200gplain gluten free flour blendI use GFA Mix A (See NOTES)
1½tspbaking powdergluten free
½tspbicarbonate of soda
½tspfine sea salt
2largeeggs room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
3tbspalmond milkor rice or soya milk
250mldairy free yoghurteg. soya yoghurt
1tspcider or white wine vinegar
Sesame seeds to sprinkle on top
You will need a non-stick 12 hole muffin pan (and maybe a spare tin for any remaining batter), which should not require any greasing, unless it has lost its non-stickness.
Pre-heat the oven to 180 C/ 350 F/Gas 4.
Weigh and mix together all the dry ingredients, making sure they are fully broken down and well-combined. Set aside. (TIP: Weigh into an airtight container and shake vigorously).
Measure all the wet ingredients into a large mixing bowl and whisk together until completely amalgamated and airy.
Add the dry ingredients to the bowl and gently fold into the wet mixture until you have a sticky thick batter. Be careful not to over mix.
Spoon into the muffin tin holes filling each to about two-thirds full.
Smooth the tops with the back of a damp teaspoon.
If you have any mixture left and no remaining space in the tin, place a piece of baking paper on a baking tray and make a small pile with the remaining mixture (it will still rise into a bread roll, but will not have a uniform shape).
Bake straight away for 20 to 25 minutes, until a knife inserted into the centre comes out clean.
Remove from the oven and use a small silicone spatula or flat knife to slide and release each muffin from the tin.
Place on a wire rack to cool. Delicious eaten warm.
Store in an airtight container for up to 2 days or freeze as soon as possible.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary slightly.