This delicious gluten free chocolate muffin recipe has pre-made gluten free flour. However, for those of you who are used to wheat-based baking, venturing into a gluten-free baking option due to a diagnosed wheat intolerance or coeliac disease in the family, can prove to be a challenge. The gluten found in wheat is what gives elasticity to your product, also reducing crumb structure. There is no one flour that substitutes directly for wheat flour, however there are options:
- You can try mixing your own blend of gluten-free flours using various combinations of fine rice flour, maize cornflour, tapioca flour, potato flour and soy flour.
- Coconut Flour. This is a great replacement to white and wheat flour. Coconut flour nutrition is high in fibre and healthy fats, it also supports healthy blood sugar levels as it is a low glycaemic index food.
- Oat flour. Oat flour is a great interchangeable flour for wheat flour. It is very high in fibre and important for keeping down your LDL cholesterol levels.
Ingredients
- 2 cups gluten free flour
- ¾ cup raw sugar
- 1 tablespoon gluten free baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup olive oil
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips (these can be milk or dark. Dark chocolate chips are high in antioxidants.)
Instructions
- Preheat oven to 180 degrees Celsius. Grease or line a muffin pan. Set aside.
- In a small bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- In a large bowl, beat the eggs, the add the milk, oil, and vanilla extract and stir to combine. Add dry ingredients to wet ingredients and stir until combined. Gently fold in the chocolate chips.
- Scoop the batter into the prepared muffin tin filling ⅔ of the way.
- Place the pan in the oven and bake for 15-20 minutes, or until a toothpick inserted into the centre comes out clear.