Gluten-Free Lemon Coconut Muffins

Lemon Coconut Muffins

cover I’ve been going through the Gluten-Free Baking Classics and trying different recipes. Most of the recipes in this book use the GF flour substitute, which consists of brown rice flour, potato starch, and tapioca starch. These three ingredients are easy to find in China. I find that most other gluten-free recipe books use a bunch of ingredients and flours that are difficult to find in China.

The Gluten-Free Baking Classics recipes are more straight forward. I’m able to make almost everything with a few modifications/substitutions.

Today, I made lemon coconut muffins! I used water instead of milk and honey instead of sugar.


2 cups GF flour substitute
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 cup sweetened flaked coconut
1 tablespoon grated lemon rind
1/2 cup milk
1/2 cup canola oil
2 large eggs


  1. Preheat oven to 350°F. Spray muffin pan with cooking spray.
  2. Mix flour, sugar, baking powder, baking soda, xanthan gum, and salt in large mixing bowl. Add coconut and lemon rind.
  3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs.
  4. Add liquids to flour mixture and stir until just blended.
  5. Fill muffin pans 2/3 full. Sprinkle top with granulated sugar. Bake 18-25 minutes until light golden.

1 Comment so far »


    Gluten-Free Flour said

    August 7 2012 @ 4:55 pm

    Consumers can enjoy gluten-free baked goods with all of the satisfying taste, moistness and texture they expect in high quality baked goods.

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