Gluten-free Italian Herb Muffins

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!!


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