Tuesday, January 16, 2007


I was very surprised that gluten-free muffins, cakes, and cookies taste just as good as gluten baked goods. The other day, a friend who isn't gluten-free and I baked a batch of gluten-free chocolate ricotta muffins. When my friend tried one, she thought that they tasted just as good as any muffin, and I do too. This is a recipe that I use a lot, for dessert or for breakfast. On school days, I have barely any time to eat so I either have a muffin or a carnation instant breakfast to take with me to the bus stop.

Chocolate Ricotta Muffins
(from Gluten-Free Baking Classics by Annalise G. Roberts)
(posted with permission from Annalise Roberts)

Makes 10 muffins.

1 1/4 cups Brown Rice Flour Mix
(To make 3 cups of this mixture, combine 2 cups brown rice flour (extra finely ground, she suggests Authentic Foods brand), 2/3 cup potato starch, and 1/3 cup tapioca flour)
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
2/3 cup semisweet chocolate chips
1 large egg
1/2 cup ricotta cheese (part skim)
2/3 cup milk
2 tablespoons canola oil
2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees F. Position rack in center of oven. Spray muffin pan with cooking spray or line with paper baking cup liners.
2. Whisk flour, cocoa, sugar, baking powder, baking soda, xanthan gum and salt together in a large mixing bowl. Stir in chocolate chips.
3. In another medium mixing bowl whisk egg, ricotta, milk, oil, and vanilla together until well blended.
4. Pour the milk mixture into the flour mixture and combine until well blended. Do not over beat.
5. Spoon batter into prepared muffin cups and place in center of oven. Bake for 18-20 minutes until toothpick inserted in center of a muffin comes out clean. Remove from pan and serve immediately or cool on a rack.

Muffins can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil and stored in freezer for up to three weeks. Best when eaten within four days of baking. Rewarm briefly in microwave.

1 comment:

Anonymous said...

This is a great recipe I did substituted 1/4 cup of G.F. flour with 1/2 cup almond meal. I also used buttermilk for the milk and they were so tasty. I have had such a hard time with gluten free baking but these were great! Thanks for posting.

A teen and her family's experiences living gluten-free.