FLOURS

Gluten Free Oat Muffins

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 Gluten Free Oat Muffins
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Course Desert
Servings
Muffins
Ingredients
  • 100 g Brown Sugar
  • 120 ml Vegetable Oil
  • 90 g Bob's Red Mill GF Quick Oats
  • 1 tsp Vanilla Extract
  • 240 ml Plain Yogurt
  • 1 tsp Baking Soda
  • 120 g Bob's Red Mill GF All Purpose Baking Flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 3/4 tsp Xanthan Gum
Instructions
  1. Preheat oven to 180°C. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
  2. 

In a blender container, grind gluten-free quick oats until the consistency of oat bran. Measure 90g and set aside.


  3. In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oat bran and vanilla.
  4. In a separate bowl, mix together the yogurt and baking soda; set aside.


  5. Sift together the gluten free all purpose flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture.


  6. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins.
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Gluten Free Chocolate Buttermilk Cupcakes

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 Gluten Free Chocolate Buttermilk Cupcakes
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Course Desert
Cuisine International
Servings
Cupkakes
Ingredients
  • 3/4 cup GF 1-to-1 Baking Flour
  • 3/4 cup Granulated Sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 6 Tbsp Unsweetened
  • Cocoa Powder
  • 3 Tbsp Hot Water
  • 3 Tbsp Unsalted butter
  • 6 Tbsp Buttermilk
  • 1 Egg White
Instructions
  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt, set aside.
  3. Combine cocoa powder and hot water in
  4. the bowl of a mixer and whisk until a thick paste forms.
  5. Add egg and egg white and mix to combine.
  6. Add melted butter and buttermilk and whisk until smooth.
  7. Add flour mixture and mix to combine.
  8. Portion batter into prepared muffin tin.
  9. Bake until the tops spring back when lightly touched and a tester inserted into the center comes out clean, 17–20 minutes.
  10. Let cool completely (about 30 minutes) before frosting.
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French Madeleine Cakes

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 French Madeleine Cake
Bake a batch of these buttery little French cakes to have with a cup of tea or coffee!
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Servings
madeleines
Ingredients
  • 2 Free-range eggs
  • 100 g Sugar or alternative such as Coconut Sugar
  • 100 g Bob’s Red Mill “1-To-1” Flour plus extra for dusting
  • 1 Unwaxed lemon juice and zest
  • ¾ tsp Baking powder
  • ½ tsp Vanilla essence
  • 100 g Unsalted butter melted and cooled slightly, plus extra for greasing
Instructions
  1. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake a little flour to coat, tapping out the excess.
  2. Whisk together the eggs and the sugar alternative in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
  3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.
  4. Bakes 12 - 16 madeleines.
Recipe Notes

Equipment: You will need a 12 or 16 cup Madeleine baking tray.

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