Ultimate Gluten-Free Dairy-Free Muffin & Cake Mix
This versatile mix allows you to whip up delicious gluten-free and dairy-free muffins or cakes with ease. Perfect for breakfast, snacks, or dessert, this mix simplifies your baking while accommodating dietary restrictions. Customize it by adding your favorite nuts or fruits, and for a healthier option, use stevia powder to make it sugar-free. Whether adjusting for a family breakfast or entertaining guests, this mix provides a delightful treat that everyone can enjoy.
N/A
Servings
133
Calories
12
Ingredients
Ingredients
rice flour
1 1/4 cups (none)
sweet rice flour
1 cup (none)
tapioca flour
1/2 cup (none)
baking soda
1 teaspoon (none)
baking powder
4 teaspoons (none)
salt
1 teaspoon (none)
xanthan gum
1 teaspoon (none)
sugar or stevia powder
1/3 cup or 1/8 teaspoon (if sugar-free substitute stevia)
eggs
2 (beaten)
vegetable oil
2 tablespoons (none)
water or fruit juice
1/3 cup (none)
nuts or berries (optional)
1/2 cup (chopped or whole)
Instructions
1
In a large bowl, combine all dry ingredients: rice flour, sweet rice flour, tapioca flour, baking soda, baking powder, salt, xanthan gum, and sugar or stevia. Mix well and store in an airtight container for future use.
2
To make the muffins, take 1 cup of the prepared mix and add in the following ingredients: 2 eggs, 1/2 teaspoon of vanilla extract, 2 tablespoons of vegetable oil, and 1/3 cup of any non-dairy liquid (such as soy milk, water, or fruit juice).
3
Beat the wet ingredients together until fully combined and smooth.
4
Fold in 1/2 cup of optional mix-ins like currents, raisins, nuts, dates, or berries.
5
Spoon the batter into greased or paper-lined muffin tins, filling each cup about 2/3 full.
6
Bake in a preheated 375°F oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean. This will yield 6 scrumptious muffins.
7
To transform the mix into a cake, follow the muffin instructions but increase the sweetener to taste. For example, if making an orange cake, substitute orange juice for the liquid and add some orange zest.
8
Pour the batter into a greased 8-inch round cake pan and bake in a preheated 350°F oven for 20-25 minutes. This will yield one beautifully fluffy cake.
Nutrition Information
3.3
Fat
23.3
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this muffin and cake mix gluten-free?
Yes, the mix uses rice flour, sweet rice flour, and tapioca flour instead of wheat-based flours.
Is this recipe suitable for a dairy-free diet?
Yes, it uses vegetable oil and non-dairy liquids like soy milk, water, or fruit juice.
Can I make this mix sugar-free?
Yes, you can substitute the 1/3 cup of sugar with 1/8 teaspoon of stevia powder.
How many muffins does one cup of the mix produce?
One cup of the prepared mix will yield 6 scrumptious muffins.
What temperature should I bake the muffins at?
The muffins should be baked in a preheated oven at 375 degrees Fahrenheit.
How long do the muffins need to bake?
Muffins typically bake for 12 to 15 minutes, or until a toothpick comes out clean.
Can this mix be used to bake a cake?
Yes, you can follow the muffin instructions but increase the sweetener to taste and bake in a cake pan.
What size cake pan is recommended?
An 8-inch round cake pan is recommended for one fluffy cake.
What is the baking temperature for the cake?
The cake should be baked in a preheated oven at 350 degrees Fahrenheit.
How long does it take to bake the cake?
The cake should bake for 20 to 25 minutes.
What are the primary flours used in this mix?
The mix consists of rice flour, sweet rice flour, and tapioca flour.
How should I store the dry mix?
Combine all dry ingredients and store them in an airtight container for future use.
What wet ingredients are needed for the muffins?
You will need 2 eggs, 1/2 teaspoon of vanilla extract, 2 tablespoons of vegetable oil, and 1/3 cup of non-dairy liquid.
Can I use fruit juice as the liquid?
Yes, you can use any non-dairy liquid including water, soy milk, or fruit juice.
What are some suggested mix-ins?
Optional mix-ins include currents, raisins, nuts, dates, or berries.
How much oil is required for one batch of muffins?
You should add 2 tablespoons of vegetable oil to the wet mixture.
Is vanilla extract necessary?
The recipe calls for 1/2 teaspoon of vanilla extract to enhance the flavor.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center of a muffin comes out clean.
How much should I fill the muffin tins?
Spoon the batter into the tins until each cup is about 2/3 full.
What is the purpose of xanthan gum in the recipe?
Xanthan gum acts as a binder to provide structure in gluten-free baking.
Can I make an orange-flavored cake with this?
Yes, substitute orange juice for the liquid and add some orange zest to the batter.
How many calories are in one serving?
One serving contains approximately 133 calories.
What is the fat content of this recipe?
Each serving has about 3.3 grams of fat.
How much protein is in each serving?
There are 2 grams of protein per serving.
What is the carbohydrate count per serving?
There are 23.3 grams of carbohydrates per serving.
Do I need to grease the muffin tins?
Yes, the muffin tins should be greased or lined with paper liners.
How many eggs are used for one cup of mix?
The recipe requires 2 beaten eggs for every 1 cup of the prepared dry mix.
Is this recipe suitable for quick bread?
Yes, it is tagged as a quick bread and can be adapted for such baking.
Can I use nuts if I want extra crunch?
Yes, you can fold in 1/2 cup of chopped nuts of your choice.
Is this a good recipe for entertaining guests?
Yes, it is a versatile treat that accommodates various dietary restrictions for family or guests.