You don’t have to give up tasty, traditional recipes! Just swap out the regular flour and baking powder for gluten-free versions! Discover the best recipe for gluten-free Easter cake!
The recipe we’re going to present here is trivially simple, yet very tasty! Undoubtedly, even those who are skeptical about culinary experiments will enjoy it. In fact, it only requires replacing the classic flour with e.g. millet, corn, rice, coconut or almond flour. This will not only make it allergen-free, but will also give the muffin a unique flavor. Also remember to replace the baking powder with gluten-free ones! If you are additionally on a diet it is worth using erythritol or xylitol instead of regular sugar. Done!
Gluten-free muffin recipe:
- 4-5 eggs
- 250 g butter
- 1 and 0,5 cup flour (corn, millet, coconut)
- Pinch of salt
- ¾ cup erythritol (if you like it sweeter you can give a bit more)
- 2 teaspoons vanilla sugar
- Spoonful of lemon juice
- Peel from half a lemon
Sift the flour through a sieve into a bowl along with the baking powder and set aside. Then cream the soft butter with the sugar, a pinch of salt and the vanilla sugar until smooth. The next step is to gradually add eggs. Increase the speed of the mixer and add one egg at a time. When the mixture is smooth, reduce the speed and gradually add flour until all ingredients are combined.
Grease a 24 cm diameter baking pan with butter and dust with gluten-free flour. Then pour in the batter and bake it for 50-60 minutes at 180-190 degrees. Ready!
If you want to get a marbled muffin. Before you put the batter in the tin you can pour 1/3 of it into a bowl and add cocoa with a little milk (about 5-6 tablespoons). Mix it all up and then add it to the mixture that is in the mold. Use a fork to make a skewer and you’re done!
Add 2-3 tablespoons of erythritol/xylitol/common sugar to a small saucepan, followed by a few drops of lemon juice. Dispense until a thick glaze forms. Once the sugar has dissolved, pour it over the finished cupcake!
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