Friday, October 15, 2010

My favorite muffins - Gluten Free Cheese Muffins

When I first discovered that I was gluten and soy intolerant, I had trouble finding foods that agreed with me. For a while, I lived on corn chips. In the beginning of my "journey", I could not tolerate dairy products, eggs or anything with fiber. But, once I eliminated soy and gluten from my diet, I found that some dairy was tolerable. That is when I found this recipe. I love these muffins. Before I started making these, I felt deprived. I bake delicious goodies every day for our B&B guests and I could not even try a bite. It was very hard for me to stay positive. These muffins saved the day. Hope you like them, too.

I start with Bob's Red Mill Organic rice flour. The brown rice flour does not agree with me, so I use white.
Mix in some baking powder, salt and sugar. The original recipe called for cayenne pepper. I use chipotle chili pepper.
In another bowl, place one egg and 1 cup of milk.
Whisk those together.
You can use any cheese, but, I prefer shredded sharp cheddar (not the finely shredded).
Place the cheese in the bowl with the dry ingredients
and mix thoroughly.
Time to grease the pans. I like to make 6 jumbo muffins. You can make 12 small ones, if you prefer. I'm sure you could use PAM or shortening instead of butter, but, I use butter.
Time to combine the wet ingredients with the dry.
Stir until combined.
Spoon the batter evenly into the muffin cups.
Bake at 425 degrees for about 15 minutes or until golden.
Let them cool a few minutes before removing from the pan.
If you like cheese biscuits, you will love these muffins. I like to reheat them in the oven so the outside gets nice and crusty and the inside is soft and cheesy. YUMMY!
1 1/2 cups rice flour
2 tsp baking powder
1 tsp salt
1 TBS sugar
1/2 tsp chipotle chili pepper (if you use cayenne instead, use much less!)
2 cups shredded sharp cheddar cheese
1 egg
1 cup milk
  1. Preheat oven to 425 degrees.
  2. Combine dry ingredients in a large bowl.
  3. Combine egg and milk in small bowl. Whisk well.
  4. Grease a 6 cup jumbo muffin pan or 12 cup regular muffin pan.
  5. Add cheese to dry ingredients mixing well.
  6. Add egg/milk mixture to cheese/flour and mix well.
  7. Spoon evenly into prepared muffin pan.
  8. Bake 15 minutes for jumbo, 12 minutes for regular or until golden brown.
  9. Let cool in pan for about 5 minutes. Remove from pan to cooling rack.
  10. Enjoy!
Thank you for joining me in the kitchen at the Americus Garden Inn Bed and Breakfast. This recipe can be varied by adding bacon, ham or vegetables, Italian spices, change the cheese, etc. Let me know how yours turn out!


Anonymous said...

Oh my gosh, I'm GF, too, and feel the same deprivation for baked goodies. Thank you so much for this recipe!

Americus Garden Inn Bed and Breakfast said...

Thank YOU for posting. I have been posting gluten free recipes on this blog and on our facebook page at
Hope you find some recipes that you will love.