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3 Secrets to Moist Gluten-Free Baking

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Nobody likes a dry muffin, right?

It gets oh-so-tricky to make amazingly delicious and moist baked goods when you choose to kick it whole and healthy by ditching the butter, sugar, eggs and white flour -- all the things that typically make muffins awesome.

I have been gluten-free for 10 years now, though this run was not my first attempt. I tried going gluten-free back when I was 18 and my doctor told me I was depressed. Instead, I thought maybe it was the bread (I'd heard something about gluten and depression.) Trying to cut out gluten in 1997 was a whole other story -- now, it's easy and when you are able to make healthy and delicious treats, it's even easier.

Today on MeghanTV, I am sharing one of the most popular recipes from my book UnDiet, and in the process, will also share my three best tips I have come up with over the last ten years for baking the best moist muffin.

In this video I'll share:
  • How to best combine gluten-free flours.
  • My secret ingredient that helps bind gluten-free baking.
  • How to replace eggs and still have your muffins turn out fluffy.
  • A salad dressing ingredient that does magical things to baked goods.
  • How to successfully eliminate buttermilk in recipes.
  • Options for ways to healthify your old-time favourites.

Bake Yourself A Moist Muffin!

Gluten -Free and Dairy Free Vegan muffin

Spiced Apple-Carrot Muffins
From UnDiet

Makes 12 muffins

Dry Ingredients
3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup ground almonds
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp sea salt

Wet Ingredients
1/3 cup maple syrup
1/3 cup raw honey
1/4 cup coconut oil, softened
1 organic egg
1/3 cup applesauce
1/3 cup coconut milk or water
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup grated carrot (about 1 medium carrot)
1 cup apple, cut into 1/2-inch cubes (about 1 apple)

  • Preheat the oven to 180C/350F.
  • Grease cake pan or line a muffin tin with coconut oil and dust with brown rice flour.
  • In a large bowl, whisk all the dry ingredients together.
  • In a separate bowl, whisk together all wet ingredients except for the grated carrot and cubed apple. Add to the dry ingredients, and stir until smooth.
  • Add the carrots and apples and stir until just mixed - don't go overboard.
  • Pour batter into greased cake pan or muffin tin.
  • For cake: bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • For muffins: bake for 30-35 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  • Allow to cool for 10-15 minutes, then transfer to a cooling rack.