Gluten-free corn muffins

Are you tired of traditional bread buns? Do you want something new to go with your warm soup? Try our gluten-free conr muffins! By the way, use your favorite jam and this slightly sweet muffins could also be a pretty good choice for breakfast.

Gluten-free corn muffinsPin

For 8 muffins:

Preparation time: 10 minutes

Cooking time: 25 minutes

  • 1 cup (250ml) of organic cornmeal
  • 1/2 cup (125ml) of organic white rice flour
  • 1/4 cup (62.5ml) of organic quinoa flour
  • 1/4 cup (62.5ml) of chickpea flour
  • 1/4 cup (62.5ml) of frozen or fresh corn
  • 1/4 cup (62.5ml) of organic sunflower seeds
  • 2 tbsp. (30ml) of organic cane sugar
  • 2 tsp. (10ml) of baking powder
  • 1/2 tsp. (2.5ml) of salt
  • 1 tbsp. (15ml) of organic ground flax seeds
  • 3 tbsp. (45ml) of water
  • 1/4 cup of olive oil
  • 1 cup (250ml) of almond milk
  1. Preheat the oven to  375º.
  2. In a small bowl, mix the flax seeds and the water (to make the egg replacer) and set aside for 10 minutes.
  3. In another bowl, combine the cornmeal, the flours, the sunflower seeds, the corn, the sugar, the baking powder and the salt.
  4. Gradually add the olive oil, the almond milk and the flax seeds and mix.
  5. Put the batter in a greased  muffin pan.
  6. Cook for 25 minutes or until cooked when you insert a knife and it comes out clean.
  7. Serve them warm, they are so good!

What do our readers say about this recipe?

“These muffins are delicious. I didn’t change a thing, and they are very moist and fluffy inside. They were gone in no time.”

“This recipe is great. The only change I made was adding some chocolate chips for my toddler. The adults loved them, too.”

“The texture is very nice, not dense like the gluten-free muffins I’ve tried before. This one will be my new go to recipe for muffins.”

“This is a good recipe. I think that the almond milk makes them very light.”

“My family loves these muffins. This is a great gluten-free recipe. I’m going to make them again for my nephews birthday party.”

“I’m allergic to corn, so I substituted the organic cornmeal with brown rice flour and it turned out great! Thank you!”

You may be wondering what gluten is. Gluten is a protein that gives bread its chewy texture. It also provides strength and elasticity to dough. This provides the bread with it’s recognizable structure, which is why you can’t bake gluten-free bread the same way as gluten-containing breads. Gluten has been used in baking for centuries, so if you’ve never had the opportunity to try it before, it’s worth experimenting with once in your life!

There are many reasons to consider making some of your favorite foods gluten free like pasta dishes or sandwiches, though. Many people find that they feel better when they eat fewer processed foods and plenty of fresh vegetables (especially leafy greens). Eating healthier means eating less food overall and gluten-free is healthy, just tasting awful – except our recipes baby!

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