I have been trying for some time to make gluten free biscuits that taste good, hold together and without binding agents such as xanthan gum. I have made good ones, okay ones, and horrible ones. I have tried recipes and made up my own but my very best ones were the ones that I threw together quickly and couldn’t remember the ingredients or amounts. Finally, I decided to give up on biscuits and instead make a basic muffin to go with our soup. Rather than searching for the perfect recipe, I just decided to make my own and I do believe that I have been successful. These almond muffins are quick to put together, use only two flours, and are a good base for additions such as herbs, onions, and cheese. Not so much a light fluffy breakfast type muffin, they are more similar to cornbread in texture. They hold together beautifully, even for spreading not so soft butter, and are so tasty that the entire dozen disappeared between the four of us at dinner!
Basic Almond Muffins
2 c. Almond meal
1 c. Tapioca Flour
2 tsp. Baking Powder
1 tsp Sea Salt
¼ c. Honey
⅓ c. Milk
¼ c. Butter (melted)
3 Eggs
- Preheat oven to 375 degrees F (190 degrees C). Grease or line 12 muffin cups.
- In a large bowl, combine dry ingredients. Mix together butter, milk, honey, & eggs. Add liquid ingredients to the flour mix and blend thoroughly. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 10 minutes, or until a toothpick inserted into center of a muffin comes out clean. (Don’t overbake!)
Makes 12 muffins
Dan has been teaching me a little bit of basic photo shop and today was how to add text so I got the idea from Beth to add a title and my blog to the photo. Handy for Pinterest:).
If you try them, let me know what you think and I would still welcome a good gluten free biscuit recipe so if you have one please send it my way!
Thanks for this recipe, Missy.I made them tonight (some plain and some with cheese) and they worked out wonderfully! And so quick and easy!
[…] company. We enjoyed cheesy egg loaf with homemade hash browns, fruit salad, and gluten-free almond flour muffins, and of course tea in fancy tea cups (china cups for the grown-ups and […]
They look good–where do you get almond meal and tapioca flour?
I have been pleased with how they turn out. You can get almond meal and tapioca flour at almost any grocery store. Usually cheapest if you can get it in bulk or at superstore.
[…] to bake. With the start of blueberry season, I’ll be making these pretty often, and these basic almond muffins also look super […]
[…] to bake. With the start of blueberry season, I’ll be making these pretty often, and these basic almond muffins also look super […]
I would LOVE to try this recipe. Sounds so yummy! One question- do you think coconut oil would work well in replacing the butter? We have issues with dairy in our home. For the milk replacement I would use almond or rice milk. Any suggestions would be great! Thanks!
I think that coconut oil would work just fine. You might find that you want to use a little less coconut oil than the amount of butter called for (I often find that when I do a replacement).