Gluten-free coco muffins

18 min

Preparation : 10 minutes
Cook time : 18 minutes



200g brown rice flour

60g starch (cornstarch, potato, arrowroot, etc.)

80g whole cane sugar

1 heaped tsp. powdered ginger

Pinch of salt

1 sachet baking powder

6g acacia gum

2 eggs

200g coconut milk (from a tin or carton)

2 tbsp. melted coconut oil


  • Preheat your oven to 180°C
  • In a large bowl, mix the flour with the starch, sugar, ginger, salt, baking powder and acacia gum.
  • In a separate bowl, beat the eggs vigorously with the milk and coconut oil. Pour over the dry ingredients and stir with a fork, without mixing too thoroughly (you should still be able to see a little flour here and there).
  • Divide into lightly oiled muffin cases and bake for 18 minutes depending on your desired texture, then leave to cool for a few more minutes before removing from the tin

Why use acacia gum in this recipe ?

Acacia gum makes these gluten-free muffins lighter and spongier. It also improves their shelf life – in fact, they’ll be even better the next day! All you have to do is keep them in a sealed container stored at room temperature.

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