Gluten Free Muffin
6 servings
45 minutes
Gluten-free cake is a tender and airy pastry made for those who avoid gluten but love sweet treats. This recipe originates from traditional European cuisine, adapted to modern dietary needs. The dense yet soft texture of the cake is achieved through gluten-free flour and the right combination of ingredients. Butter gives it a rich flavor, sugar adds pleasant sweetness, and sour cream makes the dough moist and silky. When baked, it takes on a golden color and appetizing aroma. It can be complemented with almonds, marshmallows or served with jam and Nutella. It's an ideal option for morning coffee or evening tea time, allowing enjoyment of dessert without health concerns.
1
Whip the butter to a pale color, add sugar and whip again until fluffy.
- Butter: 120 g
- Sugar: 1 glass
2
Add the eggs one by one.
- Chicken egg: 3 pieces
3
Sprinkle half a cup of flour and mix.
- Gluten-free flour blend: 0.5 glass
4
Add sour cream or yogurt, mix, and pour in the remaining flour. The dough will be sticky but should easily come away from the bowl.
- Sour cream: 5 tablespoon
- Gluten-free flour blend: 0.5 glass
5
Bake for 45–60 minutes, check readiness with a toothpick; it should be super dry.
6
The cake has a pleasant yellow color, and gluten-free flour gives it a nice dense texture, which can be sliced thin and eaten with Nutella or jam. You can also add almonds, marshmallows, or anything you like to the batter in advance.
