Basic Gluten Free Muffin/Bread recipe

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This is the base I use for a variety of breads/muffins. Using steel cut oats requires a little more prep but is well worth it for the great texture and nutrient level.

Preparation time: 20 min
Cooking time: 20-45 min

Difficulty: Medium - experience needed
Serves: 12

Dietary guidance: v n g d 


1 cup cooked steel cut oats
1/2 cup butter or coconut oil
3/4 cup rapadura sugar
2 eggs, lightly beaten
1 cup oat flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1/4-1/2 tsp nutmeg
1 tsp vanilla

Other ingredients to make flavors, 1 cup zucchini and 1 tsp cinnamon for zucchini bread (1/2 cup cocoa for choc zucchini bread), cook oats in orange juice and add cranberries for cranberry orange, etc.


Cook steel cut oats in water or fruit juice specific to flavor you want. This will take a while, 45 minutes or so. Oats will be tender when they are ready, liquid should be cooked out just like with rolled oats.

Cream together butter or coconut oil and rapadura. Beat in eggs and oats.

In a seperate bowl, blend oat flour, baking powder, soda, salt and spices. Stir into batter, and add additional flavorings (raisins, diced apple, zucchini, etc).

Spoon batter into muffin cups or bread pan and bake at 350 until done.


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