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Gluten Free Cranberry Orange Muffins With Rice Flour

Updated on November 28, 2011

If you can’t have gluten but still want bread, you will enjoy this recipe. It’s fairly simple and doesn’t take long to prepare. If you have a busy schedule you can make them on the weekend, store them in the refrigerator and heat them as needed in a toaster oven.


They don't rise up very much so you don't have to worry about over filling the muffin cups.

2 eggs

1 cup water

¼ cup powdered milk

1/3 cup sugar (or 1 tablespoon Stevia if you are watching your sugar)

¼ cup oil

2 cups rice flour (brown or white)

2 teaspoons baking powder

1 teaspoon salt

½ cup dried cranberries

2 tablespoons grated orange peel

Preheat oven to 425° Fahrenheit. Lightly grease or spray a 12 muffin tin pan.

In a mixing bowl, mix together all ingredients except cranberries. Mix well. Stir in cranberries.

Pour into prepared muffin tins. Bake for 15 minutes or until golden brown. Let cool on wire wrack for a few minutes before removing.

Makes about 12 muffins.

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    • Chatkath profile image

      Kathy 5 years ago from California

      Thanks Pamela, nice to have options! Glad you shared this one, looks good! I like to make muffins when I have time and then freeze for later like you suggest! Saves money too, paying for snacks on the go gets expensive!

    • randomcreative profile image

      Rose Clearfield 5 years ago from Milwaukee, Wisconsin

      These sound like a great option whether or not you are trying to eat gluten free! I love cranberry and orange. Thanks for sharing.

    • Pamela N Red profile image
      Author

      Pamela N Red 5 years ago from Oklahoma

      Chatkath, I've recently stopped eating wheat and have been trying to come up with new options. I hope you enjoy them.

      Randomcreative, these are good even if you don't have to watch your wheat intake.

    • profile image

      Peelander Gally 4 years ago

      These are pretty good! In case anyone's interested, I made mine using half brown and half sweet rice flour, half water and half orange juice. I would have added almond slivers if I'd had them, too. :D

    • Pamela N Red profile image
      Author

      Pamela N Red 4 years ago from Oklahoma

      Thanks, Peelander, I hadn't thought about using orange juice but I bet that was good. You could add any nuts you want just be careful, since it doesn't have gluten to hold it all together they might turn out crumbly.

    • profile image

      Peelander Gally 4 years ago

      Yes, that's true, but these have a wonderfully real muffin-esque texture, and since I forgot to mention that I also threw in a tablespoon of flaxseed meal (and used room temp Earth Balance instead of oil), the sides and bottoms of mine got a bit browner and more chewy, so I imagine they'd hold everything in place well. Anyway, thanks for the recipe!

    • Pamela N Red profile image
      Author

      Pamela N Red 4 years ago from Oklahoma

      Peelander, you sound like me. I seldom cook a recipe completely like it's written and always make adjustments and changes. Thanks for reading and commenting.

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