gluten-free whole grain muffins

Behold our favorite muffins.

You want to know why? They are are almost entirely whole grain — with good fiber and protein from flours such as quinoa, corn, sorghum, and brown rice — and therefore packed with a punch of nutrition for the morning.

They are slightly sweet, not the blaring sugar fix of the holidays, but a faint sweetness in the mouth, a slow sunrise of a smile. They have a tender crumb, without a touch of the hippy denseness of whole-grain gluten muffins. These muffins sing.

These muffins have apricots and pecans in them, surprises in several bites. Or they have figs and walnuts, on other mornings. Once you learn the backbone of the recipe, you can flesh it out with any spice or dried fruit or crunch you wish. You can make these yours immediately.

We are never using another muffin recipe than this one.

Oh, and did I mention that you can make these gluten-free, dairy-free, and egg-free without sacrificing anything of that tender crumb or crowd-pleasing taste?

You’re going to want to make these muffins too.

I found this muffin recipe because our friend Shuna, who is an extraordinary pastry chef, wrote something on Facebook about missing cranberries when they are out of season because she so loves them in her muffins. When I asked for her recipe, she sent me one a) completely in grams and b) written in pastry-chef shorthand, which made meΒ  happy. I think she adapted them from Martha Stewart, although knowing Shuna, she made them her own. This is what she wrote me:

“this is my standardized recipe for everything. i add cranberries by look– enough :}
i add a lot of orange zest into the melted butter :}
sometimes i use olive oil or olive oil and melted butter :}
would be great with toasted walnuts too.

i don’t know how to make it GF but I will leave that to …you.”

It turns out that making them gluten-free was remarkably easy.

You see, I have been realizing this lately: if you bake by weight in grams and you have a recipe based on the solid ratios that work for the different baked goods, you have a great gluten-free recipe waiting to be made. Simply substitute 140 grams of gluten-free flours for 140 grams of gluten flours, and you have it.

In most cases, it really is that simple.

And better yet, it seems you don’t need xanthan or guar gum to make them work either.

. . .

Last month, after the weeks of cookie baking, and my intestines feeling in a twist, I gave up the gums. For 18 months, off and on, I’ve been having… (how do I say this delicately for a food blog?) digestive issues. Pain, cramping, uncomfortable bathroom experiences, bloating, gas. Okay, that’s enough. You get the idea. Last January, it was bad enough that I went to our doctor and talked out every possibility. I went through a colonoscopy to make sure it wasn’t cancer, since celiac is correlated with colon cancer. Nothing. We ruled out all the possibilities that scared us. We were left with low vitamin D and not enough exercise.

I took care of both. I started taking higher doses of vitamin D (everyone in Seattle has to be on higher doses of vitamin D) and started running. The spring and summer were glorious.

Curious, I also removed foods that are common allergens from my diet, in case I was allergic or intolerant to corn or potatoes or dairy. Nothing seemed to make any difference. I felt just as good with those foods in my system as without. I thought I had this figured out.

And then the fall came. All that wonderful traveling and eating the baked goods made by gluten-free companies who wanted us to try their foods. Eating the baked goods from our cookbook at events. And whenever the weather cools, my heart returns to baking.

My intestines returned to cramping.

By Christmas day, I was in such pain that I could barely enjoy the holiday. Something in me knew this wasn’t vitamin D.

I always wondered about the gums. I mean, they’re odd, right? Xanthan gum “…derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. Xanthomonas campestris is the same bacteria responsible for causing black rot to form on broccoli, cauliflower and other leafy vegetables. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. The United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. When Xanthomonas campestris was combined with corn sugar, the result was a colorless slime called xanthan gum.”


Guar gum is derived from the seed of a guar plant, so it at least sounds closer to nature. However, along with xanthan gum, guar gum in large doses is used as a laxative. According to WebMD, “There is some interest in using guar gum for weight loss because it expands in the intestine, causing a sense of fullness.” Hm. Someone I trust once told me, “Be sure to not use more than 2 teaspoons in a recipe, because that can cause explosive diarrhea.”

Nothing says love like explosive diarrhea.

So I always wondered. Could these strange substances used as thickeners and binders in nearly every single gluten-free baked good and product on the market (along with foods like salad dressings and ice creams) be causing me this much upset? I stopped using them to see.

After a couple of days, I started noticing a difference. I decided to ask on Facebook. Anyone else have an issue with these? As you can see if you read these voluminous comments, I’m not the only one.

I went two weeks without eating anything with either one in it. Almost immediately, every single intestinal upset went away. After two weeks, I felt better than I had in 18 months.

Last week, I tried something with guar gum in it, thinking that it was xanthan that bothered me. Within a couple of hours, I felt bloated and bothered again.

So, no thanks. At least for now.

Now, I want to make this clear. I’m not telling you to stop using xanthan and guar gum. They are gluten-free (I have heard a few rumblings about cross-contamination with xanthan gum, but I haven’t seen substantiation). Not everyone has problems with them. And it’s entirely possible that baking and testing and tweaking baked goods for nearly two years, for both our cookbook and the many, many baked goods we created for this website took its toll on me with all that xanthan and guar gum. Eating some occasionally may not affect me at all. And eating lots of them may not affect you at all.

All I know is that I’m not using them in the baked goods for this website anymore. For the past five years I have used xanthan and guar gum because every gluten-free recipe I had ever seen included them. I believed, from what I read, that they were necessary for binding. But after I started baking by weight and ratios, I started to wonder. And so, in those weeks we took off from blogging, I was baking. I baked these muffins, quick breads, some cookie recipes, biscuits, flatbreads, pizza dough, and a new multi-grain bread. Not only were every one of them free of xanthan and guar gum, but every one of them was better without the gums.

Gluten-free baked goods are better without the gums.

. . .

Think of this. Have you seen a recipe for muffins or cookies or quick breads that ends with “Do not overmix. Stir until just combined and then stop.” Do you know why? That’s because those wonderful recipe writers want you to avoid activating the gluten in regular all-purpose flour. Those recipes need as little gluten as possible.

In fact, I’m convinced that muffins and cookies and quick breads don’t need gluten at all. They’re better with gluten-free flours for the lightness and texture than with gluten flours.

Yes, you heard me right.

Here’s something else I have realized lately.

You know how whole-grain baked goods made with gluten flours can be heavy, dense, an “I should eat this but I really just want white flour and sugar”? Whole-grain gluten-free flours don’t have that problem. Whole wheat flour is a high gluten flour.Β  Just a touch too much stirring and that muffin turns out dense. Whole-grain gluten-free flours? No gluten. No need to worry about tenderness. That muffin can be nutritious and a pleasure to eat at the same time.

And so, we have been happily baking everything with a new whole-grain flour mix. We’re happy to report that, other than a difference in color, baked goods made with whole-grain flours are fairly identical in texture to the starchy AP mix we used for the cookies. That means the protein of quinoa, the iron of teff, the goodness provided by these different flours? They can show up in everything you bake.

Want to make a whole grain AP mix in your kitchen? Here’s how.

We’re working with 70% whole grains/30% starches. We might someday go to all whole grains for some baked goods, but this blend works well for us now.

If you want to make a big batch for all the baking in your kitchen?

Choose 700 grams of any combination of the following flours:

Brown Rice
Sweet Brown Rice

Almond is not a grain, but it is a whole flour, so I’ve thrown it in there. You might notice that I have not put in garbanzo (I don’t like it) or coconut (I don’t like the way it tastes or the way it sucks all the moisture out of a baked good) or soy (I’m having a hard time finding a good gluten-free one). You might like those. Substitute if you want.

This means that you can make your own blend. If you are allergic to corn, and you know you can’t eat the certified gluten-free oats, blend up 100 grams each of almond, brown rice, buckwheat, corn, millet, sorghum, and teff. (I want to write more about this later, but the flavor you find by blending all these different taste is fascinating. It’s amazing how boring regular AP flour seems after you use this.) Find your own favorite combination.

And then throw in 300 grams of any combination of the following:

Potato Starch
Tapioca Flour
White Rice Flour

We like using 150 grams each of arrowroot and potato starch, at the moment.

Combine the 700 grams of whole-grain flours with the 300 grams of starches in a big container. Shake it all up. You have whole-grain flour mix.

. . .

And now you are ready to start baking.

Make some muffins, everyone.

GLUTEN-FREE WHOLE GRAIN MUFFINS, adapted from Shuna Fish Lydon’s muffin recipe

One of the reasons I love this muffin recipe is that it is endlessly adaptable. As long as you bake by weight (do you have that scale yet?), you can replace any of the following with your favorite new ingredient of the moment: the flours, the sweetener, the milk, the oil, and the figs and walnuts.

We’ve made these muffins for weeks, with a slightly different multi-grain flour blend each time. We have made them with sucanat and coconut sugar instead of dark brown sugar. We have tried soy milk and rice milk instead of buttermilk. We have used olive oil, coconut oil, and melted butter in place of the grapeseed oil. In the latest batch, we used a chia seed slurry (1 teaspoon of ground chia seeds and 3 tablespoons of hot water for every 1 egg) to make these egg-free for a friend. And we have enjoyed apricots, raisins, and apple chunks, along with pecans, pine nuts, and pistachios.

Each muffin has a slightly different flavor for the interesting combinations, which makes eating whole-grain muffins interesting. But the texture has been the same, every time: a tender crumb, a strong structure that yields to the teeth, and gone in only a few moments.

350 grams whole-grain flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
180 grams deark brown sugar
1 teaspoon kosher salt
2 eggs
300 grams buttermilk
100 grams grapeseed oil
handful dried figs
handful walnuts

Preheat the oven to 350*. Grease a large muffin tin thoroughly.

Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk them together to combine and aerate.

Whisk together the eggs, buttermilk, and grapeseed oil until they are combined well. Add them to the dry ingredients. Use a rubber spatula until the batter is almost fully combined. Throw in the figs and walnuts and continue stirring until all trace of flour is gone.

Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes to 35 minutes.


Makes about 15 muffins.

463 comments on “gluten-free whole grain muffins

  1. Nicole

    This new phase in your cooking makes me so excited for the possibilities it raises in my own kitchen! And I am decidedly gluten tolerant. Just to clarify, did you mean to say equal quantities of the gluten-free mix and the traditional gluten-filled flours?

    1. shauna

      Hey Nicole, I’m not sure what you’re referring to here, but I do know that 140 grams of AP flour and 140 grams of gluten-free AP flour function virtually the same in this recipe!

  2. Wendy

    Thank you so much for all of your hard work and excitment in bringing us all of your discoveries! This sounds so wonderful, as we have been missing muffins! They were our weekend treat that got shoved by the side as most of the muffin stayed in the pan or stuck to the paper! This recipe is going to get worn out!
    Thanks also for the print button!

  3. lauren

    This is awesome. I agree — breads and muffins don’t need gluten! I think I’m a bit biased since I can’t have gluten and I love the breads/muffins/etc that I make without it…I just bought some muffin cups, so I think I need to put them to good use.

  4. Liz

    I can’t wait to try the new blend~ thanks for sharing it and for blogging!!!

    You have been such a lifesaver to me since going GF. Your blog was the first one I found after the diagnosis, and I started reading it from the beginning…and sat there and cried as I realized someone else went through exactly what I did. And then again as you went through everything with Lu (which is the exact same thing that happened to one of my closest friends and her baby). You and Danny and Lu are such a blessing to all of us~

    1. Liz

      I made a batch of the new flour mix yesterday….and a batch of blueberry muffins….and they are AWESOME!!!!!!!!!!! My 13yr old daughter even loves them and says they taste better than the traditional wheat flour mix!

      Only because it was what I already had on hand (and didn’t want to go to the store) my blend is: brown rice, buckwheat, oat, corn, white rice and corn starch.

      Can’t wait to try other blends!!!

  5. Becky D

    Yea for Whole Grain Flour Blends! Yea for no Gums! Not only will it be even healthier
    for us, it will also be less expensive to bake gluten-free! I can’t wait to see the recipes that are coming next, and I’m going right now to mix some Whole Grain Flour Blend and bake muffins! I bought and threw in the freezer several bags of cranberries, just so I can make cranberry orange walnut muffins, and now with this recipe I hope I’ve found the perfect muffin for my cranberries!
    Thanks so much for all of your hard work!

  6. Amy

    Just checking, but I thought you had written previously that the substitution for regular flour to GF flour was 1 cup:140 gms. Is that the same as 140gm reg flour equals 140gm GF flour? Since most recipes are in cups, how many grams in 1 cup of regular flour? Thanks for the clarification!

    1. shauna

      Hey Amy, you have it! 1 cup of regular AP flour weighs 140 grams (when measured the correct way), so 140 grams of gluten-free flour works the same way in this muffin recipe. (Shuna’s original recipe was in grams, so that’s why the gram to gram conversion.)

  7. Emma L

    Wonderful! Thank you so much. I do have a question, perhaps a silly one–can regular liquid measurements be used for the liquid ingredients (e.g., instead of weighing 100g of grapeseed oil, measure out 100mL in a liquid measuring cup instead)? For water, I seem to remember that 100g = 100mL, but perhaps not for other liquids.

    1. shauna

      You know, I don’t know? I really don’t use my measuring cups anymore! I’d measure it out and see.

    2. anna

      1 kg of water is 1 litre of water but not all liquids weight the same. You can weight it and then see how much it is in ml, so you have it for the next time (using the same oil of course).

    3. Sarah

      Emma, water does have an equal weight-to-volume measurement, as does plain milk, but most other liquids have a different weight, so you would need to weigh them.

  8. Meagan

    I usually never use xanthan or guar gums even though they are in my pantry. I used to bake with gluten-free grains, but now I make most of my recipes grain-free. Either way, I’ve never been one to use gums. They seem so unnatural! I agree with what you said. Thanks for sharing!!

  9. Jen

    Oh, hurrah! More nutritious grains, less “meh” starch, and glorious-looking muffins? Happy day indeed. Thank you – have been anxiously awaiting this post:)

  10. Danielle

    I am so happy to see you on the same nutritional path I am! πŸ˜‰ Having you lead the way makes it so much easier for me. Thank you for sharing your journey with us. (Is it too soon to ask does this mean another cookbook might be in the works soon?!?)

  11. Esther

    ND labs makes a good gluten-free defatted soy flour. Look them up at

    So glad the transition away from gums and into more whole grains is improving your health!!! Just one question. On the starches, are you using regular white rice flour or sweet white rice flour?

  12. Ina Gawne

    Shauna – these muffins look fabulous! I have only ever tried omitting Xanthan from pancakes and they worked great. I must try your recipe – thanks for sharing! I have an old school scale so will give it a go, if it works I’ll do a post too! Ina

  13. Calista Johnson

    These look amazing! Congrats to you on listening to your body and doing what works for you. I am hoping to follow your example πŸ™‚

  14. cloudydeb

    yum! these sound divine πŸ™‚ I’m trying to cut out wheat from my hubby’s diet and was wary of the gums as well. I’m going to mix up some of your AP mix tonight!
    Thank you, thank you, thank you!

  15. Meg

    I really applaud you for working out a way to make baked goods without gums. The gums are what has kept me away from exploring gluten free baking recipes, as I strive to eat a traditional diet (e.g. raw dairy, lacto-fermented foods, soaked/sprouted grains, pastured meats), and x and g gums are a more industrial product than I want to use. I am definitely going to try to make some of these muffins, but soak any of the whole grains in the buttermilk first for extra digestability. I’ll email you with what I find out in that process!

    Congrats on doing such a great job with this, Shauna! The muffins look beautiful, by the way.

  16. Beth

    This post alone might move me to get a kitchen scale. I don’t have a gluten intolerance but I’m really done with white flour. Having a whole grain, more natural baking base is tremendously exciting to me and I so appreciate you posting your mix. Thank you!

  17. Elizabeth

    Thank you, thank you, thank you! I have made some lovely whole grain gf quick breads, but haven’t done the experimenting to really know they would turn out when I needed them to. I haven’t liked the gums, but used them to be true to the recipe. I am so excited. I was a whole grain girl in my former life with gluten — grinding my own flours. I can’t wait to try the bananna date bread recipe from “Laurel’s Bread Book” with your multi-grain mix!

    1. shauna

      Adina, as I said in the headnote, you can substitute 100 grams of any fat or oil. Melted butter, coconut oil, sesame oil, etc. Just substitute by weight and you’re good.

  18. Carol Egan

    I have tears in my eyes at the simplicity of the new baking mix. As someone with gluten intolerance and Chronic Fatigue, buying, mixing and tweaking many different grains can be overwhelming. Having something simple and good is beyond words. Now it less of a chore and more of the joy that I love. I can bake with pleasure again. Thank you.

  19. mosey

    I cant remember if I’ve commented before. I have your lovely book (Christmas present) and have followed you from afar for quite some time.

    So glad to read this post. We are all but gluten-free in our house (my husband is 100%) and although I’m not much of a baker, I’ve been making GF waffles and zucchini muffins for the past two years without xanthan and they hold together beautifully. I mostly mix by hand and although I use commercial GF flours (like Bob’s Mill) instead of mixing my own – maybe that’s next on my to-do list! – I can’t complain about the taste at all.

  20. Nita

    You’re a wonder, you know that?! I have missed a whole grain muffin I used to make all the time. Can’t wait to try these! Thank you Shauna and Danny!

  21. sarah

    Your timing is amazing! I have been looking for a whole grain GF muffin with not a lot of sugar. Bingo! Funny about the gums, my LLC, who is healing my gut was asking if all the gums in GF food bothers me… guess I better really test that out. Its hard to be GF and still have gut issues, thanks for your words.

  22. Stephanie

    The muffins look fabulous and I can’t wait to see all your lovely whole grain baked goods. Everything I’ve ever made of yours has been fabulous and I can’t imagine these muffins will be anything less. I think I’ll make a batch tonight, although as a new GF baker, having to pick my own flours kind of freaks me out! I do better with concrete directions – I’m a little Type A that way πŸ™‚

  23. Clare

    Thank you! I have all the ingredients to try these except the grapeseed oil. Would any other oils work the same way?

  24. Andrea

    Shauna- I rarely post even though I am a regular reader. I have been trying to expand my baking into more adventurous and interesting territory, and while I don’t have a gluten intolerance, this is the direction I have been trying to head. I enjoy your writing and recipes enormously, and appreciate your thoughtful approach to living a whole, healthy life.

    Molto grazie!

  25. gaile

    I mean to ask you, do you remember those bran muffins that we all the rage in the early 80s – they were super dense, deep brown, and rather sticky with ….molasses maybe…? I used to eat them with a pat of butter melted on the top and always missed them. Just wondering if you recall them, and have any ideas on reconstructing a gf version?

    1. shauna

      I’d start with this muffin and make the whole grains as brown and whole-grainy as you can! You can’t replicate the taste of bran, but you can work with the molasses.

      1. Janice

        I use ground flax seed (g/f), molasses (g/f) and whole g/f grains to give it more of a bran taste along with dark raisins. I loved those too!

      2. Ken

        I just made these for the first time, and I was also looking for a bran muffin type task. I used 100g potato starch, 75g millet flour, 75g sorghum flour, 75g teff flour, and 25g rice bran. It did a pretty good job, but I forgot the raisins and cranberries! Next time!

      3. Jen

        Can someone elaborate on using liquid sweetener like honey, maple syrup or molasas with this recipe? Thank you

        1. Kit

          @JenΒ—Β—: I cannot handle the brown sugar, so I just made them with honey. According to, 180g brown sugar would be approximately 9/10 cup. The general rule is to sub 3/4 c honey for 1c sugar, and you can use up to 1c honey without having to monkey with the total liquid volume of the recipe. 3/4 c would technically be just about right, but I used 2/3 c and thought the low-key sweetness was perfect. I lowered the temp to 325 and baked 25 minutes for the mini muffins, 35 for the regular size. They were great!

          @Shauna: Thanks for a fab recipe! You are absolutely right, now that I have figured out how to make these with honey, I will never look for another GF muffin recipe. I must get your cookbook!

  26. Lisa

    Shauna you are an absolute life saver! I just finished reading your book and my life so parallels yours. I’m 52 years old and have just recently been diagnosed with Celiac Disease. Your blog was the first I found. I ordered both your books and have never looked back. I can’t remember the last time I felt this good. Just this morning I read your post about Hummus. I had grabbed some from Trader Joes last night thinking it was safe to eat. I was in pain all night and could only attribute it to the guar gum (which I thought was safe for me). I can’t wait to mix up my grains and make this recipe!

  27. Rosy

    I am not just trying to make yummy GF food for my son to eat, I’m trying to reduce additives like gums and starches too, to help get his ‘tummy’ to heal as quickly as possible. I love the recipes, but I appreciate your cheery attitude most! Thank you!

  28. Flo Makanai

    Yeah! i’m not a fan of gums either, and anyway can’t bake with xanthane because my husband is corn intolerant. So I’ve baked without them since March 2010, even when following others’ recipes that included some. I just don’t use it. And results are slightly different than with those gums but much … better and highly digestible.
    I’m going to make your muffins recipe mine quickly, I suppose πŸ˜‰
    Thanks so much for sharing your experience.

  29. Jess

    Thank you, Thank you, THANK YOU!!!

    I just had to cut out corn, amaranth, eggs and oats from the diet (along with the already no gluten/dairy/walnuts) and have felt frustrated by how few things I could eat. I appreciate the hope you’ve given me that even if these dietary alterations (the new ones – the old ones are permanent) have to stay, at least I have reasonable alternatives! My whole week just got better!

  30. Amy

    Do you think your flour would hold up with vegan cooking? I have a lovely yeast-free, gluten-free, vegan bread recipe that I would like to try without the gums. Do you think it would work?!?

  31. Cathy

    Again, thank you, thank you, thank you. We bought your latest cookbook for Christmas. We would so immediately buy a gf, gum free, baked goods cookbook if you published one. Here’s hoping and wishing that you do. Your website is a joy and a blessing.

  32. Britt

    I’m personally a fan of xanthan gum at least–never used guar. I admittedly may be wrong, but I feel like it’s only been in the past year or two that your recipes have included guar gum. So maybe it was the guar? Either way, these muffins look great, and if you’re feeling better gum-free that’s what really matters! I’m looking forward to seeing more of your creations with this new direction. πŸ™‚

    1. shauna

      Britt, I really wanted you to be right! Thanks for being so observant. But I tried something with xanthan the other day and didn’t feel right. I have a feeling that too much of the stuff overwhelmed my system and eventually I’ll be able to partake of either on a limited basis. But for now, I’m actually having fun creating baked goods without either!

  33. Ina Gawne

    Hi Shauna – I made these this morning…wow so amazing! I am looking forward to using this combo of flours and using a scale again, can’t wait! Thank you for this educational post – your gluten free baking is genius! If you would like to see the post I did on recipe inspiration, you can read it here
    Many thanks, my family has happy tummies. Ina

  34. Jenn Sutherland

    I just pulled a batch of the muffins out of the oven, and they are AMAZING! I added some of my favorite Cake Spice from the folks at the Spice House, a splash of vanilla and minced prunes. They are heavenly. I imagine I’ll be making this muffin recipe over and over again. Thank you for the new whole grain AP mix and leading the way in gum-free baking!

  35. Lauren Denneson

    This is great! I have to say again I’m excited for a gum-free future and I’m finding great results baking gum free too! And thanks again for bringing up this topic!

  36. Carolyn

    To make the muffins dairy free, did you substitute the alternative milks straight across, or did you add vinegar to make them more like buttermilk?

    Thanks for your terrific, groundbreaking work. Love the direction you are going!

      1. Rebecca

        Hey, this is quite interesting. I too can’t use buttermilk and am wondering how this might work with cocoanut milk as a substitute which tends to have more fat in it?? Also has this been done using a “flax egg” and by substituting maple syrup for the brown sugar? I just wonder because that’s probably the route I’d take. I just hate to waste ingredients. Have you gotten any feedback on such items? Aside from all those dietary but necessary changes this has my attention.

  37. joanne

    Thank you! I’m seriously going to cry. You have put all the energy into this. I wish I knew how. Giving up baked goods, whole grains and bread has been difficult for me. I’m not only dealing with a gluten intolerance but also diverticulitis. Yesterday I started back on antibiotics again for another flare. I seem to have one every 2 months. I’ve even seen a surgeon who says I’m not ready to go that route but that fiber is so important. It’s sometimes such a challenge. I feel like going out in the backyard and just eating grass with a glass of water. Except right now the grass is dormant and covered with snow. I’m looking forward to making these tomorrow. Thank you.

  38. Harmony

    Shauna, I am a regular reader and thank you for all the hard work and love you put into this blog. There are people out there (me :)) who appreciate it so much.

    Several months ago, my husband, who has always had a ‘delicate’ tummy, finally gave into my “maybe it’s gluten” rant and gave up first lactose (little difference) and subsequently gluten. The difference was subtle, yet amazing. No more spacey feelings; he’s present all the time, and his diegestive system is so much happier. No heartburn (which he loves) and little flatulence (which the rest of the family loves!). He just feels so much better overall. We’ve also recently discovered that our youngest daughter is most likely gluten tolerant as well, so your blog is so-o-o-o important.

    I like to cook so I’ve been educating myself about gluten free cooking – learning about flours, gums, baking, etc. I tried some of the blended flours, baked some mixed breads and bought gluten free baked goods. All were meh. Then I stumbled upon your blog. Now I’m mixing my own flours, baking cookies, muffins (the one today was delightful and everyone in the family is loving it. It was much lighter in color than yours appears, possibly because I only had light and not dark brown sugar) and just about ready to attempt a yeast bread. Your shortbread recipe was beautiful – the lightest shortbread I’ve ever had.

    Thank you from the bottom of my heart and keep going!

  39. Paula Steffensen

    I LOVE YOU Gluten free girl AND your chef!! You have given me my sanity back, I do’nt like sweet stuff, but boy I can eat breads, etc, until I cannot move any more. Even here in South Africa I am managing to obtain great ingredients for your recipes. THANK YOU XXXX

  40. valerie

    I need a kitchen scale. I am so excited about making muffins. I really love cranberry or blueberry muffins. I tried to make blueberry scone this week and they were to heavy. I need to play around more.

    About digestive issues, that is what got most of us here. It is just not worth going through the pain again. I glad it didn’t take years to find out it. It took about 10 years for me to figure out I can not tolerance wheat.

  41. manuela garcΓ­a sΓ‘nchez

    Hi Shauna,
    We baked theses beauties this morning at the coffee shop, but with blueberries and hazelnuts. Coincidentally, your new mixture is very similar to the one we use here at the coffee shop. ItΒ΄s a thing of beauty: wholesome and yummy. We use amaranth, teff, millet, quinoa, brown rice, buckwheat, and sorghum, with potato and arrowroot as our starches, in a 70-30 ratio. But I had never tried baking without the guar gum, and this morning I did. It came out beautifully!! Soooo good!! Thanks for the tip! ItΒ΄s a new era, now I have so much to experiment with again. Oh, this gluten free baking never ends. Thanks Shauna.

    1. shauna

      I love that you made these for a coffee shop. It makes me happy that people could walk into the shop and find these waiting.

  42. Sarah-Wynne

    Mum and I really enjoy making yogurt. Two ounces of plain, probiotic yogurt from the store, half an hour on the stove, and six hours in a crockpot water bath turns out a lovely, gently tangy yogurt. We’ve found the less time we warm it (6 instead of 8 hours), the creamier the taste; also, I got hooked on Greek-style in Crete last summer, so I usually strain mine to make it thicker. Although whole-fat homogenised milk seems to work quite well–Mum even uses store-bought milk for cheese–we’d love a source of fresh milk.

  43. Cathy

    Tried the new mix this morning in mini-muffins and it work great. I like the break out of the flours and measuring by weight. The flour breakout allows me to test each one in a mix and see what triggers a reaction. I am thinking of adding a little less sugar so not so sweet. Should I sub something else? Also how do you think the lack of gums would work in yeast breads? I thought I would experiment tonight.

  44. Janet NZ

    Thank you so much for all the work you two do.
    You are SUCH and inspiration.
    I’m going to spend the day making muffins πŸ™‚

  45. Kelly

    I have been using the Bistro Blend Gluten-Free Flour as a substitute for AP flour in all kinds of recipes. I love it because it is whole grain and was developed by nutritionist. I highly recommend it. I have even made toll house cookies for my family with it!

  46. Baking 'n' Books

    I’ve never used gums in baking. Didn’t see the need.

    I just baked Banana Bread Muffins that are SO good (IMO πŸ˜‰ ) – and they don’t even have any added sugar or oils.

    I think we just get accustomed to our tastes and routines and need a change.

    Question though – since all your previous recipes and Cookbook has these ingredient included – how do you feel about marketing them now??!!…I sense your going to have to come out with another one…;)

    1. shauna

      We have no problem at all promoting all that work we did! Most people don’t seem to have any issue with the gums, so I’m not going to tell people to not make our food.

      I think anything worth pursuing, creatively, means constantly evolving. So we’re thrilled when we hear from people on a daily basis that they are cooking from our cookbook and loving it. And we have many more recipes to create.

  47. Nomi

    As a person who keeps kosher and who therefore has a harder time finding alternate flours, can I get grains finely ground enough to be “flour” by running them very thoroughly through a food processor?

    1. Coach Laura

      Yes, I’ve done this with almonds and it should work for some flours and seeds. With almonds, I have to process a long time. Or I’ll process and use a medium sifter/strainer to keep the course pieces from the smaller ones and use the smaller ones in baking.

    2. anna

      I make brown rice flour and it works fine. With flours you’re supposed to toast them though, no idea why. My thermomix instructions say to grind at full speed, then program 30 minutes at 100ΒΊC, leave on full speed for 2 minutes and then lower it (to 2.5) for the other 28, then you let it cool down and grind at full speed again. I don’t know what happens without the toasting part…
      And my question is, if I buy the grains, do they also need to have the GF label or do grains not get contaminated? I buy regular rice but I’m not sure about the buckwheat and the rest… I’ve been tracking down flours for weeks and it’s a nightmare.

  48. Kami

    So interesting! My son is GF so I have been eating GF for the most part as well. I’ve been wondering if I’ve been intolerant to something because I have so much pain/bloating/gas. I can’t seem to pinpoint what it could be and this makes me wonder about the gums! Funny enough, my husband – who has no digestive problems at all – reacted very strongly to a drink we made including guar gum. Both times we made it, he’s been in the bathroom right afterward. Amazing how it affects the digestive system like that!

    Now, I’m onto buy a scale so I can start measuring my recipes correctly πŸ™‚ Thx for the blog!

  49. Sandra

    wow! i just discovered your blog after reading about you on apartment therapy. i have just recently gone gluten-free after an auto-immune diagnosis and it hasn’t bothered me too much in the general meal area as i didn’t eat a lot of gluten there but the baking side of things has been hard as i love to bake every other day. i hadn’t used any gums to date as they aren’t readily available in my area and i was a bit scared of them too. i have been messing around myself trying to convert some recipes and ratios were making me crazy. i totally get what you are saying about weight conversion. you have hit the nail on the head. i am so happy i have discovered your blog. thanks for doing what you do. sandra x

  50. Rachelino

    Thank you so much for doing this research and sharing your results. I love this platform/ratio for experimentation! (The GF Ruhlman I tell ya!) I am a baker and while I mostly use regular or organic AP wheat flour, I am getting a lot more requests for gluten-free baked goods. I live in Berkeley and my mom is a health nut so I have been baking with whole grain flours for years (and have been loving baking from Kim Boyce’s book). The gums have always put me off so I am grateful they aren’t needed. What a treasure you are lady – thanks again.

  51. Cookin' Canuck

    What a fantastic post! I know far more about the “gums” now than I though possible and will be forwarding this post to my gf friends. I think they’re going to love these muffins, too.

  52. Sarah

    Hmm… My digestion has been off lately and I have definitely been eating more baked goods with gums. I’m definitely going to see what eliminating them does. Thanks for the heads up. Those muffins look scrumptious!!!

  53. Joelyne

    Today I was reading your blog and saw that you are cutting out xanthum gum and guar gum. I love your Crusty Bread That Even Those Who Eat Gluten Might Like recipe. I’ve been making it the last few weeks and love it! It is the best gluten free bread I’ve had since going gluten free in August. I’m wondering if you are now making that without the xanthum gum and guar gum. If so, do you add anything else to the recipe in their places?

    1. shauna

      In fact, we’ve been working on a multi-grain version of the bread recipe with great success. We’re finding that the ratio is a little different (just like the regular gluten ratio!), but the basic bread is still the same. I’ll post something about this soon.

  54. Megan

    This is great news. I was diagnosed with celiac disease a year ago, and the concept of the “gums”, frankly, just grossed me out. I’ve avoided most store-bought GF products that contain them, and I basically gave up baking recipes that used them. I am so happy that you will be sharing recipes that don’t use the gums–and I can’t wait to try them. Thank you!!

  55. The Healthy Apple

    Great post, Shauna. I agree, I cannot eat the gums as they bother my stomach. Same goes for stevia as I have recently learned that has caused many stomach and other problems too. Great post and such a beautiful recipe; I love it!

  56. anna

    Hi, is there anything I can use instead of buttermilk? I can’t find that in Spain, I don’t think we even have a name for it. So glad you’re using grams by the way!

    1. Laura

      You can “sour” milk to be sort of similar to buttermilk by adding white vinegar to regular milk. I’ve done this often when I don’t have buttermilk in the house and have never had a problem with it, although the taste probably isn’t quite the same (Have never bothered doing a side-by-side comparison…) I use about 1.5 tablespoons of vinegar per cup of milk… Maybe 2 tablespoons… Lemon juice would probably work too, but you would need a bit more of it, I think. Anyway, add the vinegar to the milk, stir a bit, and let sit for a few minutes before you use it in the recipe.

  57. AW


    Made these last night and they turned out beautifully, in spite of the fact that I had to make some pretty significant changes to accomodate my diet! They were tender and moist and had a lovely appearance, albeit a little wrinkled. I made mine pumpkin chocolate chip, regular muffin sized and mini-sized for the kiddos. Yumm-o! My baby ate four mini’s this morning for breakfast.

    I substituted the brown sugar with 1 T of agave (I’m attempting to eliminate sugar from my diet, as I appear to react to that as well.) and 180 g of pumpkin puree to add bulk from the loss of sugar. I used canola oil and rice milk to accomodate my dairy and legume issues.

    My AP flour: 175 g each brown rice, sorghum, teff, quinoa; 150 g each tapioca starch, white rice flour. I am not sure if it’s the tapioca starch or the quinoa, but something has a slightly metallic aftertaste to it. I can tell, as the odors of both are very strong. Do you know what that could be? I will experiment more eliminating one of them in future batches of AP mix.

    I just want to thank you for encouraging the use of a scale and giving me the courage to just figure out the chemistry of GF (and DF/SF/Legume-free) cooking. Your example is inspiring me and I can’t thank you enough for that!


    1. Cathy

      Quinoa flour has a really strong taste and you can smell it in the muffins. I switched to millet and have had better results with a milder flavor. I also use almond flour in my mix and love it.

    2. shauna

      You already have a couple of good answers here. But many people tell me that tapioca tastes metallic to them. I have sort of stopped using it, so you might want to give that a try.

  58. Tina

    I am not very picky with foods… I really eat everything but every time I see recipes that are gluten free I am a little bit inspired and watch out for my recipes. It is really good to consider healthier food sometimes.

  59. Patti May

    Did you simply remove the gums from your pizza/cracker receipe? Did you substitute with anything, such as the arrowroot and/or potato starch?

    I’ve been collecting flours in anticipation of making both the pizza crust and crackers.

    I am sooo new at this. I really appreciate your guidance and HARD Work.

    Thank you!

  60. Pamela

    I love the updates to the website! I’ve been trying to add you to my RSS feed for almost a year, and I could never get the comments to work, both of which I’ve just done in under 30 seconds! The new additions are really great!

  61. Julia Sarver


    Thank you so much for this post! I have generally avoided GF baking because of the amount of nutrient-deficient starches that need to be used (except, of course, for your amazing dinner rolls, which I make once a quarter or so). I’m really looking forward to making a batch of these muffins and sharing the recipe with my newly GF clients. Thank you for another example of GF eating still tasting damn good!


  62. Maggie

    Shauna – You are truly amazing. And you’re definitely doing what you were put here to do. It’s so incredible. I can’t believe how you have changed gf baking – from the ground up. It’s so inspirational. I’m sitting here shaking my head in disbelief. When I have the chance to meet you, I think I might faint in your presence πŸ™‚ No pressure. These are beautiful muffins. I need to get out my scale but I’m kind of scared…:)

  63. Coach Laura

    Shauna, thanks so much for the info on gums. This may explain some of my on-going tummy problems while following a strict GF diet. I’m going to try avoiding gum for a while and see if it helps.

  64. Lisa {Smart Food and Fit}

    Thanks for this wonderful recipe. I’m going to make it this weekend. I just found out my youngest child (15 month old) tested positive for gluten. It runs on my side of the family and I need to go and get blood work for the celiac panel. My sister eats gluten free but when it comes to baked goods we always buy the boxed stuff but it would be nice to make it from scratch to save money! Thanks for this wonderful site! πŸ™‚

  65. AmandaonMaui

    I just did a write up of your blog on my blog as I was inspired by the new direction you’re taking with whole grains and no gums. Feel free to check it out. I hope you don’t mind, I shared the basic idea of the flour blend over there, but definitely linked to your blog, this post, and to both of your books.

    I also made these muffins. They’re fantastic for breakfast. I’m so excited to get a nice dose of whole grains in a compact and portable way. They’re also a nice break from my oatmeal in the morning. I did discover that amaranth flour has a funny taste, so I think I won’t be buying more after I use up this bag of it.


  66. Kelsi

    I just made these with blackberries left over from summer, added some ground flax seed and used coconut milk instead of buttermilk. SO delicious. And just like that I’ve eaten three. Thank you so much for posting!

  67. Christina

    Shauna, Thanks so much for this recipe. I’ve been wondering about this ever since you mentioned it a few weeks back. I’m going to start playing with no gums for a while too. πŸ™‚ And…I have to tell you, I got a scale for Christmas and I’ve been using it. I think what stuck in my mind was your comment about people potentially blaming the recipe because of all of the possible inconsistencies that could happen if you’re not using a scale. I love how it’s changed baking for me. πŸ™‚

  68. Bev

    I have read you for years, but this is the first time I am posting. I am so excited for this new AP mix. I don’t do well with corn, the gums, and some of the starches that in are the GF stuff. Now I can make my own and just plain enjoy baking again.

    Thank you for all your hard work and your website that shows us how much joy cooking and food can be.

  69. Kris

    So, I’ve made these twice already.

    The first time my gluten eating husband didn’t realize they were gluten free and proclaimed them among the best muffins he’d ever eaten. I misread the proportions since I don’t mix up a big batch, so the flours were skewed towards the grains and away from the starches. I used brown rice, almond meal, and oat flour with some arrowroot and sweet white rice. Used coconut oil and coconut milk. Added dried cranberries and some pecans. Truly awesome.

    Today’s batch got the proportions right, but the texture ended up wrong. Used a mix of oat and brown rice flour, with cornstarch and sweet white rice. Hemp milk and coconut oil. Added oats and frozen cranberries. They taste fantastic, but too crumbly and don’t hold together.

    Great recipe for exploration. Thanks.

    1. shauna

      Kris, I imagine that the second recipe was too crumbly because you added whole oats. That’s a lot of grain that wasn’t in the original. That with oat flour might have been too much. Just a guess.

    2. Tracy

      I just made these with Sorghum, Oat, Teff, Cornstarch and Potato Starch, I also used Hemp milk, plain old vegie oil (it is what I had), dried cranberries, 1 apple, cinnamon, nutmeg, vanilla but did not add anything further and they came out perfect! However I let them sit overnight in the fridge so I could just bake them off for breakfast. They are a bit crumbly but not fall apart into nothingness. I think hemp milk isn’t fabulous for baking. This is the 3rd time I’ve used it and so far I much prefer unsweetened coconut milk. The only reason I’m posting this here is because I used similar ingredients.

      The first time I used hemp milk was for pancakes and it was…um…not good. lol. They tasted good though. I normally use coconut milk with my pancakes, and even though I can eat gluten I love sorghum pancakes, love love love, nom nom nom.

  70. Miranda

    I was so thrilled to see you in person at the Gig Harbor Gluten Free group on Wednesday (I’m the one that has the excel spreadsheet and weighs all her gf flours, haha)! I walked away…inspired! So today I made your Trout with almonds, grapes, quinoa, and kale with lemon-marjoram vinaigrette for dinner. Although I love to cook, I usually would steer clear of something as challenging as this…but I stopped and breathed…then I said ‘yes’. My oh my, it was so amazingly easy, yummy, and refreshing! πŸ™‚ For dessert I undertook a copy-cat of the Girl Scout Thin Mint cookie…yum again. These muffins are on the menu for tomorrow morning and I can’t wait to be creative and make my own mix. Thank you, thank you, and thank you again!

  71. Yuri

    This is so fantastic! I’ve recently figured out I have a bad reaction to the gums and store bought GF products are _loaded_ with them. I was feeling very overwhelmed at having to figure out how to cook without them – they are in everything, so they must be needed & it must be very difficult & complicated to try to figure out how to cook without them (since nobody seems to do it), right? Apparently wrong!!! Much relieved & excited to find this post & very much looking forward to trying this! Thank you so much! I’ve only just discovered your blog & look forward to reading more.

  72. None

    THANK YOU! These are possibly the best muffins I’ve ever had — gluten or otherwise! I used almond, sorghum, and brown rice flours, with potato and tapioca starch. Never missed the xanthan/guar gum for a second. Is it extra oil that helps hold it together without the gums?

    1. shauna

      No, I think it’s because we have the ratios right! There’s oil or butter in regular muffins too. What I’m realizing is that the ratio is all. Muffins don’t really require gluten to function well.

  73. Becky

    I love the idea of this mix……but have NEVER baked by weight . do you recommend a certain type of scale?

    1. shauna

      You just want a scale with grams that can zero out. That’s it! We have an OXO scale that cost about $30 and it is still going strong.

  74. Molly Stoltz

    Interesting thoughts. I never cook with gum, so I’ve never had that problem, but I think I’ll just continue not to use it in the recipes where I find I don’t need it. Which is most of the things I bake… So excited to try this recipe! You’ve inspired me to leave my kitchen scale out in easy reach : ).

  75. i-geek

    Oh gosh, Shauna. You’ve raised the bar yet again. I don’t have digestive problems with the gums, but I’ve wondered for some time if it was really all that healthy to be baking with so much of them along with all the starchy white flours- especially after the Christmas binges. This is so timely.

    Since I had overripe bananas and had planned to make banana bread before I read this, I decreased the amount of milk by 100 g and added two mashed bananas (about 250 g). I used coconut oil and added 1 tsp cinnamon and 1/2 tsp ground ginger as I suspected that I would appreciate those flavors with the banana. Flour mix was 20% sorghum, 20% millet, 12% brown rice, 12% teff and 6% amaranth with 15% each potato starch and arrowroot starch.

    These are perfect. Good texture, great flavor, and exactly what I was hoping to make. Thank you so much. I can’t wait to experiment further with gum-free baking.

  76. Jeanne

    I just pulled a batch of cranberry-orange muffins out of the oven. My four-year-old has proclaimed them delicioso. I’d have to agree.

    Thank you for all of the work you & the chef do testing and tasting. You are making the GF world a better (& tastier) place.

  77. Candy

    I began suspecting gums as a culprit after eating a few (ok, binging) cranberry pistachio cookies over the holidays. I don’t have celiac so symptoms were totally new to me but OUCH! I can’t wait to try this mixture on my NEW SCALE! Thank you for all you do for us!

    Looks like you’d better write another book πŸ™‚

  78. Rachael

    I have had great luck making quick type breads with 1/2 almond flour and 1/2 gluten free oats ground into flour in my blender. I usually add an extra egg, and I don’t use any gums. I have diabetes as well as celiac and have to eliminate the pure starches. I also make only muffins and scones, nothing you need to slice. Thanks for all the work you have done to make my journey into celiac more pleasant.

  79. Sarah

    Hi, I was wondering what why a gluten-intolerant person would not be able to eat certified gf oats? I’ve been doing my own gf experiment–I was completely grain-free for awhile and then started eating gf oats and other gf grains and felt, um, upset, again. Can someone be allergic to just oats, or to grains in general?

    1. Tomato

      There are variants of gluten proteins which are produced by oats. Some celiackers are sensitive to the proteins in oats, some aren’t. (I am.)

    2. shauna

      Some folks do have problems with the proteins in oats. But it might also be that you added them back in too fast! Our systems aren’t set up for all that fiber. I’ve read that people need to introduce oats in very slowly.

    1. Jamie

      So funny, Christine, I just did the same thing! Turned out great. In fact, my husband (who didn’t know if was GF) said it was better than the one I made the other day that was made with the regular AP flour like Heidi’s recipe calls for.

      1. Christine

        Cool! I’m glad it worked for you, too. My husband doesn’t have to eat GF so I’ll be interested to see what he thinks of it [if I can restrain myself and leave him some – he’s out of town today ;o).]

  80. Natalie

    Just made these – opted for mostly corn flour, then dribs and drabs of tapioca, white rice, and cornstarch (this is a good mix to use up the odds and ends of things!). Wasn’t patient enough to go through the cupboard for interesting combo, so just grabbed the first 2 things … raisins and pumpkin seeds. For the record, I hate cooked raisins, however, my husband and I are in danger of eating a whole batch of muffins in lieu of supper! This was my first time baking by weight – and first time with grapeseed oil. Also, I used silicone baking cups, so no greasing of pans required! Fantastic result. Have to go and “test” some more! Thank you! This is terrific (am also sensitive to the gums).

  81. Claudia

    You guys are awesome! Thanks so much for working this out and sharing it. Now I just need to figure out a good use for that Guar Gum I just bought.

  82. Teresa

    Thanks so much for this post. I have been gluten/dairy free for close to 4 years now due to an autoimmune disorder that effects my kidneys. I’ve learned so much about baking from your blog as well as other sources. However, the one thing that has caused me problems is the use of xanthan gum ( I have rarely baked with guar gum). I have consistently experienced intestinal discomfort from certain baked items. I used to think it was the flours. However, if I use these same flours in bread recipes that don’t use xanthan gum then I don’t experience the discomfort. I figured the discomfort was a small price to pay since there didn’t seem to be an alternative. Thanks so much for tackling this issue! I really look forward to seeing what else you come up with next.

  83. Guro

    Wow, the timing here is brilliant.. I’m still trying to get used to my boyfriend being gluten intolerant; being ‘only’ allergic to nuts and quite a lot of fruit myself, it’s a bit of a difference having to think about all the gluten issues as well! Never really realised how much of the food in supermarkets is actually gluten based… I haven’t got to try any of your recipes yet (found this blog today), but definitely will do later!

    But as a uni student I can’t really afford to buy lots and lots of different flours and stuff, can anyone give me an idea of how much I have to spend if I want to start baking mostly GF? (And to make things even easier, I live in the UK; I don’t know if there’s a lot of difference in prices between the US and UK?)

    Anyways, thanks a lot for sharing your experiences! And maybe I can surprise my boyfriend in a couple of days with lovely home made GF muffins πŸ™‚

    1. Helene de Combys

      I’m in Canada, and over here, GF flour may be about 10$ per kilo. You ought to buy a couple, at least 3-5 I’d say, if you are to make your own mix. They sell in packages that are often between 500 grams and 1 kilo. Add a couple bucks for the GF baking powder, and a couple other for the fats (if you don’t already have appropriate ones), a couple other for GF chocolate chips or so…

      Me, filling up my cupboard costs about 120$ CAN, but that also includes the rice milk, coconut oil, chia seeds and such, and has many weeks worth of flour. (I can’t tolerate any gluten, casein, soy or eggs.) I’m on a very low budget, but I manage.

  84. Candy

    I was skeptical, yes I was. But I made these this morning and just finished the third one.
    OH. MY.
    I used oat, almond, and brown rice for flours and arrowroot and potato starch for the starches. Only had canola oil, used 2 omega eggs, no buttermilk so I used half 0% plain Chobani greek yogurt and 1/2 skim milk, zest of one orange, and handful of dried cranberries. They turned out PERFECT. Thank you, Shauna!

  85. Miranda

    Had to post just once more…You have given the key and unlocked a gigantic door for me! I made the mix and I’m weighing out 140gr per cup of ap flour and my family is thrilled. Your muffins were a hit, and then I used my mix to make our old family sweet cornbread muffins last night and this morning I used it for our old pancake recipe. Both turned out amazing! My life can be more simple now, thanks to you πŸ™‚ I feel like I can cook the way I used to, hooray!

  86. Gretchen

    You’ve finally convinced me to get a scale! I was diagnosed 2 1/2 years ago and have just about given up GF baking for two reasons: so many flour blends just seem without much nutrition, and for some reason I really dislike the texture xanthan gum gives to things. (Perhaps an intolerance?) Add in egg and dairy allergies, and it often isn’t worth the effort. The best baked items I’ve made contained whole grain flours, and did not have xanthan gum. Haven’t tried guar gum and don’t intend to. So please accept my grateful thanks for making the science of blending flours manageable!

  87. Ann

    I also have problems with gums. Eliminating them helped me feel so much better! But it’s tough finding gf recipes that don’t call for gum. Wanted you and others to know that your Everyday Carrot Cake turns out perfectly every time without using any gum.

    I want to try your muffins, but I also need to be free of dairy. I have not found any milk substitute that does not use gums or carragean other than coconut milk. (Carragean has similar properties to gums and a similar effect on me.) The coconut cream concentrate from Tropical Traditions is the most economical solution I have found for coconut milk, but coconut milk does alter the taste of baked goods. Do you think the milk in the muffin recipe could be replaced by fruit juice or water? Would you need to add something to compensate for the fat in milk that provides some thickness and flavor? What would the “something” be and how much would you suggest adding?

    I love your recipes and your writing, which flows out of the depth that has been built into your life.


    1. shauna

      Thank you! As far as the milk question goes, have you ever made your own almond milk? Or soy milk? It’s much easier than it might seem. And then you don’t have to worry about any additives!

    2. Helene de Combys

      Hello! I don’t know if your issue is solved yet or where you live, but I use Natur-a rice milk, which has no gums, carragean or whatsoever added. Their unsweetened soy milk also doesn’t have gums.

  88. megan

    I am so excited to make these muffins!!! I just realized I have to be gluten free last december and have now had to eliminate so many other things, I should probably try eliminating the xanthan since I know I can’t have corn. I am totally going to be getting a weight scale soon- I’ve been meaning to… I’m looking forward to all of the recipes to come! πŸ™‚

  89. Jeri

    I finally ordered a scale last week after you posted this recipe. Had to try out my new toy immediately and made these this morning. What a fabulous and forgiving recipe! I didn’t mix up a whole batch but instead calculated that the recipe called for 245 g of flour and 105 g starch and so worked from there–a lot of sorghum flour, some quinoa flakes (kind of like flour, right?!), ground flax and brown rice flour with tapioca starch. I had to make so many substitutions–only had light brown sugar and only 100 g of that so finished it off with regular sugar and added 1 T of molasses to the liquids, did the lemon juice plus milk trick for buttermilk, added a handful of chopped apricots. But, they turned out great! They are some of the best muffins I have ever had–gf or not–and I love how forgiving they are. My gf 3 year old is tired of cereal lately so I may be making these regularly for a while to give her a break from her standard rotation of Chex/Puffins/Udi’s granola. I can’t wait to play with it! Thanks for all your work.

    P.S. I’ve been having trouble with your recipe search lately. Wasn’t sure whether anyone had pointed it out or not.

  90. Sandi

    I just pulled a batch of orange cranberry muffins out of the oven and they are delicious! Thank you!!!

  91. Tomato

    At last! Mystery solved!

    I couldn’t figure out why I had gluten-like gut reactions to baked stuff that was clearly gluten free- it may be the gums!

  92. Sam

    I made these this morning, and found them really, really, really good (and irresistible). They had a perfect crumb and texture, great flavor, and were almost impossible to tell were GF. I used quinoa, teff, sorghum, brown rice, and almond meal for the flour mix and added a handful of frozen raspberries. Will be making these again, and often. All three of my kids gobbled them up.

  93. Andrea

    As cliche as it sounds, my husband took his first bite of one of these and a smily slowly spread across his face. As he was having the muffin, I was explaing the 70/30 situation, variations, etc. He finished the muffin and said, “Well, she out to be awared a medal for figuring this out.” Thanks Shauna-they are awesome. Not sure if the gums have been causing trouble for us, but I can never seem to escape the background taste of the xanthum gum in so many recipes (but not all). These are perfect and totally what’s been missing from our lives since we went GF a couple years ago. Thanks again for all you do!

  94. Katherine Gray

    Ah, I’m feeling a bit red-in-the-face. I was just whining about how frustrated I was with the Flying Apron recipes because the baking recipes weren’t working for me and I attributed it to the fact that they don’t include the gums, a “best practice” for GF baking, I said. I will obviously have to rethink that, give your new recipes a try, and see what I can do with that Flying Apron book.

    Glad you figured out what was bothering your belly. And thank you, again, for showing us how to move on with grace and joy.

  95. JenV

    Thank you thank you thank you gf girl!! I saw this blog on Thursday, picked up all my ingredients yesterday and made my first batch of ap flour (easy and fun – love my new scale!) & tried these muffins (I added 1/2 tsp cinnamon & omitted the dates, sub’d almond milk for the buttermilk and did 1/2 melted butter, 1/2 olive oil for the grapeseed oil). I gave them to friends who were visiting, saying “these are my new favorite, gluten-free muffins that I can actually eat!” and friend 1 said “wait, these are gluten free? who needs gluten?!” who indeed. Thank you!!

  96. Christina

    I made this over the weekend and took them to a baby shower. I raided the cupboards and made my own 70/30 mix with teff, almond, oat, brown rice, millet flours, potato starch, white rice flour, and sweet rice flour. I added blueberries, used 3/4 sucanet 1/4 brown sugar for sweetener, only had 1 egg so I added applesauce to make up the balance, and added some vanilla. OH MY GOSH, these were so good. I loved that they stayed moist for a couple of days out on the counter. I got lots of compliments! Thanks!!

  97. shauna

    Danny and I are SO thrilled that so many of you love these muffins. Thrilled. And the comments! Thank you.

    I’ll answer any questions individually here, but know how much your excitement over these means to us. Yay for muffins!

    1. Betty


      Thanks so much for all you and the Chef do. πŸ™‚ Today is my birthday. (49)
      I bought myself a scale for my birthday so I could make these. The scale
      arrived today. (first time user) I made the muffins.
      They turned out very good. I do have a question. My batter was very thin. I worried.
      My add-ins dropped to the bottom of the muffins. Is this because of a failure on my part?
      My batter was to thin to suspend the chocolate chips. They are still very good. I was
      just curious if there is something I need to do differently?
      Thanks again!
      I am so happy to get rid of the gums. πŸ™‚

  98. Kirsten Jones

    Hi Shauna, wondering whether you’ve ever tried Sue Gregg’s ‘blender batter’ method? I recently came across it and made the fluffiest, nicest GF pancakes I’ve ever had so when I saw this muffin recipe I thought I’d try it using that method. Basically you blend the whole grains (not the flours) with the buttermilk for 2-3 mins and leave it to soak for several hours or overnight. I left it for 9hrs today, then added in the starches, eggs and coconut sugar, reblended for another 1.5 mins then added everything else. I had serious misgivings at this point as the batter was SO liquid but it cooked up beautifully and my gluten eating son was completely fooled. The soaking is supposed to help break down the phytic acid on the grains and help with digestibility (something I really seem to need!!!). Anyway, it’s a very interesting and different way of approaching batters! And the muffins were delicious, thank you for the recipe.

  99. Daniela

    Shauna, when you list white rice among the starches, do you mean sweet white rice, or just regular white rice flour? I’m still learning, and these two confuse me – regular white rice doesn’t seem that much starchy to me…

  100. Julialuli

    I made the muffins tonight! They’re the best GF muffin recipe yet. The ommission of xanthan gum makes a huge difference. I’ve eliminated the gums on suspicion and sure enough, my GI issues are gone! Here’s how I did mine:
    200 g superfine brown rice flour
    200 g sorghum flour
    260 g teff
    40 g almond meal
    150 g potato starch
    150 g tapioca starch
    canola oil
    I also added a couple of tablespoons of ground flax seed, 1/2 t. cinnamon, 1/4 t. almond flavoring, a handful of sliced almonds and a small, drained can of mandarin oranges, chopped in half.
    They are fluffy, but substantial and very satisfying! Thank you SO much! Julie

  101. carrie @

    In love with these Shauna. I attempted to cut out gums several years ago, but I didn’t have much success. These muffins have inspired me to try again! Here’s my post about your wonderful recipe template! I love that your recipes are always evolving and changing as you learn new things! πŸ™‚ (((hugs to you all!))) Here are your muffins, from our kitchen:

  102. Ruth

    I just made the muffins and they were lovely!!….hopefully there are some left for breakfast.
    And, I have to say that I LOVE my Salton Aqua-Weigh scale! It has a large bowl as the weighing platform and has a moveable scale allowing me to put the mark back to zero as I add each flour. I don’t have to memorize what gram I started at…just add in the next 200g. That was really handy as I mixed up the whole grain blend – did it all in one fell swoop. Plus…I wasn’t sure how much 300 g of buttermilk was so instead of adding what I had to the flour and hoping it was enough, I put the flour into another bowl, plopped my measuring cup right into the scale bowl, zeroed it and poured away!
    It is so convenient. And….the bowl inverts onto the scale to store in a very compact manner.
    Thanks for the recipe.

  103. Sarah

    Oh Shauna….

    Gotta tell you that you have been such an inspiration in my life change to be gluten free. With three small children, it has been difficult to focus on my needs at times. I am thrilled to be free of so many of the health symptoms I was experiencing.

    I bought your cookbook and love it! I just made the carrot cake the other day and my son declared that he wants that one for his 8th birthday – true success!

    I am wishing to know, are you now emitting the gums from all of your past recipes? I would much rather not use them at all, but am I going to have failure with recipes that call for one or both?

    Much admiration,

  104. Esther

    I’ve just tried an apple and sultana version and they were great ! I didn’t make them wholegrain because I wanted to use Dove Farm GF plain flour (the easy to get pre-mix in the UK) as I wanted to be able to suggest them to my brother and others I know who struggle with the idea of baking their own things, start them easy with a remade flour mix.

    They are just as good as everyone else is saying and I will be trying again mixing my own blend and making some dairy free as my brother is off that as well currently.
    I just mentioned on the new pizza thread that I have had reasonable success with converting British recipes, cake type ones at least, but rather assumed I’d just lucked out. However your conviction that it is the weight that matters encourages me to try some more as most British recipes are by weight not volume so perhaps that is why they convert better!

  105. Gail

    Hi Shauna,

    Wow! You have done alot of homework. I am thrilled that Ginger Lemon Girl had a link to your site. I have been wishing that I could come up with some healthier flour mixes that would taste great at the same time but I am not experienced enough with this gluten-free recipe writing thing. You have done it all for us. I thank you for that; however, I do have a question in regards to substituting gluten flours with gluten-free. Maybe, I did not interpret you correctly. I think I read that you sub at a ratio 1:1. I thought I read somewhere a few months ago that flours are different weights and you should sub. ie. If your using a light flour you sub with a light flour and a medium with a medium. I guess I would know if I had a heavy flour (like sorghum) but alot of the flours I wouldn’t know if they were light or medium weight really.

    Can you shed some light here. Thanks, Gail

  106. Suzanne C

    Thanks for the information and guidelines on a gluten free whole grain flour mix. My son has had type 1 Diabetes for 11 years and Coeliacs disease for 10 and I have been gluten free for about a year. I have been trying to use healthier flour mixes for a while so it is great to come across your article and recipes – thanks so much.


  107. Kristi

    Delicious! I have made these twice now and they are a huge hit with the whole family. Thank you so much for the recipe and for the AP flour ratio, this is going to be a HUGE help to me in learning GF baking. My son (a three-year-old triplet) was recently diagnosed with allergies to gluten, dairy, eggs, and soy (and we are off a much longer list of things in the short term). I love to cook and bake, and we love good food, and cooking for three 3 yr olds with these limitations has been a huge adjustment for me. Lets just say there have been many uneaten meals and a few tears of frustration on my part in the last 6 weeks! I was thrilled to find your blog a few weeks ago (through reading about you in HBin5), and have ordered your cookbook. Cant wait to get it! I’m also so happy you don’t think the gums are necessary as we try to avoid processed foods as much as possible. I haven’t used them for pancakes, quick breads and the like, but figured they were necessary for yeast breads as everyone seems to use them. Thanks so much!
    Best, Kristi

  108. Lisa

    I made these muffins this morning and LOVED them. I used pecans and raisins, almond milk, canola oil and agave. So delish. I can’t stop eating them.

    Just wondering…is THIS a gum free AP GF mix? I am confused between this one and the other AP flour mix. I hope I can use this as an AP because I made a double batch. Thank so much for the versatile recipe.

  109. Andrea

    Wow. These are the best muffins I’ve ever made. I never buy baked goods, always homemade and these really are the best. My kids can’t stop eating them either. I was a little indifferent at first. I mean really… it’s just a muffin. No, not just a muffin. They are just as you write them! We just started a GF diet and I’m loving it! Mine were dairy, egg and nut free too.

  110. Desiree Ward

    Thank you so much for moving in a healthier direction the gluten free baking world. I stopped baking all together because I hate the taste of starch and that it has no nutrients. We are on the same wave length because I have been working on a gluten free bread mix that is low is in starch and whole grain. It is really close to your formula. I will have to test it without guar gum now. I am trying to get it in production. I will let you know when it is up and running. I too love to add chia and flax to my baked goods it helps them to rise better. Thanks again for all of your work in keeping up your blog!!

  111. Laurie

    These are amazing. I’ve made them twice and have no intention of sharing the second batch. πŸ™‚

    I put a link back to this recipe on my blog because I loved them so much.

    Thank you for all the time you have put into them!

  112. Jess

    THANK YOU for this recipe! I have now ordered a kitchen scale so that I can make it. I am so excited to be able to make this and many versions for my family (3 kids 4 and under with celiac). I have been trying whenever and wherever I can to incorporate quinoa, teff, amaranth and sorghum into my recipes for breads, pancakes and otherwise – anything to get away from all the white rice flour! I am definitely intrigued about not using the gums and excited to start experimenting with my recipes to not use them.

    This is awesome and so appreciated. Thank you for all you do for the gluten free community! You are truly an inspiration.

  113. MaryAnn

    I have dropped the gums from my baking recipes and everything was fine until the 36 hour Chocolate Chip cookies. They baked up very flat and unpleasant texture. I threw the dough back into the mixer and added in the gar gum very slowly. Not the best technique. Put the dough in the refrigerator overnight. The cookies are much better. Is there something special about this recipe?

  114. Andrea

    I made this recipe, turned out great. I tried my own muffin recipe, measuring by weight, no gums, turned out great too. Then I made 2 cakes with your white AP mix (again measured by weight and no gums) from the holiday cookies blog and they both failed miserably! Very oily. What went wrong? Help! I need to make a birthday cake!!

  115. Andrea

    I made two separate batches of the White AP mix (measured and sifted)and then put them into one big container. Could this be the cause? I just made a THIRD cake with the xanthan gum and it is still oily!

    1. Andrea

      The muffins were made with a single batch of whole grain flour mix, the cakes made with the double batch

  116. Shuku

    One of my friends suspects that she might be gluten-intolerant – she just told me today and looked so sad I decided I would bake something for her before she goes back to Australia on Sunday. This…looks doable even for me. And of late, I’ve been slightly overwhelmed by deciding to try and bake without the gums – mostly because I want to see if my body will stop bloating and doing odd things. I’ve lost a lot of weight, am still losing (which isn’t a bad thing) but I can’t seem to figure out why my system still has problems. It may be the gums. I have a lot of the flours in my kitchen right now so I think that I will make up a batch and experiment so I can whip up something for her really quickly.

    Thank you again for all your hard work on these recipes. I made your Cream Puffs for my family over last week, and even though my mother doesn’t really like pastries and sweets, she ate THREE of those and declared them delicious! (I’m still working on trying to get the dumpling wrappers sorted – now I have some time to breathe, I can actually get around to it finally!)

  117. Jess

    WOW!!! These muffins rock! What I noticed when I cut into them is that they looked just like a gluten containing muffin – they didn’t have that funny dense look that most GF muffins/baked goods seem to have. They had the mouth feel of a gluten muffin – so good! I made blueberry for my first attempt and my 11 month old devoured them! I can’t wait to try various combinations of flours and add ins, etc. This was so worth the purchase of a kitchen scale! Much thanks!

  118. Amanda

    I made these today, subbing in 180g of honey instead of the sugar. I was worried that it might increase the liquids too much… but my honey had crystalized in the bottle and was pretty hard… so I just did the straight sub. Kept the liquids as is.

    IT WORKED! πŸ˜€

    Now I’m munching on beautifully moist date muffins. Mmmmm… Yummy!

  119. Kmoni

    I made these muffins this morning and husband proposed again!’ and I aid yes..we are thrilled to have a great muffin again…I used buckwheat/tapioca/arrowroot…and cinnamon/nutmeg to mask the buckwheat flavor and dates../honey—–.perfect muffins

  120. i-geek

    Update- this recipe also worked beautifully using equal parts oat, brown rice, teff, sorghum and millet flours for the 70% whole grains with potato and arrowroot as the starches. I used coconut oil for the fat and 1.25 cups diced strawberries, 1 tsp vanilla, 1 tsp cinnamon and 1/4 tsp cardamom for the flavoring. SO good.

  121. Heather

    Holy Cow, these are fabulous! I’ve been hesitant to bake with different flours (I’ve been using a pre-made GF all-purpose), but with my new scale and all the wonderful comments on here, I decided to give it a shot. I used a mix of 200 grams oat and 100 grams each of corn, sorghum, almond, quinoa, and brown rice, with 150 grams each of corn starch and potato starch. I “made” my own buttermilk, used olive oil instead of grape seed oil, and threw in a handful of walnuts and a handful of blueberries. They came out great! The real trick is not to eat them all this afternoon! Thank you for giving me (and others, I’m sure!) the confidence to experiment!

    Thank you!!

  122. Carolyn

    I finally got around to mixing up the whole grain AP mix. Guess what! I’m baking again for the first time in I don’t know how many years! I used to love to bake but didn’t have time to learn all over again. My 10 year old and I mixed up a quick batch of corn bread from my old recipe. Waffles last night were the best ever, too.
    Thanks so much! I have a part of my life back again!

  123. Becky

    As a kid I loved to bake. For the past few years I couldn’t get into it. I think I instinctivly knew that the bread/cookies/pie would cause me to feel bad. 2 weeks ago I found out I have Celiac’s. I thought I would try baking again today. I didn’t have a recipe when I spontaneouly bought some gluten free flours at the store today. I used almond, coconut, white rice and sweet white rice. I know, no whole grains but that’s all that was at the store. I replaced the grapeseed oil with half butter and half lard (not the hydrogenated kind you buy at the store. Homemade from a local farmer from healthy pig fat.) Instead of sugar I used sorhgum mollasses (randomly bought it at the farmer’s market to try). I didn’t have buttermilk so I used plain milk. I added vanilla and cinnamon and threw in bananas, pecans and chocolate chips. Oh and a little extra milk to counter the cocnut flours. I love the freedom of this recipe. The muffins I made are totally different than the ones you made but I didn’t worry that it wouldn’t work because I kept the mass the same. Thanks for the recipe! I can’t wait to try it with whole grains πŸ™‚

  124. nikki

    i will get a website up and running soon, but i had to write– thank you SO much for your ratios!
    i cursed the day i lost my little post-it note reminding me what was a starch, and what was a “grain”. it was by that ratio, smell, and vibe that i started my allergy journey baking.
    i bake without eggs due to allergies, xantham gum because of the corn, guar because of my other bean allergies, and cornwheatpotatomilkdatepeanutwalnutyeasttamato, vanilla, and so on.
    granted, i misunderstood, and the other day did a half cup of each…. (brain fog, anyone?), but it was perfect.
    so thank you for all my flour options!

  125. Samantha

    How do you feel about Hazelnut Flour? I make cupcakes with only ground hazelnuts and they’re delicious! I haven’t really tried a lot of baking since I was diagnosed and then I left my kitchen for college but I’m looking to start again.

  126. Robin

    These are so fantastic!! I just needed to add to the many accolades you’re receiving. We have only been gluten free for a couple of months, but I have thrown out so much due to it being inedible. I made your bread yesterday and the muffins today. Both are fantastic.

    I have a question about replacing eggs. In the muffin recipe you suggested replacing with chia seeds and water, but in the bread recipe you suggested baking soda/powder and apple cider. Is this because of the different purpose in each recipe for the eggs?

    Thanks again for making this journey so tasty.

  127. NK

    can I just use baking soda instead of backing powder. I am gluten and corn free so I am having a really hard time with the baking powder bit. Plus I tried making my own baking powder that sent me to ER via an ambulance. Any idea?

  128. Nicole

    I just got my scale and am so looking forward to making the switch to baking by weight. I, too, discovered that the gums don’t sit well with me. My dear boyfriend did the grocery shopping last week and purchased a slew of prepared GF baked goods for us. So well intentioned! But we both ended up with very unhappy tummies. I’ve had a hankering for bran muffins and am going to try adapting this recipe to make them with Bob’s Red Mill Stabilized Rice Bran. Any idea about how many grams of the whole grain flour mix the bran ought to be? I’m thinking maybe 20 percent bran, 50 percent whole grain gf flours, 30 percent starches. Sound right?

  129. Cindy

    Can you tell me how the grams work out into regular measurements ie./ cups. I do not have a scale and do not know how to figure it out. Is 100 grams = to 1 cup? And what about the liquid measurement of the buttermilk?
    This recipe looks delicious and I am anxious to try it.

    Thanks, Cindy

    1. Helene de Combys


      I don’t know if you have figured it out yet, thing is : one cup of flour is approximatively 4 ounces (113 grams). Now this works for wheat, but for GF flours, the weight varies for each type of flour.

      I can tell you sugar, though, 1 cup = 8 ounces, or 227 grams.
      And oil : 1 cup = about 210 grams.
      Water-based liquids in general, about 236 grams per cup.

      Or so I read.

      But, I think that liquids with lots of things dissolved in it (such as sugars) wheigh more, so a cup of milk could be around 250 grams.

      I firmly encourage you to get a scale, because unless you don’t care a lot about precision, calculating all this can add quite some time to your baking.

  130. Amy

    Hey Shauna, I just baked my second batch of these! This time I quartered the figs, carefully wrapped them in strips of proscuttio and dropped 4 pieces into each muffin well after I filled my pan. May my husband forgive me, I am madly in love with this muffin. πŸ˜€

  131. Cathy

    My muffins didn’t rise very much. I’ll play around with the baking soda and baking powder… any other suggestions? They taste delicious! Better than any store-bought or boxed mix I’ve tried since becoming gluten-free. The consistency is great – moist but thoroughly cooked, and the wrapper peeled right off without leaving more than a crumb of muffin behind. (I added chopped apples and cinnamon.) I enjoyed the freedom of making my own mix of flours – and understanding what I was doing!

    1. shauna

      I’m not sure about the rise, but it may depend on how many chopped apples you added. Remember that’s a lot of moisture to add, so it played with the ratio. If they tasted good, that’s all that really matters!

      1. Cathy

        My second batch was perfect! The muffins rose great. I got 21 muffins out of one batch. I made a batch, poured the batter into the muffin pan, and then added apples to 1/3 of the cups, blueberries to another 1/3, and chocolate chips to the last few. I gave them all a quick stir to prevent the add-ins from sitting on the top of the muffin. Now I have a variety without having 45 muffins to eat of freeze. They don’t last long in our house! πŸ™‚

  132. Laura

    Thank you from my heart. We decided about a month ago to go GFCF, organic, and all natural to address possible ADHD/autism spectrum for my oldest son. Basically, if he can’t pronounce it, we don’t use it. So, after reading your book and some of your blog…I bought a scale and for the first time mixed a batch of your GF AP flour. Made blueberry muffins this rainy afternoon with my sons and they’re begging for seconds. You and your family are an inspiration. Hugs!

  133. AW


    Yes, I’m yelling because I’m EXCITED! I’ve mentioned a few times here and on FB that it seems my body is reacting to some of my safe grains, so I’m attempting grain-free baking/cooking. So I just used your recipe (on my scale – wheee!) with only grain-free flours. DIVINE! Even my 3.5 year old VERY picky kiddo, loved them. My combination of flours and starches:

    25 g arrowroot
    25 g potato
    50 g buckwheat
    50 g hemp protein
    50 g quinoa
    50 g flaxseed
    100 g amaranth

    Added 50 g dark cocoa powder, a handful of Enjoy Life chocolate chips, and a handful of cranberries. Subbed a mix of almond milk and hemp milk for the buttermilk.

    THEY ARE WONDERFUL! The great thing is that they are so high in protein, fiber, and Omega 3’s. I’ve eaten 2 little muffins and I’m kinda full and they aren’t really that dense tasting. So very proud of myself!

    Thanks again for inspiring me to be a little more courageous in the kitchen. You’ve really changed how I feel in these four walls. πŸ™‚


  134. AW

    Oh…and because the previous commentor mentioned this, the “rise” was just beautiful! Plump and beautiful cracked tops. I think I’m going to freeze a few and save them for my son’s occasional parties where I need to provide him a safe gluten-free cupcake. Throw a little frosting on top of these suckers and he’ll never know the difference!

  135. kristin

    I love these muffins and so does my 11 month old. I am thinking of adding some zucchini and carrot. I see so many of us asking you tweaking questions on here so I hesitate, but I still cant think in terms of grams, so what do you think. Should I add less buttermilk, oil? I have loved your blog for many years. Thank you for all the inspiration. You are doing good work.

  136. Lydia

    We love these muffins! Just made a batch using mashed bananas, raw honey instead of sugar, and ground up walnuts!!! I even used amaranth and they don’t have a dirt aftertaste! We are thrilled. As a diabetic who has to be gluten free as well, I love finding a recipe that works without sugar!! A little raw honey is nice! Thank you so much for all the work you do. My little girl and I appreciate your work and my husband and 4 other children love the special things I’m baking up!! Can’t wait to try some with carrots and crushed pineapple, I’ll get my own carrot cake!!

  137. kellywknits

    Thank you so much for all you share on this fabulous blog, this has become my go-to site! I am confused about one aspect of your multi-grain flour mix. I always thought of sweet rice flour as a starch, and white rice as a grain (one I never used). Should I be using sweet rice in my 70% whole grain part, but not in my 30% starch part?

  138. Ki

    Honestly, my first couple of gluten-free baking efforts had failed and I still don’t know why. But, I had all these flours, so today I decided to cowgirl up and give the baking mix a go. I dusted off the scale and sallied forth.

    I made blueberry muffins using this basic recipe. My grain mix was almond flour, sorghum, sweet rice flour, potato starch, and tapioca flour. I used those simply because that is what I already had on hand. Totally random. I used butter because I didn’t have a neutral oil.

    DELECTABLE. They WORKED! The one thing I might have adjusted is to reduce the liquid just a hair because I think the blueberries added some liquid. The muffins are just slightly too moist, if there can be such a thing. I baked them for 40 minutes, but they give the impression of being slightly underdone, and I think that was because of the blueberries. That aside, they are objectively (not just gluten-free) wonderful.

    Hope springs again!

  139. Krista

    Thank you so much for all your work! I have a question about the AP GF Flour. Have you ever tried it for bread? I’ve been making a GF bread in my bread machine, but it uses mostly white rice flour as well as the xanthan gum, and honestly, I’m not crazy about the bread. My boys will eat it, but I get queasy with the smell of it. Any suggestions?

  140. Catherine

    I did it! Made a double batch of gluten free whole grain flour mix and made up a batch of the muffins. They turned out great!

  141. Helene de Combys

    Hmm… I’ve just tried this recipe with no success. More like a painful failure. And I never fail my recipes, usually.

    Even though I have a scale and followed the recipe exactly, they are all gooey inside. I even baked them for 15 minutes more (50 minutes total) because the knife didn’t go through cleanly. I finally took them out the oven because the top was starting to brown seriously. But even thought there’s a nice crust on the top, the interior has the texture of sugar bubble gum you started to chew 1 minute ago.

    I used gluten-free whole grain mix, made of 200g brown rice, 125g each of yellow buckwheat, amaranth, sorghum and quinoa, and 150g each of tapioca and arrow-root.

    I also used chia instead of eggs, coconut oil and rice milk. The rice milk has amylase in it, so I wonder if it could have something to do with it. I did not put dried fruits or nuts, and made only 12 muffins with the batch.

    Also, and this is my main suspect, I used an aluminum muffin pan (not heavy aluminium, more like the one you get when you buy a pie). The bottoms are less cooked than the tops, which I find quite suspicious. I used it because it was too late to go to a cooking supplies store, and also because I don’t have much money.

    Anyone got an idea of what turned wrong? I’m very unpleased with this, since I tried another recipe (with the same ingredients but not in the same amounts) yesterday, and there was the same problem. And I really wanted to make muffins for my boyfriend’s birthday in 1 week. And I’m getting discouraged from losing my ingredients like this.

    1. shauna

      Hm, I think there are a couple of issues here. First, the recipe is based on throwing in some dried fruits and nuts into the muffins. Without them, your muffins are going to be much wetter. That alone could explain it. The pan could contribute to part of the issue, but not all of it. I really think it’s the lack of fruits and nuts, which bulk up the recipe. they are part of the ratio.

      1. Helene de Combys

        Ok! I bought myself a real pan and did some experimentation. (Still with 12 muffins)

        I really can’t eat any dried fruit or nuts, so I did a little research and found out that I should reduce the liquid by about 80 grams. By doing that, I made tasty muffins, but still a little too soft indisde for my liking.

        Now, I just made it again, but I also reduced the fat by 25 grams and the sugar by 30. I also used only 1/4 salt since the first batch (I always do that, or else I taste it very distinctly and it turns me off). And for this batch, I inverted the ratios of baking soda/powder, because there is less rice “buttermilk” (I do this by using 15 grams rice vinegar for every 220 grams rice milk). They baked for 40 minutes, until the tops browned slightly. Now, they are almost perfect for me πŸ™‚

        I think I’ll continue experimenting with the ratios of fat and sugar. Thanks!

  142. Elise

    Shauna, I just want to thank you for sharing. I am in no way gluten-intolerant, as far as I know, but I am totally going to make these muffins using your flour blend. Eating real food is freedom, not punishment, and you encourage me to keep going when I want to throw in the towel and stop putting effort into making good choices. Can’t wait to try out this recipe with all kinds of combinations. Yum! I think I will start with something pumpkin-y + crystallized ginger…

  143. Amber Barrett

    As i’m not very adventurous and not very creative, I would love to know what % of each flour do you use? I just got my scale in the mail and want to use it, and I want to make the whole grain flour mix, but being left to figure out which to use is leaving me stumped. Any help would be much appreciated. Thanks! πŸ™‚

    PS by the way, when I got your new cookbook, I read it in a day; I couldn’t put it down. πŸ™‚

  144. Mandara

    Thank you for this recipe, today was the first day I tried baking gluten free even though I have been gluten free for almost 6 months. I made a zucchini bread from Bob’s mix and it was OK, but the muffins I made from this (I put in apples, cinnamon, vanilla, and carrots) were the best baked good I have had since going gluten free! Even my grandma loved them. I added 2 Tbls of flaxseed meal for some extra whole grain. These muffins have just saved my sanity, now I can make some gluten free “snacks” for my husband who was refusing to give up gluten even though it was obvious he was intolerant of it. Thanks again!

  145. Melisa

    I’ve made these twice, with orange zest and dried cranberries, and both batches have been delicious. I made my flour blend from sorghum, teff, and almond flour with cornstarch and tapioca. When I used melted butter in place of oil the batter was much wetter but the finished muffins were perfect. Thanks for a great recipe. I am looking forward to seeing what else I can do with this flour blend!

  146. Michelle

    Hi Shauna! Just stuffing one of these muffins in my mouth and they are sooo good! Thank you!

    Excuse me for talking with my mouth full!

    On my second one now, ahem….

  147. Anne @ Quick and Easy Cheap and Healthy

    Thanks for the whole grain flour mix and the muffin recipe! This was the very first recipe I tried with my new kitchen scale and it was a complete success! I used olive oil and added a bit of cinnamon… delish! Have you ever tried it w/ egg and dairy substitutes? I made these for a GF friend, but my DS is allergic not only to wheat, but also dairy and egg, so I’m always on the lookout for easy reliable recipes for him. I think I might stick to your flour blend method from now on for his baked goods!

  148. Elizabeth R

    WOW! I made these this morning and they are delicious…great flavor and texture…highly recommended! Thanks for the recipe!

  149. Judy

    I heard about your website through “Healthy Breads in Five Minutes a Day.” I’ve just spent over an hour on your website, learning tons!

    I’m not sure what’s going on with my digestion, but I think I’ve always had sensitivity to wheat. I think my family has also. Knowing that, I’m looking forward to the challenge of expanding the flours that I bake with.

    Also, I plan to add gluten free breads (99% gluten-free breads) to the breads I bring to the Farmer’s Market. I had to move across the country not long ago, and I know what it’s like not to be able to find the tasty foods you want. Since I’ve learned many styles of cooking and baking, I feel this is just another style to learn.

    Thanks for the pictures of the bread “dough.” I had to figure that out the hard way. Glad I’m on the right path, though, if you had the same experience.

  150. Alejandra

    Thanks so much for your recipe!!
    Because of candidiasis, I can’t eat gluten, milk or sugar, so I addapted your recipe and it came marvelous! I’m spanish and in Spain there is not much gluten-free stuff (and if there is, it looks a lot like plastic) so your website is really helpful.

    For the flour mix I used Oat flour and Cornstach. The equivalent to buttermilk that I used was soy milk with a little bit of apple cider vinegar. And I reduced the sugar to 1 tablespoon (just to sweeten a bit…).

    Anyway, thanks for your muffins! Your website is such a help for lots of us… πŸ™‚

  151. Eve

    I came across your website when I googled “whole grain gluten free recipes” … I am tired of SO much starch in all the recipes I find and have been trying to use less. I like that you use a 70/30 ratio.

    Ironically, at one time I had wondered about xanthum gum. I found that eating some GF items gave me a lot of gas/upset. Reading it here, confirms. Thank you!

  152. Lori

    I think I have the same problem with gums…experimenting with getting away from them and it seems to have cleared up my remaining GI problems. Dearth of non-gum recipes out there though. I am so glad to see this one. I will mix some up tonight.

    Will you be converting a lot of your old recipes to leave out xantham gum? I’m not much for experimenting on my own because my time to cook is limited and it’s too frustrating to spend my only free hour cooking only to end up scraping everything I make into the trash can! Not to mention I then end up with no baked goods since I no longer eat wheat and most of the pre-made gluten free things out there to be have xantham gum.

    I love the whole whole grain/gum-free recipes you have. Hoping to see more!

  153. Diane Mehta

    These turned out way too moist inside. I used oat and buckwheat flour mixed with only arrowroot but no other starch. All the other ingredients were the same. I also added a lot of walnuts but no dried fruit. Not sure what happened but they were not edible.

    1. shauna

      I’m sorry to hear that! What did you use for your liquid? Also, it’s entirely possible they might have needed to cook longer. Oven temperatures are often off. Did you try baking them for 5 to 10 minutes more?

  154. Jennifer

    Love these muffins! Thank you so much for the recipe. Question… can you add fresh fruit? Does anything need to be altered if you do?

  155. ella

    hellloooo GFG! am working on a perfect GF pizza and do want to give it a whole grain twist… seeing how you have already reinvented the wheel (wink, wink; nudge, nudge…), would you be so kind to suggest the flours you used in your post on the whole grain pizza crust…or at least the ones you found best suited for a beautiful crust πŸ˜‰

    1. shauna

      Ella, darned if I can remember at this point! We switch the flours around nearly every time we bake, which shows you that it’s the ratio that works more than the flours. But…here’s a guess: almond, sorghum, buckwheat, teff, arrowroot, sweet rice. Try that!

  156. Michelle

    Perhaps adapted from an old Moosewood Muffin Madness recipe. It’s very similar and it was my go-to before going GF. I tried to convert it several times, but it was too dry. The only difference between these recipes is the buttermilk and so that’s why I started a-wonderin’. Brilliant adaption with the flour weighed, not measured. Thank you! I added lemon zest then filled my tin halfway, added two fat raspberries, covered with more batter and drizzled lemon curd on top before baking. The raspberries sort of peeked out, but didn’t sink, the lemon curd was a delicate glaze and they were pretty damn good.

    1. shauna

      Actually, I never saw the Moosewood muffin recipe. My friend Shuna sent it to me, and I think she got the original from Martha Stewart? Maybe she got it from Moosewood! But when you bake by ratio, you find there aren’t that many differences between the good recipes. It’s sort of comforting.

  157. anu

    By recommendation by my doc I have to be gluten free. I have some of these grains in my house. Can I blend them in my vitamix to make flour? Or does it have to be uber super fine flour? I think it is hard when you are the only one in your family gluten free. It almost as if I wish I had a friend that was gluten free, this is why I read your blog, to hold my hands along the way.

  158. Ken

    Just made these muffins tonight (and your chocolate banana bread) and they are really good! I do have a question though.

    I baked them in three different types of pans (a muffin pan, a silicone muffin pan, and a regular small bread pan as I only had enough for 12 muffins!) and I noticed that all three off them stuck to the bottom. I had greased and floured the cups (I didn’t use paper liners), so I thought they would be okay.

    Any thoughts why?

    Thanks again. Your writing and recipes are amazing. I just got diagnosed 6 weeks ago, so finding you has been a real godsend.

    1. shauna

      My guess is that your oven is too hot. Have you checked the actual temperature of your oven with a thermometer? Most people’s ovens are much hotter than the numbers say.

  159. Megan

    Hello Shauna!

    Love your website, thanks for all the amazing tips/recipes/stories. I’m confused on part of the substitution issue when it comes to ‘weight.’

    On the ‘gluten-free holiday baking 2010’ post you discuss the importance of weight and list an all purpose flour mix and say that it should be 40% whole grain flours and then 60% starches, so do you consider white rice flour a starch?
    On later posts (this one) I notice that you start cooking with 70% whole grain flours and 30% starches.

    I just wanted to know if there is one that is best for a particular type of baked good, etc.

    Thanks again Shauna – Megan

  160. Michelle

    Converted this to banana bread this morning. What a flexible, people-pleasing, smart recipe this is (how the opposite of congress right now). For the flours I used mesquite, corn and oat. I substituted 2 overripe bananas for the buttermilk and microplaned some dark chocolate into it (my trick for adding depth to appropriate GF baked goods). Thanks a second time for this recipe!

  161. Michele

    OMG, these are divine! Lots of whole grain flavor, a light sweetness, fluffy texture and crisp edges. I just made a batch (see: using the 70/30 whole grain flour mix made up of the following:
    –175 grams Buckwheat
    –175 grams Sorghum
    –175 grams Teff
    –175 grams Almond meal
    –150 grams potato starch
    –150 grams tapioca starch

  162. Steph

    Oh my, I am making these muffins for the (I think) 8th time. I love them so much! They are in my oven right now and I am struggling to not get up and eat the batter! I was diagnosed about 3 months ago and your books and have been such an incredible encouragement in my journey!
    So thank you for the muffins…and whatnot!

  163. Suzanne

    Maybe you’ve already answered this question in your book or elsewhere, but as a non pastry chef I would really, really love to know how to transfer grams into cups! You see I don’t have a scale and would love to make these muffins for 40 summer campers. Is there an easy method to make the calculation? Thanks ahead of time! πŸ™‚

    1. shauna

      Suzanne, if you look on our site for why we don’t use cups, you’ll understand why the best and easiest thing you can do is to buy an expensive scale!

  164. Mary

    When you mention white rice flour in your starch list is it sweet rice flour?
    These look scrumptious

  165. Shannon@JustAsDelish

    Thanks a lot for sharing this great recipe. I am trying to get away from using gluten based flour, and your tips help a lot! Have you tried using green pea (mung bean) flour? Does it work as part of the whole grain mix?

  166. Eugenie

    Hi I have been using coconut flour in place of starch in my flour blend and it has been working pretty well…..have you ever tried this? They seem to both absorb moisture nicely and balance the crumb.

  167. shuhan

    I love how simple you’ve made it, and esp that you’ve left out the gums, because that’s the reason why I’ve been put off gluten-free baking in the first place. I have some questions I hope you can help me with:
    1. why is white rice flour under starches instead of grains?
    2. I know you said a combination of flours is best, and that list both makes it simple for me knowing I can substitute, but also difficult because I don’t know what’s a good combination, I can imaginea very different effect form something which contains oat flour/millet for instance v.s. for e.g… (read 3)
    3. What if I only have rice flour, sweet rice flour, potato starch/ tapioca starch?Will that still work?

    I really hope you can answer my questions, you’d be a lifesaver, you already are actually! thanks!

    1. shauna

      You use whatever combination of flours you have. White rice is so stripped of anything nutritious that it has the same emptiness as a starch and behaves one. But just play!

  168. Suzi

    What I love about this is reading the must be so proud! It looks like whatever flour mix you use works…I have used mainly Almond or Hazelnut, Soy, Brown Rice and maybe a little bit of Coconut – the result is always consistent. Muffins have always been my absolute favorite but since I cut our gluten nothing has been the same. These muffins are better than anything I have had – favorite so far is adding lemon zest and poppy seeds and a little home made lemon butter baked on top – but I have tried just about every other flavor. Hot tip…sprinkle a little coconut sugar on top and it adds to the beautiful crust. Thanks so much..we are forever grateful! X

  169. Eric from Maple Valley

    I don’t know if you read all these responses/comments (I didn’t), but I really wanted to thank you for sharing your experiences, explorations, and talents, (thanks to chef too). My wife was diagnosed with celiac about ten months ago, and the switch from delicious homemade wheat-based food to gluten free has not been easy. There have been times where we both felt like giving up on baking/cooking altogether. However through your help and inspiration you have helped us both learn to love our gluten free life, and feel better doing it. So thank you to the both of you! Please don’t stop sharing and experimenting, every “glutard” that finds their way to this blog gets more than just a good meal.

  170. Carolyn

    Tried these last night and they were delish! Thanks so much for your website.

    Just wondering- has anyone tried making them with applesauce or pumpkin in lieu of a portion of the oil? Also, has anyone tried substituting all or a portion of the sugars for splenda (or like product) in GF baking?

    Thanks again!

  171. Lauren

    I came across your website and this recipe mostly by accident. But I am SO glad that I did. I was pretty skeptical at first: the mixture of flours, buttermilk, and no gums?! But I am beyond excited that I tried them anyways. They were absolutely fabulous, had the perfect texture and didn’t seem too indulgent or sweet whatsoever. I added a bit of vanilla extract, cinnamon, ground flax, chopped pecans, and substituted the grapeseed oil for coconut oil. Absolutely magnificent…I regret that I did not trust the recipe from the beginning, but I will be returning to your blog again, and again, for more recipes. Thanks for all of your handwork! Love, A Fellow Celiac.

  172. DavetteB

    Thanks for sharing the info about xanthan gum and guar gum! Someone contacted me through my site and wanted information because she is gluten-free, corn-free, and many other allergies (including xanthan gum) and almost everything I have ever found on gluten free has xanthan gum in it. I will be looking forward to seeing more of your recipes without it.

  173. Penny

    What a fantastic muffin recipe! We have just started living gluten free to help with my energy levels and allergies within our family. I have avoided baking because of some terrible baked products I’ve tried out there. These muffins came out as light and puffy as a “regular” muffin. I used your base recipe to make my son’s favourite Banana chocolate muffins. I also made some substitutions because it’s what I had on hand – I was taking a chance but they came out perfectly. Swapped equal amount of sour cream for buttermilk. Used a mix of Bob’s Red Mill, G.F. all purpose baking flour, quinoa/almond flour and 1/2 c. cocoa powder for the dry ingredients. I also added some vanilla and 3 mashed over ripe bananas and chocolate chips (instead of nuts and dried fruit). Thank you. Just ordered your recipe book online. Can’t wait to make bread and pasta.

  174. Lori Snyder

    Oh my goodness! These are sooo good. I don’t have Celiac Disease but I am allergic to wheat. I’ve been experimenting with wheat-free recipes but they haven’t usually turned out very well. I loved these muffins. I made them with a mix of quinoa flour, amaranth flour, millet flour, potato starch, and tapioca flour. I also went with the figs and walnuts since those are such good fall flavors. Thank you so much for developing this recipe and for your blog!

    1. Lori Snyder

      Oh – also, I’m allergic to eggs and I used applesauce instead in this recipe. Still yummy πŸ™‚

  175. LJones

    I made these tonight with high hopes, and I have to say they came out incredibly chalky and powdery- tasted like raw flours. I followed your recipe exactly…I’m not sure what went wrong.

    1. shauna

      I’m not sure either because everyone has been loving these. Can you talk me through the flours you used? Also, what temperature did you use in the oven? What fat? What kind of sugar?

      1. LJones

        I used corn, oat and buckwheat flours, roughly in equal parts, with your recommendation of arrowroot and potato starches. Sunflower oil for fat, brown sugar, oven at 350 degrees. They looked so perfect when they came out of the oven, and with all the good reviews I can’t believe they went wrong.

        1. June K

          Thanks for passing on all you have and are learning about GF. You have made me into a believer regarding measuring by weight. I made this recipe and others using a combination of several flours and starches according to your directions. I used 70 % sweet sorghum, quinoa, brown rice and almond flours and 30% constarch, potato starch and tapioca starch. The muffins turned out nicely, but my husband and I both had an aftertaste after eating our muffins. Are you aware of which flours tend to give stronger flavor and after taste?

        2. June K

          I don’t know why my question ended up as a reply to L Jones questions. I was submitting a question that was not related to another issue. Sorry for the confusion. June

  176. Vanessa

    I have been baking gluten free for about a year now. I bake completely starch and gum free, with impressive results. I notice in your “whole grain” all-purpose flour mix, you suggest a 70/30 ratio of whole grain to starch. I would love it if you could prove me wrong, but isn’t using so much starch terribly unhealthy? Doesn’t starch convert to sugar in the body and isn’t the presence of so much starch in our foods, in it’s many different forms, one of the leading causes of diabetes in our country? Also, doesn’t starch, since it’s not a “whole food” leave the individual ingesting it feeling like they are still hungry thereby causing them to eat more and, generally as a result, put on weight? It is hollow food, in my opinion, used to make baked goods look good and, because it’s bland and doesn’t impose a flavor on the end product (unlike some of the other whole grain gf flours), taste good. It’s tricky to bake with just whole grain gluten free flours. It takes some experience, lots of trial ane error, but in the end, going sans starches (and gums) leaves you feeling full and knowing you’ve put only good-for-you products in your body.

    1. shauna

      Vanessa, like you I am interested in more and more whole grains. And I am finding I need less in my flour mix than before. However, I do believe it’s a radical oversimplification to say that starches causes diabetes or that any starch is unhealthy. Plenty of people eat white bread on a fairly regular basis and are perfectly healthy. All things in moderation Β— that’s what we believe here. We all find our own way to bake.

  177. Betsy

    i love love love your blog. it’s been so helpful. I love your GF mix, and taking the gums away have been great, you can definately tell the taste is so much better. One question I have-what kind of mix do you have for things like cookies and cakes? I have made mixed with white rice/sorghum/potato starch, white rice/almond/tapioca, and many others, and i keep tasting a bit of grainy taste (i’m assuming its the white rice??) Do you have a mix that is good for dessert baked goods that aren’t so grainy?(ive tried Bobs, arrowhead mills, and king arthurs) thanks in advance!

  178. ellen

    Hi. I’m new to your blog but I had to write and tell you how much I appreciate that you’ve done the work to research the many different kinds of combinations that can be used for a gluten free diet. I’m only 6 months gluten free and so far the only baked good I’ve had is a very nice brown rice bread from Trader Joe’s. I’ve been longing, though, to bake my own breads, cookies, and muffins, made harder by the fact that I also have issues with corn and potatoes. You’ve addressed this problem very nicely and have put me back on the road to my own baked goods. THANKS!

  179. Joanne

    So, just made your whole grain muffins (from Jan. ’11 post) with your new gf flour guidelines. Absolutely fabulous! You would not have known they were gf. Used the same gf flour calculation to make some David Liebovitz scones – amazing! Thank you, thank you.

    I have one request – this time of the year it’s a tradition for my Mom and I to make her Shortbread Cookies. We’ve been doing it for years and years now. I know you have a gf Shortbread Cookie recipe but it’s using your old gf flour and ‘gum’ combination. How do I make your Shortbread Cookies with the new gf flour measurements? I tried making some this morning using my own calculations and they were okay but cld definitely be better. Wld love to have your interpretation (w/o the gums).

    Thanks a million! Love you guys – you’ve changed my life!

    1. shauna

      Joanne, I’m so glad you’re enjoying the baking! I’ve been playing with the old recipes a bit, since they were formulated with the xanthan gum. Luckily, they all seem to work well with psyllium in place of the gums. Direct substitution. Play with that!

  180. Char

    These are delish. I’m not at all gluten intolerant, but have tentatively started experimenting with GF baking because I have a couple of friends who can’t eat wheat/gluten. These muffins are so easy and more importantly, YUMMY that I’ll not only add them to the repertoire, but will also keep trying new things. Thanks so much for all the information and resources – you really make GF baking both less intimidating and much more tempting (which, honestly is not something I ever expected GF baking to be). Thanks.

  181. janet

    I made these with a mix of sorghum, millet, brown rice and oat flours (along with the starches) and they were fabulous that day. But the next day, not so good. The tops were very wet and a bit grainy. Any suggestions?

    1. shauna

      Each of the flours absorbs liquid differently. This really is a science experiment! My guess is that, without any of the starches, your muffins turned texture the next day. That’s part of why I add a bit of starch to my whole-grain mix most of the time.

  182. sunny

    My husband was diagnosed with Celiac’s a few months ago, and I’ve been educating myself on gluten-free cooking and baking. Yours seems to be the site I come back to again and again–partly for the recipes, and partly for your open and honest writing style and all that you share with your readers.

    Before our entry into the GF world, I used whole wheat flours/breads/pastas almost exclusively, so seeing how starchy the commercial GF products are has been discouraging. I’m so excited to make my own flour mix and start experimenting–first up, these muffins! One question: do you have a recommendation for storage of these?

  183. Amy

    Hello! A few months ago we descovered my 7 year old daughter has a wheat IgG allergy. My sister also has the same allergy. Celiac tests are neg but my daughter is getting the genetic test after the new year. I have gi problems as well and went gluten free with her. Started off good but after one and a half months I started having problems. After 3 months on the gf diet I discovered I have an IgG rice allergy. I used rice flour for most everything I made and so do the gf companies. I also have a yeast allergy. I am looking for a flour that she and I can use together. So I am not making 3 meals. For this whole grain flour recipe can I use 350 millet, 350 sorghum, 150 potato starch and 150 arrowroot as an all purpose flour? Do you also have a suggestion on what to use to substitute for yeast? After reading the different flour section in your first book it helped keep me positive after being told I could not eat rice as well. It helped me remember that there are a lot of other flours out there. I am good at following directions just not inventing recipes!

    1. shauna

      Of course you can use that flour combination! Yeast, however, is tough. I’d stay away from yeast breads for awhile. Soda breads should be your friend!

      1. Amy

        And I just use that flour mixture anywhere it says all purpose gluten free flour? Thanks you for your help!

        1. shauna

          yep! we also have an AP flour mix, which is more white. It’s 40% whole grain and 60% starches. You could try that for more typical AP flour.

        2. Amy

          When you say typical ap flour do you mean non gluten free flour? Can I use either the 70/30 or 40/60 in a recipe that calls for ap white non gluten free flour?

  184. Christine

    These muffins look great! I’m trying to make a treat for my nephew, who has extensive allergies, and other than the buttermilk, this recipe looks great. I’m just not sure, what would be the best non-dairy substitute for the buttermilk? I assume that the normal milk substitutes won’t work out because they would lack the additional acidity.

  185. Fiona

    Hi Shauna
    What a delight your blog is! I have just discovered that my 3yo may have a wheat allergy (omitted wheat for 2 weeks then reintroduced- worse symptoms than ever!). So, we are a bread-loving family (not to mention pastries etc!) which meant that I have to do some research and experimentation. Where does a modern girl go for info? Google. And here is where I end up, on your blog. I am yet to make your recipes but I look forward to it. Also, I live in Australia and hope to find some of these flours here such as teff. It may be here but I haven’t needed to find it before. I am so excited by this prospect though. I will report back with the outcomes of our efforts. Just want to thank you for generously sharing your gluten-free discoveries. Your writing about your experiences and view pre and post gluten-freeness is refreshing, insightful and encouraging. Thanks a bunch. xxx Fi

  186. Misty

    Great recipe. You would think the daughter or two professional bakers would have figured this out already. I used a combination of millet, brown rice, and corn starch. Handful of almonds (smashed with a hammer) and handful of dried fruit. I also used 50/50 butter and grapeseed oil and substituted plain nonfat yogurt (regular, not greek) for the buttermilk. So very yummy. Fantastic!

  187. Chris

    I’m new here…and I just tried these muffins. I went with a mixture of Brown Rice (300), Amaranth and Almond (200 each) and used Olive Oil since that was all I had on hand. I added blueberries instead of figs and walnuts…and they were DELICIOUS

  188. ziva

    Could I use applesauce instead of the egg or chia seed? If so what would the recommended measurement be?

    This is going to be my first attempt at baking gluten free for the kids in my daughter’s class!

  189. CECILIA

    I’m pretty new to the gluten -free scene, almost 4 months now. I have to admit, I did have to go through a period of mourning. My enthusiasm for new and wonderful foods dug me out quick but then I found out that I also had a problem of an overgrowth of yeast in my blood stream plus a whole bunch of other food sensitivities. Then I was even more restricted. That meant no sugar, no artificial sugar, no natural sugars, no fruit, no yeast, no fermented foods, no black tea, no chocolate, no caffeine, no cured meats, and no dairy for 8 weeks then 80% of the time for the rest of my life. First time I could have a smidgen of these things again I made these muffins with sour apples and blueberriesΒ….amazing and beautiful! The idea of creating with weights and ratios is absolutely liberating! Not just with flours but the milks and fats as well. Just the idea of possibly converting my wonderful collection of cookbook recipes that I’ve found and loved is so so exciting to me. I don’t have to run out and find a new collection of gluten free cookbooks. I did, however, love your newest one. Of my 150 or so cookbooks that I really do use and read like great novels, I found yours to be one of my favorites, a few easy and simple things, a few new and inspiring things, and a few challenging things. All tucked in with a relatable story. I’m sorry you had to suffer for so long. I read people’s stories of their journeys to find good health and I consider myself to be blessed. Thank you for your works.

  190. Heidi

    In the whole grain list above is sweet brown rice flour the same as just plain rice flour? I’ve used brown rice flour often in my gf baking but have never heard of the sweet version… Thanks!!

  191. Renee

    I would really love to make these but am confused as to how to make adaptations. For example, if I want to make a banana muffins, what would I decrease?

    If I don’t want dried fruit/nuts, how would I use apples or chocolate chips. Do I have to decrease anything?

    And can I replace some/all of the oil with apple sauce?


  192. Ecaterin

    I cannot express to you the amount of YAY! I had at finding this post πŸ˜‰ I’ve used your recipes for years and always found them excellent. My kids & I have been GF+ for 14 years…..but in the past few weeks it’s become apparently we’re all very sensitive to unbound/free glutamates. Xanthan gum & guar gum are both sources – cue big πŸ™ face!! I’ve known for a long time that I can get away with cooking baking powder raised goods without the gums (it would be easy, but without eggs, you *really* get crumbly goods….and egg subs are all either soy or glutamate no-nos), but so far my experiments with yeast-raised breads without the gums are nothing short of brick-like. Takes me right back to the era of “GF baking means brown rice flour, garbanzo bean flour & tapioca – all things are heavy, crumbly and harsh.” Arrgh!

    BUT! You made this post a year ago in 2011, so I know that by now you’ve undoubtedly solved the yeast-raised-without-gums problem – because your recipes are just. that. awesome. I shall now wade into your past year of baking and hopefully emerge with BREAD again πŸ˜€

    *does the happy dance of finding new GF solutions!!!*

    Ecat – allergy list for the family looks something like this: gluten, casein, eggs, corn, soy, nuts, seeds and now *sigh* free-glutamates, which pretty much eliminates even hypoallergenic foods that come packaged in paper, cardboard or plastic.

  193. lisa

    love love love this recipe. however, why do you measure by weight rather than volume like most traditional recipes? it seems a little more complicated. I made blueberry oat / corn starch muffins that turned out perfect. I want to make it again, and would like to convert the recipe to use volume (cups, etc.) measurements for simplicity. is that bad?

    1. shauna

      Lisa, once you start baking by weight, you’ll find that it’s far less complicated than baking with cups.

  194. Katy D

    I just made these and they were fantastic! I made many substitutions – vegan by subbing flax/water for the eggs and coconut milk for the buttemilk, oil free by subbing applesauce, and used 70g sucanat instead of brown sugar.

    This was my second experiment in GF baking and first complete success! My GF flour mix was heavy on the corn flour so the muffins tasted more like cornbread muffins, but I love those so no problem there!

    I look forward to learning more from your site as I go along this GF journey, thank you for all that you do!

  195. Kurt

    Hi Shauna,

    I made these for my wife; she just figured it out i.e. Gluten, etc.; so I thought IΒ’d surprise her. She liked them better than the ones in the store/bakery Β– that is for sure. You are right it does give you lot of options, great mix.

    The only problem that I had was that it seemed like a lot of liquid i.e. 300g buttermilk, 100g grape seed oil, and 2 eggs in comparison to the 350g of mix and 180g of sugar. So when I saw that I started adding more mix. They still came out great but probably not a light and fluffy Β– I guess.

    Should I not be afraid and just go with the soupy mix? I guess IΒ’m not used to it? Β… or did I weigh something wrong or not convert. I used a electric scale.

    Thanks for all your work, IΒ’ll check out the book.



    1. shauna

      Kurt, trust me! We wouldn’t put up a recipe unless we knew it worked. Gluten-free baked goods have to be much wetter than you’re used to in order to work. Keep playing.

  196. Stephenie

    Thank you for this recipe, I’ve been using it as my jumping off point for some great creations.
    My ratio I use a full can of coconut milk instead of buttermilk and base my ratio on that. I use energ egg replacer or chia seeds instead of egg. I also like to use 300g of my GF mix, I 3> your mix ingredients!, and 50g of almond flour, to up the protein. I also use 150g of maple syrup instead of the sugar for the sweet ones and 100g maple syrup for the savory one.
    So far, I’ve made fig, almond coconut/ date, almond, coconut/ green onion,caraway/apple. We can’t use many flavorings and I found that the apple didn’t stand up to the whole grains without cinnamon and vanilla.
    TY, TY, TY!

  197. amita

    Great recipe. The mixture is surprisingly runny but yes it does work. They were actually much lighter than the muffins I normally bake & I prefer them.
    I’ve been looking for foods my other half can grab on the move at the start of the day. These muffins are ideal as he cannot tolerate gluten or diary. He hasn’t got a sweet tooth so I only used 100g honey instead of the sugar & added a banana, cinnamon & a handful of sultanas. They were delicious! I’m going to make another batch after sending this.
    Amita in Cyprus

  198. Catherine

    We have just gone gluten free for my daughter, age 8, and she was bemoaning the foods she could no longer eat: muffins and pizza. One of the first websites I found was yours and I made the whole grain pancakes. She loved them so much, she ate more than I did. I used this recipe for muffins for her school snacks. I had to adjust for other allergies in her class so I made them gluten-free, egg-free (used banana), soy-free, nut-free, seed-free and diary-free. I had to put them in the freezer to prevent her eating them all the first night! I have one question. I have used bread in my brown sugar to keep it from hardening. Is there something else I can use or some way to soften the brown sugar when I need it?

    1. Maranda

      You can get little ceramic/terracotta discs in most kitchen stores to put in with your sugar. You soak it in water first, then put it in with your sugar. They work great and come in lots of cute designs.

  199. lynn dika

    THANK-YOU!!!! Just made the muffins and they were great! Had to use ener g egg replacer and coconut milk as we are allergic to dairy and eggs too. Recipe was great! Look forward to your bread recipe too. Thanks again.

  200. Maranda

    My son loves this recipe! I’ve made them with dried strawberries (too sweet for my taste but he likes them), and with apricots and coconut. We use almond milk and I use just enough coconut flour in my blend to give them that yummy flavour. Have also had great luck with the flour blend in other recipes, like waffles and other muffins. Thank you so much, you got me started off baking gluten free on the right foot!

  201. Tacia Lee

    Hey Shauna- I tried your whole grain AP mix and the flavor is great. However, everything I bake with it falls apart. Any ideas?

    1. shauna

      Tacia, it depends on what you are baking. Breads or doughs with yeast or anything that really does better with gluten? I add a teaspoon or two of psyllium (you can also use flax or chia). If you’re making cookies or quick breads, it shouldn’t need anything else. Are you baking by weight? Or by cups? These recipes really only work by weight.

      1. tacia lee

        Thanks! I did measure by weight but my scale is not digital and that may be part of the problem.. I’ll try the chia/ psyllium idea next time, and I’ll try a slightly different mix next time. It was your lemon poppy seed bread I made. The flavor was excellent- just couldn’t keep it together. It was so good, I’ll definitely try it again. I used the mix in pancakes next and they fell apart as well. It’s definitely something I’m doing. Thanks, love the site!

  202. Jeanne

    Shauna, I LOVED these muffins!! I had played around with two different GF flour mixes based on your suggestions above, but had only tried them with pancakes (as I thought that would be a quicker way to see what combos we liked). Turns out my daughter doesn’t like buckwheat, although I do! Finally got a great combination and made your muffins. WOW! These were fantastic! I’m an avid baker and when my daughter had to go gluten-free 3 months ago, we had several weeks with no baking while I tried to figure out what to do. We used to have muffins every weekend, and I had been trying to find a good recipe. These were not only good, they were BETTER than my previous gluten-containing recipe! I loved the flavors and texture. We had to leave out the buttermilk and I was a bit worried that there would not be enough acid for the baking soda, but as you pointed out, it works just fine with soymilk. We made date spice muffins and, per my daughter’s request, had chocolate chips in half of them. They were SO delicious! Our winning combo was Brown rice flour/oat flour/tapioca flour/white rice flour. Yum! Thanks SO much.
    I think what has been best about your site is that you tell us how it works, so that we can play around with the recipes and make what we like. I just can’t wait to figure out what to make next weekend!

  203. Anne Seebaldt

    Hi Shawna, this flour mix concept is brilliant! I’m buying a scale as soon as I can! Can I make the flour mix and then just measure cup for cup for flour? Or do I have to weigh it again? Because truthfully, all my recipes are in cups.


    1. shauna

      Anne, you might be able to come up with a flour combination that weighs 140 grams per cup. If so, you can. But still, once you own the scale, you won’t want to go back. Baking by weight becomes automatic pretty quickly.

  204. Trisha mindel

    Hi shauna,

    I’m loving your site! Thanks so much for doing this. I couldn’t read all the comments about this recipe but as far as I got no one had seemed to try what I did this morning which turned out fab. I used a cake baking thing and whipped the egg whites separately and folded them in right at the end, even after the fruit and nuts. Light fluffy muffins! Something to try if you haven’t but you probably have. πŸ™‚ love the blog and all the chips. Thanks again!

  205. Erin J.

    We went gluten-free about 2 months ago when my husband found out he is allergic to gluten. I love to bake (huge follower of Smitten Kitchen and Cook’s Illustrated in our pre-gluten-free days) and have been crestfallen at the results of my GF baking efforts since then. This recipe is the first I’ve made from your blog and WE’RE HOOKED!

    The GF AP whole grain mix is delicious and I can’t wait to see if it works with one of my original gluten-full quick bread recipes (weight to weight). These muffins are truly amazing. THANK YOU! My preschooler helped me make a batch this morning and they are quickly disappearing from the kitchen. I like a higher cap on my muffins, so did a little trick with the oven temp I learned from Cook’s Illustrated: fill the muffin cups to just below the brim (instead of 3/4 full), put the muffins in a 400 degree oven for 15 mins then turn the temp down to 350 degrees and bake for about 10 minutes more. Beautiful cafe-looking muffins with the same crumb and flavor I think you intended. Yum.

  206. Amy

    We have quite possibly the most allergic family on planet earth, and I STILL found a way to make these work! For my flour blend, I used teff and tapioca flour (our grain allergies range from corn to rice, and these STILL WORKED!). I also subbed with hemp “buttermilk” (hemp milk with raw apple cider vinegar added) and a banana (which I blended with the oil and “buttermilk”) for each egg, dates for the fruit and skipped the nuts– it STILL worked amazingly! I may or may not have been cooing at my muffin pan, “Who’s mommy’s pretty little allergen-free muffins?”

  207. Marie W

    I have baked these muffins twice. Once using quinoa and oat flour, arrowroot and potato starch.
    They were very dense and the figs and walnuts went to the bottom but they did have a nice rise and came out of the muffin pan easily.
    The second time I used almond and oat flour, white rice flour and tapioca flour. I added frozen blueberries and lemon zest. The batter was much thinner. The muffins were much lighter and had a very good taste but did not have a good rise and did not come out of the pan well. The blueberries sank to the bottom making the muffin kind of mushy.
    I am new to gluten free baking. Any ideas to improve these.
    I only made half the flour blend.

    1. shauna

      Marie, someone here gave a great tip from Cook’s Illustrated for how to get more rise out of the muffins. Take a look at these comments! Quinoa and oat together might be dense. Try oat, arrowroot, and potato starch, if you still have them around.

  208. Katie

    Hi Shauna,

    All of my recipes are in cups, is there any way to use the flour blend on a cup for cup substitution for things like cookies, pancakes, etc.? I have no idea how to convert all of them to weight.

    Thank you!

    1. shauna

      Katie, it’s easy. For every 1 cup of all-purpose wheat flour, use 140 grams of gluten-free flours. That’s it!

  209. Fara

    I found your blog during a search for GF muffin recipes because a friend is coming for lunch and she is GI. I plan to make the fig and walnut version and am so happy to have found this info for her! My question: I am diabetic and wonder if you know how different the carbs are in your mixes? I have to avoid flour products but wonder if these would be lower carb. Thank you!

  210. Erika

    I’m hoping for some guidance on picking the flours for the G.F. flour mix. I’m just starting to cook gluten-free, and picking a random selection of flours to mix together seems really overwhelming. I know it will be good to experiment eventually, but feeling really overwhelmed. Also – my husband is allergic to beans and nuts, so almond flour is out, and garbanzo bean flour is out (even though it sounds like it’s gross anyway). Can someone suggest a good, safe place to start?

    1. Stephanie

      This recipe is amazing! Might be the best muffins I have ever tasted. The flours I used were: Buckwheat, brown rice, sweet white sorghum, millet, and amaranth. I used the starches are recommended- potato and arrowroot. I made these vegan with ground flax and coconut milk instead of egg and buttermilk. And I added walnuts. I cant wait to make them again with zucchini and carrot. Huge fan. Thank you!

  211. Mimi

    Hello!!! My 2 year old has been diagnosed with SPD (Sensory Procesing Dossorder) and we’re trying the Gluten Free Stuff and like you she seems to have a Xanthan and Guar Gum sensitivity. In her case her lips got swollen and really red. When theses components are removed, her lips heal in two days. It’s really hard to find baked goods that doesn’t have these ingredients, so thank you for posting these alternatives. We’re really new at this and quite frankly, in Puerto Rico there isn’t a lot of alternatives because it’s a new market here. Anyways thanks for posting and making us feel that we’re not alone with this!!!

  212. Silvia

    I don’t normally comment but tonight I was distraught, looking for diet solutions for my daughter who has been diagnosed with an unknown skin condition which so far the trigger is unknown. For the past few days I started with the elimination of wheat, gluten and yeast as it seemed to be the only starting point until we get in to see the specialist. I was in search of recipes and stumbled upon this site and I am truly grateful! Your tireless work and efforts (and those of chef), and everyone’s comments (which I have spent the last two hours reading each and every one) has truly left me inspired and hopeful. I am off to buy a scale an embark on this journey. <3

  213. Jessasaurus

    I’d love to bake without either xanthan or guar gum. Unfortunately, one of the reasons your mix works is because of the eggs. The eggs can act as binding agents as well as provide protein to allow the non-wheat flours to rise and stay all fluffy and moist. Since I am allergic to eggs, wheat, and corn, and my boys are allergic to nuts, tree-nuts, and wheat, we have very few options. The egg-replacers we can use are great in many recipes but taste like shunga in others.

  214. Sara


    Great post. I’ve been gluten-free for four and a half years; and although I don’t eat many baked goods any given week, I have done a lot of experimentation with different baking strategies.

    I figured out right away that ‘banzo/fava was not the Holy Grail (at least for my digestive tract!) I also experimented with xanthan gum, but it never seemed to make anything that much better. Reading your post makes me think maybe THAT is part of why I did worse with home-baked muffins in the past than I do now. I was SO interested to read your thoughts on that!

    I ended up pretty much where you are now with this good recipe. I can mix any number of GF flours and meals I have on hand (I’ve even used pumpkin seed meal), with cornstarch, tapioca, etc., as you do, and always some flaxmeal… and I always end up with dependable, delicate, interesting, nutritious, satisfying and very digestible muffins. They freeze well (handy, since my husband is away from home a few days at a time and our sons are now in other states at university) and re-heat (or not) for a snack or meal accompaniment.

    Thanks for writing down all the details of your experimentation and experiences. It explains some of why I ended up where I did, and hopefully it will give inspiration to lots of other GF people. I’ll be forwarding this URL to some friends who I’m giving moral support to as they are starting into GF and are (understandably) intimidated. I’m sure that they’ll love this article, and your website. Best to you and your family. Sara

  215. Sarah

    These are good and had these off and on since my 3rd was born but once I got buckwheat flour and potato starch and subbed 1oz flaxseed for some of the flour like your pancake recipie they are the most awesomeness thing ever they have tall mountain peaks instead of little lump looking muffins like before. These were what my midwife brought me after my 3rd was preemie and she was bringing finger foods to make sure I had enough to eat and without a feasible GF recipie blog I highly doubt I would have fared as well! Thanks so much!

  216. Katie

    I just stumbled upon this lovely recipe by some happy, serendipitous accident and am thanking the gods that I did! I’m on the elimination diet and have been so bored with all the food I’ve encountered recently (to be honest, I was equally as bored with all the gluten-filled stuff as well), but these muffins… they’re what I dream about. There is absolutely no food I love more than a good whole grain or bran (although in this case that’s not an option) muffin that’s rife with fruit and nutty goodness, with just a hint of sweet. When I say I dream about this muffin, I am not remotely kidding. And just this evening, my boyfriend, the chemist, A) helped me figure out ratios for my own GF flour mix while, B) explaining how much better it would be to measure everything by weight for baking (and luckily I already own a scale).

    I also have to add, I never knew that’s why you weren’t supposed to stir the biscuit batter too much. I mean it makes sense, but it never occurred to me. And honestly, that is on my top 5 for reasons I don’t bake all that often – I can’t not over-stir! I think this post has just pretty much made my day :).

  217. Wendy

    I just recently found out that gluten was causing some of my migraines. I purchased a bunch of gluten free breads and pastries from the grocery. After eating a muffin one day I developed a horrible migraine. The ingredients listed guar and xanthan gums among the various flours. I had no idea what these gums were so I did some research. Not good at all and not on my list of things to avoid for migraine sufferers! I tested another gluten free item with xanthan gum and Guess what? Another migraine! I just came across your website and I am more than excited to try making my own muffins with no gums!!! Thank you from the bottom of my heart. (I don’t think I could live without muffins πŸ™‚

  218. S Morrison

    These look fab! I’ve been looking for some breakfast ideas and really struggling. I’ve got a sweet tooth so like having something cakey, but not too sweet since it’s only for breakfast. I’m going to give these a try. Thanks πŸ™‚

  219. Lori Jett

    I have been diagnosed with Hashimoto’s and was told to go gluten-free recently. My first experience was with store bought frozen GF bread–YUCK!
    I love to bake so I began my internet search and ran across your site. THANK GOD for you!
    And thank you greatly for mentioning your explosive problem with the gums! LOL I believe I now know what has been wrong with me the last two weeks!!
    I am ordering the cookbook you recommended and kitchen scales and will try every recipe and suggestion you have shared. I have decided that I like gluten free much better than the old stuff! My family loves it too- mainly because I’m baking fresh hot yummies now!! What a wonderful new world I’ve stepped into!
    many blessings!

  220. Klara

    These are really tasty! I put some walnuts, goya berries and chockolate chips in them.

    Also used 60 g of oil. still very tasty

  221. Dharshini

    Hi, thank you so very much for this recipe. The muffins turned out absolutely lovely. I had to tweek your recipe a bit as I am dairy and sugar intolerant. I substituted 180 g of raw honey for the brown sugar and 300g of soy milk for the buttermilk. I added 1/4 tsp of bicarb of soda to compensate the acidity of raw honey and used pecans instead of walnuts as I had these in my pantry. I melted the raw honey in the microwave for 30 seconds and added it to the liquid ingredients. For the flour I used 100 g of unrefined sorghum flour, 100 g of brown rice flour and 45 g almond flour. and for the starch I used 50 g of tapioca starch and 55 g potato starch. Any gluten muffin will have a hard fight trying cap this muffin. Thank you once again not only for this recipe but also for giving an insight into the ratios and proportions of a gluten free flour mix for muffins.

  222. Emma

    Oh my, thank you so much! After a couple years of lots of ickiness, I finally realized I can’t eat gluten. As a confessed heath and baking addict, this has been oh-so-tough. Going from whole grains to bland white AP Gluten-free flour has been pretty gross. Thanks for this tutorial. Can’t wait to get back to my muffin tins and Wegmans to get started!

  223. Helena

    I just tried this recipe and was thrilled! Thanks so much for this amazing website! I will surely try more of your recipes. I am allergic to many foods and have been struggling to find nutritious breakfast options. These muffins might be the answer I have been looking for! Especially since I can put in the ingredients I tolerate without messing up the recipe. Made a trial batch yesterday with what ingredients I had at home (regular milk instead of buttermilk, raisins instead of figs, no nuts, regular gluten free all purpose flour). They turned out yummy! Heading out to the supermarket now to buy up a variety of flours for optimal nutrition and flavor. I just had one question. Have you experimented with the recipe by adding less sugar? I am hoping to make these muffins my staple breakfast and was hoping to use less sugar, perhaps half compared to the recipe. Do you think this could work? Again, many thanks for this great website!

    1. shauna

      Helena, you’d have to replace the weight of the missing sugar with something else. It’s worth a try!

      1. Helena

        Many thanks Shauna! I have almost eaten all the muffins I made 2 days ago … They work as breakfast, complement to lunch, pre work out snack, post dinner snack …. OK maybe I got overexcited and had too many muffins. But I feel great. My husband noticed how I ate 8 muffins yesterday (!) and he was worried I would have a tummy ace. Nope, feel great! Your comments about the xantam gum are also very interesting! Once I made your flour mix I will experiment with less sugar tonight. I will replace the weight of the sugar with half starch and half whole grain. Wish me luck!

    1. Helena

      Some oats have gluten due to cross contamination. You can buy gluten free oats at places like Wholefoods. However, some people are sensitive not only to gluten but grains themselves and then even gluten free oats could be a problem.

  224. Will

    Very new to gluten-free eating – one month! Already I feel incredible: increased energy, no bloating (I used to have two wardrobes) and HBP is a thing of the past.
    These are incredibly tasty muffins: I hate three right out of the pan.
    BUT, I put a few aside in a glass jar to eat for breakfast during the week and … well, if you’re experienced with g-free baking, you probably know what they became. Dry, dense, crumbly, powdery, heavy. I put one in the microwave for a few minutes and it was marginally better. I guess my question is: do all g-free baked goods act like this? Can they only be served right out of the pan before they turn into clay? I followed the recipe to the letter…THANKS!

  225. Breanne

    These were amazing (and versatile too)! I find breakfast the most challenging for being gluten free. This recipe will sure help. Thank you for sharing.

  226. Stasia Nielsen

    I love your website… My daughter is Autistic and I am trying to keep to a GFCF diet for her and myself. However, we live as missionaries in a poor area of Mexico and many products are not available here. On THIS recipe it calls for grape seed oil? Is there a substitute? This is NEW information to me about the gums. AS you probably already know, most children on the ASD spectrum have intestinal issues, my little girl included. I am ready to try anything to help her not only gain weight but not have any more intestinal issues, to put it as delicately as I can. Any help is gratefully received, and I would like to subscribe to you site if you tell me how. God bless you.

    1. shauna

      Stasia, we only gave grapeseed as a suggestion. You can use any oil you have. We often use coconut oil or olive oil! We don’t have an email subscription to the site yet, but we will soon.

    1. Angela

      Yes. I just made these today with 2 diced apples, some cinnamon and a splash of vanilla. They are heavenly (eating warm ones right now)! I just found this blog and it’s UH-mazing. πŸ™‚

  227. Linda

    Last night came across your recipe for AP gluten-free flour blend and the muffin recipe and decided I just had to try it — so but together a half-batch (low on supplies!) of the AP flour blend using amaranth, sorghum, almond meal, oat flour, brown rice flour, arrowroot and sweet rice flour. This morning made the muffins and my husband loved them (and so did I!). Thank you, thank you!

  228. Alicia

    Just made these muffins with cinnamon toasted almond and cranberries. Wow, amazing. I poured them into parchment-paper lined muffin tins and topped them with the cinnamon toasted almonds. They are amazing–can’t wait for my GF friends to try this evening at the Fall potluck we are attending! Thank you!!

  229. Genet

    Hi there. Just stumbled on this from Google doing a little research. I am not gf but interested in cooking w/ more whole grains and ancient grains.
    My question is about flax seed meal. I see reference to people above using it.
    Is flax seed meal a grain?
    Is it flax a starch?
    Or is it a sub for the fat ?
    I am interested in knowing how people used the flax and what effect it had on a recipe ?

  230. Lara

    Absolutely love these! I use this as a base for all kinds of muffins. In fact, nothing says “Election Day” like a batch of blueberry/walnut muffins and a batch of raison/pecan/grated apple muffins! πŸ™‚ They freeze so well too! Thanks for help with the science that is gluten-free baking!

  231. Amy S

    Thank you for posting this info on gums! I recently went wheat free because of tummy issues. My stomach was feeling SO much better until I recently bought xantham gum to add to my wheat free baked goods since ALL of the recipes I found called for it. Tummy issues came back and I could not figure out why. This totally explains it. Thank you, thank you!

  232. Amanda

    I discovered this particular page of your recipes tonight (I have been discovering new recipes of yours a lot lately) and was ecstatic as I am cutting out many processed foods including processed flours, and am trying to cut out the gums as well. I was googling to try to find a whole grain, gluten-free, all-purpose flour recipe without gums in it and my search led me here! I mixed up a batch of flour which, conveniently, used up my last little bits of a couple of flours that were taking up space in my freezer. I don’t have my measurements next to me at the moment, but I used 700 g total of (if I remember correctly) a little bit of almond (I want to say it was something like 35-50 grams, not a huge amount), sorghum, millet, amaranth, buckwheat, quinoa, and teff. I didn’t use even proportions of each, and used more quinoa than anything else. For the starch I used 300 g of a blend of tapioca and arrowroot starches. I made the muffins and they were good, though I think perhaps I need to use a smidge more fruit or something to the next batch (these ones were yummy but a bit plain as I didn’t use enough cranberries and walnuts), and I was low on milk so I supplemented the remainder with water, so I’ll use all milk next time. I am excited to make them with cinnamon and chopped fresh apples next time! Yum. What I’m wondering is…of the whole grain flours you listed as options to use in the blend, how would you list them in order from the strongest, most whole-grainy taste to the mildest, least whole-grainy taste? I would like to adjust my blend for next time to town down the grainy taste just slightly, but I’m not sure which one or ones are contributing most and which ones would tone it down! Doh!

    I appreciate your willingness to share all of these fantastic recipes! They make gluten-free eating not only manageable, but a pleasure!

  233. Elaina

    I have just found your site and am thrilled to see this way of baking but could you tell me which combination you use as I have no experience with all of these types and dont know how they taste. I am semi retired and dont have very much discretionary funds to waste if I dont know which to buy. Would it be an imposition to tell me what blend you use?

    Thanks so much

  234. shannon

    I have been loving using the AP flour mix for just about everything! I just baked these muffins (my add-ins were orange zest, blueberries, poppy seeds and pecans) and they are amazing. We live in Vermont, and I substitute maple syrup for refined sugars in every recipe that won’t be overwhelmed by maple flavor. I just wanted to let anyone interested know that using 180 grams of maple syrup, blended in with the wet ingredients instead of using 180 grams of dry sugar and it worked splendidly in this recipe!

  235. Maria

    To the person that said the muffins were grainy. I used quite a bit of potato flour in the mix: 250 g of potato flour, the rest buckwheat, tapioca and white rice flour. Potato flour absorbs a lot of water. The muffins I make stay moist for an entire week in the refrigerator becoming a little dry and grainy by the 7th day.

  236. Needful Things

    Thank you so much for this. I don’t need to be GF but I’ve been experimenting with almond flour a lot since last summer : during my pregnancy I had gestational diabetes so to lower my risk in the future I’m always looking to lower the carb content of foods. I discovered almond flour and almonds themselves have a (drastic!) blood-sugar lowering effect on me and this led me to excitedly look up all kinds of GF recipes. Frustratingly enough, many contain xanthan gum etc which I can’t find where I’m located. So I was stuck trying to change recipes around without using the binders.
    You just solved all my troubles!

  237. Louise

    Thank you sooo much for this awesome website! I have just made my first batch of GF AP flour and am excited to start baking. I don’t have celiac disease but am gluten/dairy intolerant.
    I found your comments on the “gums” very interesting as I find my stomach gets upset at times when eating some GF bakings. Will be keeping my eye out for this! Going out to purchase your book!

  238. Carol Ann Rowland

    Yummy! I just made these with a combo of almond flour, sorghum, amaranth, buckwheat, oat, potato starch, tapioca starch and cornstarch. I didn’t add any nuts other than the almond flour, and used cranberries and blueberries. Also used sucanat and almond milk.

    They are super yummy! just a bit crispy at the edges/top and soft and moist inside.

  239. Irene Tenney

    Hello: I just discovered this site and blog. Congratulations! I am going to make the magic mix you propose and bake with it. As to Xantham Gum… Is anybody familiar with NEC NECROENTERO COLITIS. Look it up, folks, and learn what Xanthan Gum can do to your innards.

    Thank you for the muffin reciple. I will try it this weekend.

  240. Laura

    You know how when you’ve been experiencing a symptom for a while you start imagining/googling all the things it could be? And then because you are a food blogger you start panicking, imagining your life without, for example, gluten? Well this was the perfect post to reassure me because honestly, other than baking, I don’t care about gluten. I can leave the pasta.. anyway I digress. You don’t care about all this. Just wanted to say, with this post alone you have sufficiently calmed my panic. πŸ™‚ Thanks!

  241. Thomas

    Another European here who very much appreciates gluten-free recipes not only in weights, but grams! I was wondering if I wanted to use either carob or cocoa, would that be part of the proteins or the starches?

  242. Erica

    I just made these with a 70/30 mix of brown rice and quinoa flours, tapioca starch, soy milk, Ener-G egg replacer and frozen blueberries. Amazing! Next time, some lemon zest in the wet ingredients will send them over the top πŸ™‚

  243. Jen

    I’m new to gluten-free baking….does the mix of flours and starches you use mean xanthan gum is not necessary?

  244. Daphne

    Hi Shauna,
    Thanks for this recipe, I’ve made it twice so far. Both times my add-ins have sunk to the bottom. First batch was blueberries which were slightly integrated, and second batch included mini-chocolate chips which did not integrate at all. I had plain muffins with chocolate bases. If you or any readers here have suggestions on how to fix this, I’d appreciate it!

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