Hands-on Time
12 Mins
Total Time
1 Hour 55 Mins
Yield
Serves 14 (serving size: 1 muffin)
Photo: Oxmoor House

How to Make It

Step 1

Dissolve 1 tablespoon sugar and yeast in warm milk in a small bowl; let stand 5 minutes.

Step 2

Weigh or lightly spoon brown rice flour, potato starch, tapioca flour, and cornstarch into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, salt, and 1 tablespoon sugar, stirring with a whisk. Add yeast mixture, butter, oil, and egg; beat with a mixer at medium speed until blended. Add cranberries; gently stir to combine.

Step 3

Turn dough out onto a well-floured surface; knead gently 5 to 6 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter into 14 muffins. Place on a baking sheet lined with parchment paper and sprinkled with 1/2 tablespoon cornmeal. Sprinkle tops of muffins with 1/2 tablespoon cornmeal. Let rise in a warm place (85°), free from drafts, 1 hour.

Step 4

Heat a griddle or large nonstick skillet over medium-low heat. Cook muffins 6 minutes on each side or until lightly browned. Cool completely on a wire rack.

Gluten-Free Baking

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