2 1/2 cups gluten-free flour baking blend*
1 Tbsp baking powder, aluminum free
1 1/2 tsp baking soda
1 tsp pink Himalayan salt
1 tsp dried parsley
1 tsp dried basil
1 tsp dried thyme
1 tsp Herbs de Provence (or add an additional 1/2 tsp of the basil & thyme)
1 tsp onion powder
1 tsp garlic powder
1 (12 oz) bottle gluten-free beer, cold, just opened
2 Tbsp maple syrup
1 cup + 1/4 cup grated vegan cheddar cheese
2 Tbsp vegan butter, melted
In a large bowl combine all the dry ingredients, flour, baking powder, baking soda, herbs, and seasonings. Whisk together.
Form a hole in the center and pour in the cold beer and maple syrup. Let the beer react and bubble for about 30 seconds then gently stir the ingredients. Similar to making biscuits, you don’t want to overwork the dough.
Stir in a cup of the grated cheese, reserving the other 1/4 cup of cheese. Scoop the batter into a greased muffin pan using a 1/4 cup measuring cup for each muffin.
Top each muffin with a little of the remaining grated cheese. Pour a little of the melted vegan butter on the top of each muffin.
Bake in a preheated 375-degree oven for 22 minutes. Then cover the muffins with parchment paper and aluminum foil and continue to bake an additional 5 – 7 minutes.
The gluten-free beer has a strong beer flavor. If you prefer a milder beer flavor, you can reduce the amount of beer by 1/2 and replace with water.
This recipe makes one loaf pan of bread if you prefer a loaf of bread over the muffins.
–There are several Gluten-Free Baking Flours on the market including King Arthur and Bob’s Red Mill or you can use a homemade blend.
*Gingers & Spice Homemade Gluten-Free Baking Flour Blend:
3 cups brown rice flour
2 cups sorghum flour
1 cup sweet white rice flour
1/2 cup potato starch
1/2 cup arrowroot powder