp. vanilla
-3/4 cup raspberries
Preheat oven to 350°F. Using a stand mixer, first beat butter with sugar. Add in egg, coconut milk and vanilla and combine. Lastly, mix in pancake mix until absorbed. Fold in raspberries and scoop batter into a muffin tin. Bake for about 22 minutes!