Gluten-Free Vegan Carrot Muffins - Rhian's Recipes (2024)

FAQs

Why didn't my gluten free muffins rise? ›

Make sure all ingredients are at room temperature.

Having all ingredients at room temp is especially important when baking with yeast since it needs warmth to rise. If your ingredients are cold, that will reduce the warmth and your dough may not achieve the rise it needs.

Gluten-free muffin base ingredients:

avocado oil, or neutral oil of choice. milk of choice at room temperature - If you're dairy free, use dairy free milk. vanilla extract. 1:1 gluten-free flour - Buy a gluten-free flour blend with xanthan gum added.

Brown rice flour contains one single ingredient—brown rice. And while all brown rice flours are naturally gluten free, it's essential to check that the one you're using was made in a gluten free facility. In recipes, brown rice flour works best in bread, muffins and cookies.

Sorghum Flour

Sorghum lacks binding capability, so pair with an absorbent and stretchy flour or starch like tapioca. It's great in pie crusts, cakes, muffins, breads like our Best No-Knead GF Bread and Fluffy Gluten-Free Focaccia, and cookies like our Cranberry Macadamia Nut Cookies.

For flours that are made from grains (amaranth, buckwheat, corn, millet, quinoa, rice flours, sorghum, and teff), always buy them labeled gluten-free, since many are grown, harvested and processed in facilities that also manufacture wheat, barley, or rye and cross-contact can occur.

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

Flat or Sunken Muffin Fixes:

Don't open the oven door until the muffins are baked. Be careful to measure your ingredients correctly to avoid using too much liquid. Every gluten free flour blend will need varying amounts of moisture depending on the starch-to-grain ratios and if they have dried milk powder in the mix.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why are my gluten-free cakes not rising? ›

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.