I was a little bit too lazy to bake the muffins in muffin cups, so I poured them into two baking dishes instead. They still turned out wonderfully. This website was shared through facebook by a friend who also follows a gluten-free diet. Thanks, friend!
Pear Muffins
By Cybele Pascal

Makes 12 muffins

It’s pear season, a glorious thing. Only problem with that is I buy way too many pears at once, and they all ripen at the exact same time, and now I have TOO MANY RIPE PEARS! So what’s a girl to do? Bake ‘em up, in all their various forms of yum. The following is a simple and tasty way to work those pears into breakfast!



1 heaping cup peeled, cored, diced ripe pear

1 cup rice milk

1 Tablespoon freshly squeezed lemon juice

2 1/4 cups Basic Gluten-free Flour Mix (see recipe below)

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup granulated sugar

1/2 cup old-fashioned (gluten-free) oats

1/4 cup canola oil

1 1/2 teaspoons vanilla extract

1. Preheat oven to 375°F. Line a standard muffin tin with 12 liners. Peel, core, and dice your pear.

2. Combine rice milk with lemon juice and set aside.

3. Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk together flour mix, xanthan gum, baking powder, baking soda, salt, and cinnamon, until thoroughly combined. Add sugar, mix, then add oats, and toss until combined.

4. In a separate bowl, combine rice milk/lemon juice with canola oil and vanilla extract. Mix well.

5. Add liquid ingredients to dry, mixing gently until combined but still lumpy with a few pockets of dry flour.

6. Add pears and gently fold into batter.

7. Fill muffin liners to the rim.

8. Bake in center of oven about 25 minutes until muffins are a lovely golden brown, rotating pan once halfway through. Remove from oven, transfer muffins to cooling rack, and let them rest about 10 minutes before serving. These are great the day you bake them, and are equally delicious the next day, re-warmed or toasted. They also freeze well. Enjoy!


Makes 6 cups

4 cups superfine brown rice flour

1 1/3 cups potato starch (not potato flour)

2/3 cup tapioca flour (also called tapioca starch)

1.To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Do NOT use the measuring cup itself to scoop your flour when measuring! It will compact the flour and you will wind up with too much for the recipe.

2.Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.


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