Several years ago I did a series that I called Martha Stewart Cakes the Gluten Free Way. I basically took Martha Stewart cake recipes and converted them to gluten free. I loved this series and so did my readers. If you are a long time reader, you might remember that series.
For various reasons I took a break from that series and never got back to it. Over the last few months, as I was converting recipes to gluten free, I realized how much I missed that series. I loved sharing my tips for converting recipes to gluten free. I also loved keeping it real by sharing the failures along the way. Because we all know that with gluten free baking there will be some failures.
So, I decided to bring the series back. But this time it will be a little different.
Instead of just converting Martha Stewart cakes or recipes to gluten free, I am going to show you all kinds of recipes that I convert to gluten free. Some will be from cookbooks, some will be family favorites, and others will be from around the internet.
I will show you what I did, what worked, what didn’t, and the final recipe. I hope it is a series that you enjoy and that you will help you with your gluten free baking.
My goal has always been to help readers make gluten free cooking easy and delicious. I hope these recipes will inspire you in your gluten free cooking journey.
Today we are starting things off with a delicious strawberry muffin. This is a Pioneer Woman’s recipe that she shared on the Land O’Lakes website. The gluten free version turned out delicious!
I did make a few changes though.
The original recipe was for mini muffins. I made the regular sized. I also realized that the recipe was not going to make very many muffins. I have three teens. Enough said. I doubled the recipe, which is how I shared it below. It makes about 18 regular sized muffins. If you want a small batch just half the recipe.
I have shared before that I don’t like xanthan gum in muffins. It makes the texture funny. If you struggle with getting gluten free muffins just right, skip the gums. Yes, just leave them out.
The problem with leaving it out though is that most pre-made blends contain xanthan gum. So, for muffins I use individual flours. This way I can control the amounts and I can leave out the gum.
I skipped the strawberry flavored butter for serving on these, but I am sure it is delicious.
Because I was taking picture of these I decided to go ahead and add food coloring to them. It turned them pink and did take nice photos, but for everyday muffin making I will probably just leave it out. You don’t need it unless you are going for the fun pink muffin look.
My favorite muffin pan is USA Muffin Pan. (Affiliate Link)
I will also add that these are a pretty sweet, more like a dessert, type of muffin. More like a bakery style muffin. We love muffins like that though. So good!
Now for the recipe!
Gluten Free Strawberry Muffins (Pioneer Woman’s Muffins Made Gluten Free)
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 3-5 drops red food coloring (optional)
- 1 1/4 cups white rice flour
- 1/2 cup + 2 tablespoons sweet rice flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup finely chopped strawberries
- Preheat oven to 375 degrees.
- Line muffin tin with liners or grease well. Set aside.
- In a bowl combine white rice flour, sweet rice flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a bowl cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add food coloring if using.
- Alternate adding flour mixture and buttermilk to batter. Mix on low just until combined.
- Carefully fold in strawberries.
- Scoop into muffin cups filling about 3/4 full.
- Bake for 18-20 minutes or until toothpick in the center comes out clean.
- Remove to wire rack to cool.