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Gluten Free Orange Chocolate Chip Muffins


After sharing my most recent gluten free disaster earlier this week, I thought I better share a good recipe with you all. After all, I did not want you to think I was losing my gluten free baking abilities.

Gluten free baking is challenging. I have learned that disasters are just part of it and I have come to expect them occasionally.

The good things about disasters though is that they make recipes that turn out that much better, because you appreciate the fact that the adapting to be gluten free actually worked.

Over time I have learned that some recipes are easier to adapt than others. One of the things that usually stands out in a recipe I am trying to adapt is ingredients like citrus. The strong flavors and acidity in citrus work really well with gluten free flours.

This recipe today is an example of that. The orange in these muffins is so good. Not only does it work well with the gluten free flours, it adds a nice depth of flavor to them.

And the chocolate, well chocolate is good in just about anything.

These muffins are tender and moist and so good. We love these them for breakfast, a snack, and even dessert.


Lynn's Kitchen Adventures


  1. Lynn, I usually use a gluten free flour blend when baking (like Better Batter) – do you have any idea if that would work for this recipe? And would I use a total of 2 1/2 cups then? Thanks!

    • I have not tried it, but I am guessing it would work. I like sweet rice flour in some things and this is one of them and most blends don’t contain it, so I prefer my own flours, but I am sure a blend would work. If you try it I would love to hear if it works ok.

  2. Could you make a suggestion for replacing the cornstarch? Also, can’t do sorghum, millet…

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