Rice Flour Muffins
These are a plain muffin that can take the place of dinner rolls. They work well as the base for saucy dishes usually served over toast or buns such as sloppy joes and sausage or hamburger gravy. If you need a simple, tasty, attractive hot bread to round out your menu, these are your best bet. They are great for sopping up gravy.
Rice Flour Muffins
1-3/4 cup rice flour
1/4 cup instant mashed potato flakes, dry
1/2 teaspoon salt
2-1/2 teaspoons baking powder
1-1/2 cups soymilk or other milk of your choice
1 tablespoon vinegar
1/4 cup vegetable oil
Preheat your oven to 400°. Coat a 12-cup muffin tin with no-stick vegetable oil spray or rub the cups with solid shortening.
In a medium-sized mixing bowl combine the dry ingredients, rice flour, potato flakes, salt and baking powder. Mix well with a wire whisk to distribute everything evenly. Set aside.
In a separate bowl or a large measuring cup combine the wet ingredients, soymilk, vinegar, eggs and oil. Beat well.
Pour the wet ingredients into the dry ingredients. Beat all together with a wire whisk. When the batter is smooth distribute it evenly between the prepared muffin cups, filling the cups 2/3 to 3/4’s full.
Bake at 400° for about 25 minutes or until the muffins are lightly browned. Turn out of the muffin tin and gather them together in a serving bowl lined with a pretty, clean dishtowel. Rush the muffins to the dinner table and pass with pleasure.
If you have leftovers they make good bread crumbs for adding to meatloaves or vegetarian patties or roasts. If you have a lot of leftovers then you can give them new glory by cutting them across the equator and toasting them in the oven for 10 minutes at 450°. They may be buttered with dairy-free margarine or peanut butter before toasting if desired. When they are hot and crispy offer them with a glass of your favorite non-dairy milk or a cup of hot tea as a snack.
Assuming 12 servings.
Per Serving: 150 Calories; 7g Fat (39.2% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 209mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fat.
Eating one now! Super impressed with the consistency!
Oh yay! That makes me happy. And the cool thing is there is no xanthan needed to give them the proper texture. No xanthan, means the recipe is more accessible to newbies at Gluten Free and also makes them a lot more affordable to prepare. Thanks for the feedback Kelly 🙂