Gluten Free Bread Garlic Herb Muffins

Gluten Free Garlic Herb Muffins

I just love chatting with you all. Your comments and responses have been overwhelming. I am very honored to be able to talk with such a warm and loving gluten free community of great people! Thanks so much.

Many of the emails I receive have been about making breads that are not only gluten free but yeast free as well. The only gluten free yeast free bread I have ever seen was corn bread. Now, I love corn bread, but if I had to eat it every day because I couldn’t find anything else, well… that would get tiresome.

In response to your gentle pushing, I came up with a savory muffin that would go well with many things. Soup, gluten free spaghetti and meatballs, chicken, turkey, ham or made into cute little tea sandwiches. I think I’ll make some for next week and post em here so you can get some sandwich ideas.

I urge you to use whatever gluten free flour you have at home. Don’t go running to the store and buying 5 million different kinds. If you have bought that many, do what I did when I thought I had to use it “exactly” as the recipe said.

Just mix them all up and make your own flour blend. Use a 2/3 to 1/3 ratio. Mix 2/3 cup of a heavier gluten free flour like bean, sorghum, buckwheat, brown rice, millet and gently add 1/3 cup of a lighter one like cornstarch or arrowroot starch or potato starch or white rice.

 

Garlic Herb Muffin

1 6.5oz package of Garlic & Herb spreadable cheese, softened (like alouette)
1 egg
1 cup milk
1/4 cup olive oil
2 cups gluten free flour***
2 1/2 tsp. baking powder
1 tsp. xanthan gum
1/4 tsp. salt

*** I used Pamela’s glutenfree flour blend. This already had xanthan gum, salt and baking powder in it. To use this, don’t add xanthan gum, or salt and reduce the amount of baking powder to 1 1/2 tsp.

Preheat the oven to 400 degrees.

Grease muffins wells. I used an 8 well rectangle muffin tin. Makes cute little loaves. Or line them with papers.

Beat the cheese and the egg together with an electric mixer until creamed well. Add the milk and oil and mix  together.

 

Place the gluten free flour, baking powder, and xanthan gum and salt if using and whisk together. Pour into the cheese mixture and either beat with the mixer or stir together by hand. I want it done NOW, so I used the electric mixer.

Scoop out the dough using a cookie scoop and divide among the muffin wells.

 

Bake for 20 to 25 minutes (mine took 23). Poke with a toothpick and make sure it comes out clean then pull them out. Pop them out right away or stand them up on their edges to cool. If you leave them in the muffin tin to cool they will get soggy bottoms. Nobody wants soggy bottoms, not even muffins.

 

Makes 8 rectangles or 12 regular muffins

Kathy

P.S… I hope this serves you. It’s my joy and pleasure to make things that will satisfy not only your tummy, but your taste buds as well. Eat well!

 

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