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Rice Flour Muffins – Gluten Free & Dairy Free

I love it when the Lord provides for me well before I need it.  Many years ago, in a galaxy far, far away… when I worked outside the home, a friend gave me a cookbook she never used.  It was a 1962 paperback copy of Joy of Cooking by Irma S. Rombauer & Marion Rombauer Becker.  I used that cookbook well after it had separated into two halves, right down the middle of its paperback spine.  I spent years looking and waiting for a very good condition hardback copy to become available.  I finally found one a few years ago!

1962 Hardback Copy

Not only did the Lord provide a terrific cookbook with a few gluten-free recipes in it, but this gem also has some ‘unique’ entries along with being a general all around great cookbook.  This cookbook is where I had one of my earliest exposures to Reformed theology.  No it’s true!  In THIS cookbook!  And in the biscuit section too.  Gotta love that!!  It is a poem by Howard Weeden and you know how I love poetry!!  Every time I go to use this cookbook, I find something else in it to crow about!

For starters they use symbols to help you in your food preparation & storage, indicating freezing, altitude cooking, blender, and other.  One of the best parts are the “pointers for success”!!  I have yet to make anything from this cookbook that has not been very well received by my friends and family.  And because of these tips, they turn out great.  Every single time!  And what homemaker wouldn’t be happy with regular cooking success?!  This is the cookbook I tend to grab first.

One reason for repeated success when using this book is one of my favorite features – the “Abouts”.  These areas give special information on each food type so you can successfully careen around problem areas each type might pose and special tips to ensure optimum presentation at the table.

Two other features were new in this edition; Know Your Ingredients and The Foods We Heat.  In the first section you learn in detail about the properties of the materials commonly combined in cooking, how and why they react as they do, and when feasible, how to substitute for them.  The second section gives the most through explanations on how to cook using any and all cooking methods available under the sun.  It is this section that shows me how to set up a camp oven, how to build a hunter’s fire, how to position the various outdoor cooking tools, how to dig a pit to cook for a crowd and much more!

If (or when) TEOTWAWKI comes THIS cookbook will be with me.   And if it isn’t TOETWAWKI, than this would be just the ticket to have on hand during this upcoming economic “downturn” we are headed for.  On top of showing me how to cook with a wide variety of outdoor cooking methods, and tips for success no less, there are sections on how to skin a squirrel or rabbit AND how to prepare them.  Then there is the section on best methods for preparing an opossum and even what to serve with it!  Oh and let’s not forget the ever popular skewered small birds or directions on fixing dove or pigeon.

This 812 page cookbook covers nearly everything!  To top it off, there is also an exhaustive 40 page  index!  There are no photos in this tome, though directions are further enhanced by well done yet simple drawings.

Have I peaked your interest in this cookbook yet?  All the recipes use real fats and real ingredients.  The limitations on this would be a lack due to its age.  In 1962 the average homemaker did not have access to coconut oil, palm shortening and the like.  And this cookbook was written for the average homemaker!

When I went gluten-free in March 2010 I discovered a gem of a recipe in this, my favorite cookbook.  I was SO excited!!  Rice Flour Muffins.  I tried them and my family loved them!  Here is my dairy-free version of this 1962 gluten-free gem of a recipe.  And NO gums were ever used in this recipe.  The muffins are tender & tasty with just a hint of sweetness.  They mix up quickly and are ready in a snap!

Rice Flour Muffins

makes about two dozen 2-inch muffins

Preheat oven to 450 degrees.  Have all ingredients at about 75 degrees.

Measure into a bowl:

1 cup rice flour (I use brown rice and in the “about” she specifies not to use sweet rice flour)

1/2 teaspoon salt (I use Pink Himalayan, it’s what I have on hand)

2 teaspoons double-acting baking powder

(1 to 2 teaspoons sugar)


2 tablespoons shortening (I use grapeseed oil)

and when slightly cooled, add it to:

1 well beaten egg

1 cup milk (I use So Delicious brand coconut milk beverage or almond milk with equally excellent results)

Mix the dry ingredients well and then with a few light strokes combine with the liquid mixture.  About 10 strokes is all that is necessary.

The muffins are less crumbly if you add to them before the dry ingredients are completely moistened:

1/2 cup raisins or 2 tablespoons orange or pineapple marmalade (I use orange marmalade)

If you add the marmalade omit the sugar.

Bake 12 to 15 minutes and serve at once.UPDATE:  I do leave my muffins in the pan for about 5 minutes before serving them.  Once I take them out of the oven, I finish getting the rest of the breakfast ready.  I remove them just before we sit down to eat.  Also, the batter is quite runny.  Thinner than a cake batter.  So don’t be surprised when you make these!

Blessings, ~Aunt Mae (aka ~Mrs. R)

Other posts of interest:

Rice Flour Muffin Variations

Lemon Lavender Muffins – GF DF

Apple Cinnamon Muffins – GF DF

Classic “Cream” Scones – GF DF

Almond Fig Scones – GF DF

This post also linked here: Musings of a Housewife

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{ 19 comments… add one }

  • Susan Pollock February 10, 2011, 12:23 AM

    I love the Joy of Cooking! Never once have I considered looking for GF recipes in it! Thanks for the tip! I got my first paperback copy 25 years ago (which is now split down the middle, with pages falling out) when I went to Honduras with the Peace Corps. It has recipes for exotic cuts of meat, fruits and vegetables. It has been a #1 best-seller for many years. Here is some history: http://www.thejoykitchen.com/about.lasso?menu=two

    • ~Mrs. R February 10, 2011, 9:50 PM

      Hello Susan,
      I loved this cookbook so much that I went looking for the very first one that was put out. It had lots of the history behind how they even got a cookbook in the first place. Apparently Joy of Cooking was the first published cookbook for the everyday homemaker with recipes for everyday foods. Now THAT’S my kind of cookbook!! Then when they include all those exotic cuts of meat and strange fruits and vegetables… well who wouldn’t want to try something new!!

      I also really enjoy reading the ‘quaint’ blurbs at the beginning of many recipes. You know the ones where she talks of their cook always made this, or some such. Gives a perspective on her and the time period.

      Should I admit that I actually take this into ‘the throne room’ and read this for pleasure? No, I better not tell y’all THAT!
      ~Mrs. R

  • Kimberly February 10, 2011, 11:26 AM

    I had to just *run* to check my 1953 edition! Mine doesn’t have the recipe yours has, but it does have three I’d not noticed, one called “Rice Muffins” which uses leftover rice, one called “Flourless Oatmeal Date Muffins”, and I also “Cooked Oatmeal Muffins”. All three gluten free! Thanks for your post, as I would never have thought to check Joy of Cooking for GF baked goods! But I am going to pout . . . no poetry in my biscuit section 😉

    • ~Mrs. R February 10, 2011, 9:55 PM

      Hello Kimberly,
      Oh, I am so sorry your edition is missing the poetry! It is priceless. I eventually hunted down a copy of the book the poem came out of. Howard Weeden is actually a woman and not only did she write some terrific poetry, but she was a fantastic portrait artist as well.

      I did see that muffin recipe using cooked rice but hadn’t tried it yet. If you do, please let us know how it turns out!

      If I find more gluten-free gems in this cookbook I will be sure to post those too!
      ~Mrs. R

  • wendi July 6, 2011, 12:05 PM

    Do I absolutely need double acting baking powder???
    Thanks! These look delish!


    • ~Mrs. R July 6, 2011, 2:09 PM

      Hello Wendi,
      No you do not have to use a double acting baking powder. The only thing with using a single acting one in any recipe is that it would be imperative to get the batter into prepared pans and into the oven very quickly. Just for folks who might not know, a single acting baking powder starts is leavening (release of gas) action immediately when it gets wet. A double acting powder does release some gas when added to the batter, but the remainder happens when activated by the heat of the cooking.
      ~Mrs. R

  • Shannon August 19, 2013, 4:01 AM

    I have made these so many times since I found this recipe!! I have made blueberry, choc. chip etc. Love it!!! I have changed it a little bit adding agave or honey instead of the white sugar and coconut oil in place of grapeseed. My new favorite. The entire family likes them too!!!

    • ~Aunt Mae (~Mrs. R) August 19, 2013, 5:17 PM

      Thank you Shannon! So glad to have the feedback on these.

    • ~Aunt Mae (~Mrs. R) August 19, 2013, 5:19 PM

      Hi Shannon! Thanks for the feedback about this recipe. :-) I never used white sugar, but evaporated cane juice… but even now I would probably use stevia or honey instead.

  • Lynn July 24, 2014, 9:23 PM

    Had a big smile when Google said your page not only contained a recipe for rice flour muffins (my search goal) but it showed you mentioned the Lord providing. Seeing that made me realize I had to click on your page.

    Would you think it is overly important which flavor of marmalade or jam one might use? For example, I can’t do citrus or pineapple, but was thinking maybe homemade apple jam? (I can’t do bananas so your other recipe won’t work for me, but it looks yummy!) It won’t matter for the structure of the muffin about the marmalade – just flavor, right?

    There are a few other subs I need to make, but it is just the jam / marmalade thing worrying me. Hope you don’t mind the question. God Bless.

    • ~Aunt Mae (~Mrs. R) July 24, 2014, 10:24 PM

      Hello Lynn! Thank you for stopping by. 😀

      The marmalade is there to help the muffins not fall apart, but you certainly don’t need to use that. I bet the apple jam would also work very well. Don’t worry, take the plunge and go for it. Happy baking!

  • Jenni November 7, 2014, 4:24 AM

    Thank you, thank you, thank you!!!!! My girl’s have a limited diet and I’ve been searching high and low for a rice flour muffin recipe. They will tolerate all the ingredients in yours although I won’t be able to add the marmalade. Do you think they will still hold together? Would adding an extra egg do the same thing do you think? If it works would you be happy for me to write it up on my blog and link it to your page?

    • ~Aunt Mae (~Mrs. R) November 7, 2014, 1:30 PM

      Hello Jenni!
      Thank you for stopping by my blog. I am so glad you were helped with the recipe I posted. It has been one of our favorites. The marmalade is to help as a binder. It is not necessary and they turn out fine without it, just less crumbly with it. You could substitute a few tablespoons of any jam your children can tolerate, or even try applesauce! I would be honored is you wrote up your experience with my recipe and linked to my page!!

      Many blessings on your journey to wellness. I’ve recently been working with a mentor to help regain my health and have been so, so pleased with the results. Weight loss, 95% lessening of allergy symptoms, improved mood, improved memory, overall feeling of well being, and of all things, my hair & nails grow faster and my nails are stronger!!! For the first time in my life I *HAVE TO* file them because they have not broken!!!!! Such an exciting journey that I would love to share with you or anyone else who’s interested!

      Many blessings on your day!
      ~Aunt Mae

      • Jenni November 8, 2014, 1:36 PM

        Thanks for letting me use it! The finished post is here: http://tummywars.wordpress.com/2014/11/07/ham-and-spinach-savoury-muffins/ and I’ve linked to this page on it.

        I’m glad to hear your health is improved and all the benefits your feeling. One thing I’ve learned through our girl’s foot-related issues is that we truely are “what we eat”. Not that I’m good at applying that to my own diet at the moment!

        Thanks again and I’ll be popping back soon,


        • ~Aunt Mae (~Mrs. R) November 11, 2014, 12:47 PM

          Wow Jenni those muffins look terrific!!! You might also try adding some tiny diced chicken, small diced carrots & peas and then seasonings to make a “Chicken Pot Pie” muffin!! Hmmm…. I’ll have to play with that when I get a chance.

  • Melinda January 3, 2015, 4:31 PM

    Hi thanks for the recipe. I just whipped a batch up without the jam but noticed big indents in the bottom of each muffin, I did use muffin cases rather than straight into the pan and coconut oil. Is the indent your experience?

    Cheers Melinda

    • ~Aunt Mae (~Mrs. R) January 5, 2015, 10:59 AM

      Hello Melinda,
      No, I do not remember having any indent in the bottom of each muffin. I only have experience baking these in the stoneware muffin pan and I didn’t use any paper liners.

      Blessings to you in this new year!! -Aunt Mae

  • Charolette October 14, 2015, 2:09 PM

    I just took these out of the oven and ate one before it could cool. Delicious! I put in apple butter instead of sugar and used coconut oil. Very yummy and I love the idea of putting in vegetables and protein to make a complete breakfast! Thank you so much.

    • ~Aunt Mae (~Mrs. R) November 6, 2015, 5:26 PM

      I am so glad to hear of your success with this GF muffin recipe! Thanks so much for stopping by.
      Blessings, ~Aunt Mae

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