Cranberry Walnut Muffins
Recipe type: Breakfast
Serves: Makes 12 muffins
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup sweet rice flour
  • ½ cup + 2 Tablespoons potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon unflavored gelatin (optional)
  • ½ cup sugar
  • ¼ cup melted coconut oil (or cooking oil of choice)
  • 1 cup milk or milk substitute
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup chopped toasted walnuts
  • ½ cup dried cranberries
  1. Preheat oven to 400°.
  2. Whisk together the flours, starches, xanthan gum, baking powder, baking soda, salt, gelatin, and sugar in a mixing bowl.
  3. In a small bowl or glass measuring cup, combine the milk, vanilla, and eggs.
  4. Add the oil to the dry ingredients and stir. Then add the remaining wet ingredients and mix together with a large spatula or spoon until the dry ingredients are incorporated.
  5. Fold in the walnuts and cranberries.
  6. Spoon into a greased muffin tin. Bake at 400° for 18 – 20 minutes.
  7. Let cool in the pan for several minutes then remove to a wire rack.
All-Purpose Flour: If you want to try a flour mix, I can't promise it will turn out well, but it probably will. Substitute 2¼ cups + 2 Tablespoons of the flour mix for the flours and starches. Omit the xanthan gum if your flour mix contains it.
Recipe by Gluten-Free Homemaker at