PCOS & Endometriosis Recipes

My Favorite Gluten Free Chocolate Chip Muffin Recipe

I went gluten free after my diagnosis of endometriosis. I cried a lot. I loved baking. It took me a LONG time to convert all my favorite recipes to a good gluten free recipe. I tried MANY flour combinations. Trust me on this recipe. It was after multiple trials. When I say multiple. I mean probably two years of trials. Many tears. Not as many tears as trying to get a good gluten free banana bread….(which took me 5 years and many more trashed disasters)….but that’s another story.

These muffins are perfect. Try them my way. If you want to change anything after your first go round go ahead. But do them exactly as I describe for the first try. Two years. That’s how long I worked on this recipe. My sons eat it. They actually prefer these to regular gluten filled chocolate chip muffins.

Why chocolate chip muffins? They were my favorite baked good item and I had a perfect recipe for them full of gluten/white flour. It was imperative to me that I have a good gluten free muffin recipe- no weird gluten free aftertaste, a good rise, soft, not too dense, and melt in your mouth good.

These are NOT healthy. Meaning they are not low fat and not low sugar. They are not paleo or Whole 30 friendly. They are just a solid recipe for when you want a good gluten free chocolate chip muffin. Makes 12 muffins.

I’ve not made this vegan- I have used regular unsalted butter which works fine, and I’ve used soy based dairy free butter which also works. I’ve never made without eggs though. The White Rice flour HAS to be Superfine- there are these options on Amazon and with Bob’s Red Mill. You can also add oats but again- stick to the original below first to get a feel for how it looks and bakes. Bake at 400 degrees for 10-15 minutes. Set for 10, check, turn pan so the back doesn’t burn, then set for another 3-4 depending.

If you have a sensitivity to oat flour- you can use 1.5 cups white rice flour and 1/2 cup tapioca flour. It will have a different consistency than pictured though, but still works and still should rise well. I’ve done it when I’ve run out of oat flour.

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Batter should be thick
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Spray the pans with cooking oil

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