GLUTEN FREE ALL-PURPOSE BAKING MIX RECIPES

Name: America's Test Kitchen All-Purpose Gluten-Free Flour Blend
Yield: Makes 42 Ounces (About 9 1/3 Cups)

AMERICA'S TEST KITCHEN ALL-PURPOSE GLUTEN-FREE FLOUR BLE…

America's Test Kitchen All-Purpose Gluten-Free Flour Ble… image

When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must.

Provided by America's Test Kitchen

Yield Makes 42 Ounces (About 9 1/3 Cups)

Ingredients

Nutrition Facts : Calories 4395

THE BEST GLUTEN-FREE BLUBERRY MUFFIN RECIPE

The Best Gluten-Free Bluberry Muffin Recipe image

These gluten-free blueberry muffins are packed with fruit and topped with a little granulated sugar to give the muffin top a pleasant crunch.

Provided by GlutenFreeBaking.com Elizabeth Barbone

Categories Breakfast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 15

Number Of Ingredients 10

Ingredients

2 cups Bob's Red Mill 1-to1 Baking Flour* ((9 3/4 ounces / 275 grams))
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened ((4 ounces/ 113 grams))
3/4 cup granulated sugar ((6 ounces/ 170 grams))
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk ((4 ounces / 150 grams))
2 cups blueberries
1/4 cup granulated sugar (optional, for topping)

Steps:

Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
Gently fold in the blueberries with a rubber spatula.(If you are using frozen or cold blueberries, the batter will get VERY thick. This is totally normal.)
Spoon batter into prepared muffin pans. Fill each cavity about 2/3 full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
Bake until a cake tester inserted into the center of one of the muffins comes out clean, about 25 minutes.
Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.

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