Gluten Free Cranberry Rice Bran Muffins

February 23, 2011 at 1:24 pm 12 comments

Great for when you are on the go. These muffins fluff up good and have a slightly sweet flavor. They are not a “bran muffin” in the dense and hearty way but just happen to benefit from the rice bran instead of simply using flour. Not to mention they freeze really well. I have been making large batches, freezing them in packs of two and pulling them out the night before we have appointments in town etc. The kids think appointment day is such a treat now!

Gluten Free Cranberry Rice Bran Muffins: Yield 12 muffins

Dry Ingredients:

  • 1 C. rice bran
  • 1/2 C. tapioca starch
  • 1/4 C. sorghum flour
  • 1/4 C. sweet rice flour
  • 1/4 C. packed brown sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 C. soaked craisins (set aside until last)

Wet Ingredients:

  • 1/3 C. butter or shortning
  • 2 eggs
  • 1/2 to 3/4 C. cold water

Combine DRY ingredients excluding brown sugar.

Cream together:

  • 1/3 C. butter or shortning
  • 1/4 C. packed brown sugar

Add 2 eggs and beat approx 2 minutes to combine.

Add dry mixture and stir. The dough will be dry.

Add 1/2 C. cold water and mix, adding up to 1/4 cup more as needed to make a custard-like dough. It should be able to be scooped with a spoon but not too thick. Most gluten free doughs are much thinner than their wheat counterpart. This is the only way you will not get a hocky puck for a muffin! Spoon into prepared muffin tins.

Bake at 375% for 15 minutes covered with tin foil or an upside down foil roasting pan.

Bake another 4-5 minutes uncovered until a toothpick comes out clean.



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Entry filed under: Cranberry Rice Bran Muffins, My Lighter Meals and Lunch, On the Go, Whats for breakfast gluten-free goof? (recipes). Tags: , , , , , , .

Chime in-Gluten Free and/or Caseine Free Meals that Freeze Well Nut, Cereal & Peanut Butter Snack Bar – Gluten Free

12 Comments Add your own

  • 1. Alea  |  February 23, 2011 at 2:17 pm

    This looks wonderful! We are all crazy for cranberries so I will be making a batch this week. Best wishes on a speedy delivery!

    • 2. Jess @ Blog Schmog  |  February 23, 2011 at 7:02 pm

      Thank you! I do hope you enjoy these. Its really amazing to me how well they freeze. I guess I’m really excited about that fact these days. 🙂 The only trouble is I have to make them when the kids are away in order to get any in the freezer!

  • 3. Alisa Fleming  |  February 24, 2011 at 10:39 am

    Now that’s a yummy way to get kids to like running errands!

    I haven’t tried or seen rice bran yet, will have to keep an eye out for it.

  • 5. Linda  |  February 24, 2011 at 1:34 pm

    These look great. I never tire of muffins. I think I’m out of rice bran, but I do have craisins. I may go for a variation. Glad you could link up this week!

    • 6. Jess @ Blog Schmog  |  February 24, 2011 at 1:43 pm

      LMK, Linda- I couldn’t think of what to sub for rice BRAN. Maybe a flour would work fine. I’d love to know!

  • 7. Sophie33  |  March 8, 2011 at 9:33 am

    Great & tasty appetizing muffins! I love them so much!

    I have made them today & everybody loved them!!

    Thanks again & kisses from Brussels, Belgium to you!!! 🙂

    • 8. Jess @ Blog Schmog  |  March 9, 2011 at 7:14 pm

      Thanks for coming back and letting me know. I’m thrilled you enjoyed them and they worked as well for you as the do for me.

  • 9. Iris  |  March 9, 2011 at 2:36 pm

    These look delicious! And seems like a really simple recipe to make too.

    • 10. Jess @ Blog Schmog  |  March 9, 2011 at 7:10 pm

      We’ve really enjoyed them. I’m about to make them again. 🙂

  • 11. Sheri  |  March 28, 2011 at 1:39 pm

    is tapioca starch the same thing as tapioca flour?

    also the recipe calls for sweet rice flour. Could I just use white or brown rice flour?

    I am new to this gluten free cooking and need to get a good understanding..thanks!

    • 12. Jess @ Blog Schmog  |  April 5, 2011 at 10:29 am

      Hi Sheri. Welcome to the gluten free community. You’ll find many helpful people online! I would never have imagined the support and friends I’ve found due to what I originally thought was an eating tragedy.

      I believe it is the same. I buy Bob’s Red Mill in the bulk bag. It is very fine and helps produce a light fluffy texture.

      Sweet rice flour is a slightly gummy flour so it helps in gluten free baking.. It is a light brown rice and has a good flavor for sweets. I buy the grain and mill it myself (I think I got it at Costco). You could certainly substitute another rice flour but will give up a little of the texture. Unless you are really concerned about health, I would not use brown rice in dessert type baking. I find it is denser and grainier.


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Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Food Fun

Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
February 2011

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