Gluten Free Chocolate Muffins
I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you are not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.
I happen to love the taste of quinoa flour. It complements chocolate perfectly. But if you are not a fan of quinoa flour's taste, substitute your own higher protein flour. Buckwheat, almond, or brown rice flour should work.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon nutmeg
- 1 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1 cup sorghum flour
- 1/2 cup organic quinoa flour
- 1/4 cup gf millet flour
- 1/4 cup potato starch (not potato flour)
- 1 cup organic light brown sugar
- 1/4 cup light olive oil
- 3/4 cup to 1 cup rice milk- start with less
- 1 tablespoon ener-g foods egg replacer whisked with 1/4 cup war
- 1/4 teaspoon lemon juice or light tasting rice vinegar
- Carbohydrate 18.926540003957 g
- Cholesterol 248.924999990059 mg
- Fat 150.482760156772 g
- Fiber 7.36680016473483 g
- Protein 9.297739997143 g
- Saturated Fat 68.4506900222797 g
- Serving Size 1 1 Recipe (316g)
- Sodium 1950.8959997479 mg
- Sugar 11.5597398392222 g
- Trans Fat 8.17007500426104 g
- Calories 1395 calories
Step-by-step
- Whisk the dry ingredients in a bowl.
- Add the wet ingredients.
- Mix until the batter is smooth- it will be slightly sticky.
- If it climbs the beaters use a figure eight motion to control the batter better.
- If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.
- Stir in: 1/2 cup chopped pecans or walnuts (omit for nut-free) Heaping 1/2 cup of vegan chocolate chips
- Spoon the batter into twelve lined muffin cups.
- Swirl and smooth the tops with a wet finger if you need to.
- Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.
- Bake in the center of a hot oven until domed and firm, but springy.
- About 17-20 minutes.
- Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).
- Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty.
- When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness.
- Thaw to room temperature.
Deep cocoa aromas paired with a tender, domed crumb define these chocolate muffins, which rely on a calculated blend of sorghum, quinoa, and millet flours to mimic traditional wheat structure. Sorghum flour supplies a neutral base while organic quinoa flour introduces a distinct earthiness that sharpens the bitterness of unsweetened cocoa powder. Potato starch acts as a moisture binder, preventing the dense crumb from turning crumbly upon cooling. Xanthan gum creates the necessary gluten-like elasticity to trap expanding gases during the bake without requiring actual wheat protein.
Managing Alternative Flour Hydration
Gluten-free batters behave unpredictably compared to standard wheat batters, often requiring visual adjustments at the mixing stage. Rice milk must be incorporated gradually because alternative flours absorb liquids at varying rates depending on how finely they were milled. Baking these in the center of a preheated oven ensures even heat distribution for a proper rise within the seventeen to twenty-minute window. Removing the baked muffins immediately from the hot pan stops residual heat from cooking the bottoms and prevents steam from ruining the crust texture. Freezing individual foil-wrapped portions locks in moisture for long-term storage.
- Batter too thick? Add rice milk one tablespoon at a time until the mixture reaches a smooth, thick cake batter consistency.
- Sticky beaters? Switch to a manual figure-eight motion with a spatula to control dense batter without overworking the starch.
- Sinking mix-ins? Toss chopped pecans or vegan chocolate chips in a small amount of potato starch before folding them in to prevent them from dropping to the bottom.
