Gluten free, vegan baking isn’t for the faint of heart. It is picky and beyond frustrating and, for me, has taken multiple failed recipes, wasted (and expensive!) ingredients, and numerous tears.
Nothing is as frustrating as muffins and pancakes (which I still CANNOT find a decent recipe for). Everything turns out like a gummy mess. For whatever reason muffins and pancakes have been the bane of my gluten free & vegan baking journey. Except this wonderful chocolate chip muffins here. My go to muffin recipe for my daughters breakfast – they are fluffy, yummy, and freeze well. Win-win-win.
1 cup almond milk + 1/2 tbsp vinegar (or apple cider vinegar) and let stand for at least 5 minutes.
2 cups all purpose, gluten free four
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon (important to give the muffins more flavour)
1/2 tsp salt
3/4 cup sugar
3/4 cup chocolate chips *stir these into the sifted dry ingredients above
“Soured” Almond milk from above
1/4 cup + 2 tbsp flavourless oil
2 tsp vanilla
Pour wet ingredients over dry and mix well, without over mixing.
Using 1/3 cup measure, drop batter into greased muffin tins. Sprinkle tops with thick grained cane sugar (optional, but highly recommend) and bake 22-25 minutes at 350F.
Let cool for about five minutes out of the oven before carefully transferring to a cooling rack to cool completely. VERY important to do this or the bottoms can get soggy!