We are taking a break from gluten for the next 4 weeks, and I’ve been challenged once again to think outside my comfort zone when it comes to baking breads. This time, we were having one of our favorite crock pot dishes – Bean and Kale Soup. We generally accompany this soup with some fantastic green-chili cornbread or some really simple Italian Herb Muffins. I decided to change up my recipe for the Italian Herb Muffins and make a gluten-free version. These are also dairy-free, but regular milk can easily be substituted.
Gluten-free Italian Herb Muffins
- 2 cups Gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum
- 1 Tablespoon sugar
- 1 Tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup almond milk
- 1/4 cup vegetable oil
NOTE: If the gluten free all-purpose flour you are using is already a blend containing xanthan gum, there is no need to add more. The blend I used did not have any already added.
Preheat oven to 400 degrees.
In a bowl, combine all dry ingredients – GF flour, xanthan gum, sugar, Italian seasoning, baking powder, salt, and garlic. Stir until well blended. Add in the wet ingredients – egg, milk, and oil. Stir until everything is combined and there are no dry lumps in the batter.
Spoon evenly into a greased cupcake tin. (Makes 12 muffins) Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan.
Other than a slightly difference in taste (between the wheat flour and GF flour), I didn’t notice much difference in these muffins from the non-Gluten-free version. They were still light and flaky and almost a cross between a muffin and a biscuit in texture. They definitely paired well with the soup we had!! I would love to know how your favorite gluten-free biscuit compares with these!!