Did you know that sorghum is a member of the sugarcane family? (Hint: think sorghum syrup).
Did you know sorghum, a.k.a. milo, is the “fifth most important cereal crop grown in the world”? (says Wiki…)
Did you know sorghum flour makes a nicely moist, well-risen gluten-free muffin?
The following recipe is simple to put together.
And you can have hot muffins on the table in less than an hour, so long as you have the key ingredients on hand: sorghum flour, our King Arthur Gluten-Free Multi-Purpose Flour Blend (or its homemade brown rice flour equivalent), and xanthan gum.
Yes, you need all of these; gluten-free baking can be a complicated challenge, which is why we here at King Arthur Flour have taken it on.
We have two test kitchen bakers, Sue and Andrea, devoted almost exclusively to developing GF recipes and products, because that’s the time and effort it takes to ensure that you’ll have your very best GF baking experience.
We figure out the substitutions. We tweak the “normal” techniques.
And we make the mistakes – ALL the mistakes – so you don’t have to.
Here’s our latest GF recipe, Gluten-Free Apple Muffins, from our kitchen to yours. Enjoy!
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with muffin papers, and grease the papers.
Place the following in a mixing bowl:
1 cup sorghum flour
1 cup King Arthur Gluten-Free Multi-Purpose Flour or 1 cup + 2 tablespoons brown rice flour blend*
2 tablespoons milled flax (flax meal)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon, optional
2 teaspoons baking powder
1/2 teaspoon xanthan gum
*Make your own rice flour blend Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.
Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
Whisk together the following:
3 tablespoons melted butter or vegetable oil
3 large eggs
1 1/2 cups buttermilk, at room temperature
Add the buttermilk/egg mixture to the dry ingredients, whisking until everything is well combined. A few lumps are fine.
Add 1 cup chopped apples, and 1 cup chopped nuts and/or raisins (or chopped dried apricots, or dried cranberries, or the chopped dried fruit of your choice).
I’ve chosen nuts here, but in retrospect, I should have gone with raisins. The muffins on their own are very lightly sweetened; they’re made to be spread with preserves, or buttered and sprinkled with cinnamon sugar. I prefer a sweeter muffin, and I think the raisins would have added just the right touch.
Stir gently to combine.
Scoop the batter by the generous ¼-cupful into the prepared muffin cups; a muffin scoop works perfectly here.
Sprinkle the muffins with sugar, if desired; our coarse white sparkling sugar is a good choice.
Note: if you’re extremely sensitive to gluten, you wouldn’t want to chance this sugar; it’s not packed in a gluten-free facility.
Let the muffins rest for 10 minutes.
Bake the muffins for 24 to 28 minutes.
They’ll rise nicely. A center muffin should feel set when pressed lightly in the middle, and the muffins will be lightly browned on the edges.
Remove the muffins from the oven. Note their tops won’t have changed color much; that’s OK, these don’t really brown.
Tip the muffins in the pan, so their bottoms don’t steam. After about 10 minutes, transfer them to a rack to cool completely.
Whoops – I “double-papered” this one.
You know what, though? I think muffin papers actually help muffins rise higher, and more evenly. The paper shields the sides of the muffin just enough that it doesn’t set before it’s fully risen in the oven.
Anyway, that’s my theory, and I’m sticking with it!
Read, bake, and review (please) our recipe for Gluten-Free Apple Muffins.
Print just the recipe.