Double Chocolate Muffins
300 grams brown rice flour
50 grams arrowroot starch
2 1/2 Tablespoons cocoa powder (7 1/2 teaspoons)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
180 grams dark brown sugar
1 teaspoon kosher salt
61g applesauce (1/4 cup)
1 Tbl apple cider vinegar + rice milk to make 300 g
115 grams canola oil
1/2 cup Enjoy Life mini chocolate chips
Prepare muffin tins and preheat oven to 350F.
Add apple cider vinegar to the rice milk and set aside.
Mix all the dry ingredients in a large bowl, then stir in applesauce, oil and vinegar/rice milk mixure.
Finally mix in the mini chocolate chips. :)
Bake for about 25 minutes.
Yields 18 standard size muffins.
After cooling, store in a covered container. They are best the first and second day, and if left uncovered for too long turn almost rock hard. But luckily they are so yummy they rarely see a day three, so no one ever has to eat a stale muffin.
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I have always used regular old brown rice flour, but after my son had several reactions that I strongly suspect were due to cross-contamination with the flour, I switched over to Authentic Foods Superfine Brown Rice Flour. I'd read about it from several of the big name gluten-free, allergy baking names, but never could make myself spend the extra to try it. WOW. The muffins and pancakes I've made with it are light and fluffy, not gritty at all, and taste and feel like they were baked with gluten-filled all purpose flour. If you haven't yet, give it a try and you will be astounded at the results.
For comparison, here's the exact recipe, same number of muffins, baked with the natural-food-store-generic-brand brown rice flour I've been buying for years. They are just slightly domed, and much denser. Still yummy muffins, but they aren't going to pass as cake.
50 grams arrowroot starch
2 1/2 Tablespoons cocoa powder (7 1/2 teaspoons)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
180 grams dark brown sugar
1 teaspoon kosher salt
61g applesauce (1/4 cup)
1 Tbl apple cider vinegar + rice milk to make 300 g
115 grams canola oil
1/2 cup Enjoy Life mini chocolate chips
Prepare muffin tins and preheat oven to 350F.
Add apple cider vinegar to the rice milk and set aside.
Mix all the dry ingredients in a large bowl, then stir in applesauce, oil and vinegar/rice milk mixure.
Finally mix in the mini chocolate chips. :)
Bake for about 25 minutes.
Yields 18 standard size muffins.
After cooling, store in a covered container. They are best the first and second day, and if left uncovered for too long turn almost rock hard. But luckily they are so yummy they rarely see a day three, so no one ever has to eat a stale muffin.
…
I have always used regular old brown rice flour, but after my son had several reactions that I strongly suspect were due to cross-contamination with the flour, I switched over to Authentic Foods Superfine Brown Rice Flour. I'd read about it from several of the big name gluten-free, allergy baking names, but never could make myself spend the extra to try it. WOW. The muffins and pancakes I've made with it are light and fluffy, not gritty at all, and taste and feel like they were baked with gluten-filled all purpose flour. If you haven't yet, give it a try and you will be astounded at the results.
For comparison, here's the exact recipe, same number of muffins, baked with the natural-food-store-generic-brand brown rice flour I've been buying for years. They are just slightly domed, and much denser. Still yummy muffins, but they aren't going to pass as cake.
