Ingredients

The following ingredients have 4 Servings
  • 200 g plain gluten free flour blend (I use GFA Mix A (See NOTES))
  • 50 g tapioca starch
  • 1½ tsp baking powder (gluten free)
  • ½ tsp bicarbonate of soda
  • ½ tsp fine sea salt
  • 1¼ tsp xanthan gum
  • 2 large eggs
  • 3 tbsp almond milk (or rice or soya milk)
  • 250 ml dairy free yoghurt (eg. soya yoghurt)
  • 60 ml sunflower oil
  • 1 tsp cider or white wine vinegar
  • ½ tsp honey
  • Sesame seeds to sprinkle on top

Instruction

  • You will need a non-stick 12 hole muffin pan (and maybe a spare tin for any remaining batter), which should not require any greasing, unless it has lost its non-stickness.
  • Pre-heat the oven to 180 C/ 350 F/Gas 4.
  • Weigh and mix together all the dry ingredients, making sure they are fully broken down and well-combined. Set aside. (TIP: Weigh into an airtight container and shake vigorously).
  • Measure all the wet ingredients into a large mixing bowl and whisk together until completely amalgamated and airy.
  • Add the dry ingredients to the bowl and gently fold into the wet mixture until you have a sticky thick batter. Be careful not to over mix.
  • Spoon into the muffin tin holes filling each to about two-thirds full.
  • Smooth the tops with the back of a damp teaspoon.
  • If you have any mixture left and no remaining space in the tin, place a piece of baking paper on a baking tray and make a small pile with the remaining mixture (it will still rise into a bread roll, but will not have a uniform shape).
  • Bake straight away for 20 to 25 minutes, until a knife inserted into the centre comes out clean.
  • Remove from the oven and use a small silicone spatula or flat knife to slide and release each muffin from the tin.
  • Place on a wire rack to cool. Delicious eaten warm.
  • Store in an airtight container for up to 2 days or freeze as soon as possible.