Corn muffins that are gluten-free

Rate this post

Tired of the same old bread buns? Do you want to try something new with your warm soup? Check out our gluten-free conr muffins! By the way, add your favorite jam and these somewhat sweet muffins might also be a terrific breakfast option.

To make 8 muffins:

Time to prepare: 10 minutes

Time to cook: 25 minutes

  • 1 cup (250ml) of organic cornmeal
  • 1/2 cup (125ml) of organic white rice flour
  • 1/4 cup (62.5ml) of organic quinoa flour
  • 1/4 cup (62.5ml) of chickpea flour
  • 1/4 cup (62.5ml) of frozen or fresh corn
  • 1/4 cup (62.5ml) of organic sunflower seeds
  • 2 tbsp. (30ml) of organic cane sugar
  • 2 tsp. (10ml) of baking powder
  • 1/2 tsp. (2.5ml) of salt
  • 1 tbsp. (15ml) of organic ground flax seeds
  • 3 tbsp. (45ml) of water
  • 1/4 cup of olive oil
  • 1 cup (250ml) of almond milk
  1. Preheat the oven to  375º.
  2. In a small bowl, mix the flax seeds and the water (to make the egg replacer) and set aside for 10 minutes.
  3. In another bowl, combine the cornmeal, the flours, the sunflower seeds, the corn, the sugar, the baking powder and the salt.
  4. Gradually add the olive oil, the almond milk and the flax seeds and mix.
  5. Put the batter in a greased  muffin pan.
  6. Cook for 25 minutes or until cooked when you insert a knife and it comes out clean.
  7. Serve them warm, they are so good!

What are our readers’ thoughts on this recipe?

These muffins are delectable. I didn’t make any changes, and they’re still wet and fluffy on the inside. They were gone in an instant.

This dish is fantastic. My only modification was to add some chocolate chips for my kid. The grownups adored them as well.

The texture is excellent, not thick like other gluten-free muffins I’ve tasted. This will be my new go-to muffin recipe.

This is an excellent recipe. I believe the almond milk makes them light.

These muffins are a hit with my family. This is a wonderful gluten-free dish. I’ll be making these again for my nephew’s birthday celebration.

Since I am allergic to corn, I replaced brown rice flour for the organic cornmeal, and it came out fantastic! Thank you!

You’re probably wondering what gluten is. Gluten is a protein that contributes to the chewy texture of bread. It also gives dough strength and flexibility. This gives the bread its identifiable structure, which is why gluten-free bread cannot be baked in the same manner as gluten-containing bread. Gluten has been used in baking for decades, so if you’ve never tried it, you should at least try it once in your life!

But, there are several reasons to consider creating some of your favorite gluten-free items, such as pasta dishes or sandwiches. Many individuals find that eating less processed meals and more fresh veggies makes them feel better (especially leafy greens). Eating healthier means eating less food overall, and gluten-free is good, except for our recipes, baby!