Brioșe cu ciocolată fără gluten (fără ouă, fără lactate, 5 ingrediente)

Acestea Brioșe cu ciocolată fără gluten are simple and delicious muffins that don’t taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with doar 5 ingrediente.

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I love making muffins and my kids love to eat them, in particular my 4-Ingredient Chocolate Muffins, Brioșe vegane cu ciocolată și banane, Mini brioșe cu chipsuri de ciocolată, but with a slight gluten-intolerance, I wanted to make muffins that everyone can enjoy.

These gluten-free muffins are absolutely amazing. They taste just like classic muffins and they have the texture of classic muffins.

Brioșe cu ciocolată fără gluten

These Gluten-Free Chocolate Muffins are simple and delicious muffins that don't taste like gluten-free muffins. They are soft, moist, and airy, with a delicious chocolate flavor and made with just 5 ingredients.

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Timp de pregatire: 8 minute min

Timp de gătit: 22 minute min

Timpul total: 30 minute min

Curs: Snacks

Bucătăria: american

porţii: 12 Brioșe

calorii: 187.9 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ceaşcă Self-Rising Gluten-Free Flour - (nota 1)
• ▢ ½ ceaşcă Faina de migdale - (nota 2)
• ▢ ½ ceaşcă Pudră de cacao neîndulcită - (nota 3)
• ▢ 1 ceaşcă Zahăr brun moale - (nota 4)
• ▢ 1 ⅓ ceaşcă Lapte de soia - full-fat (note 5)

Opțional

• ▢ 1 linguriță Extract de vanilie
• ▢ ½ ceaşcă Chipsuri de ciocolată neagră fără lactate
• ▢ ¼ linguriță Sare

Instrucțiuni

• Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
• In a mixing bowl, whisk gluten-free self-rising flour, almond flour, unsweetened cocoa powder, soft brown sugar, and salt—if used. Whisk very well to break up any lumps of soft brown sugar, or flour.
• Pour soy milk, and vanilla extract, if used. Whisk to combine and form a smooth chocolate muffin batter.
• Let the batter rest for 5 minutes at room temperature, to let the starch from the gluten-free flour absorb the liquid.
• Stir again a few time and If you like, fold in chocolate chips and stir to incorporate evenly.
• Împărțiți aluatul în mod egal în cele 12 găuri de brioșe.
• Bake the muffins on the center rack of the oven for 22-25 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
• Let them cool down on a cooling rack.

notițe

Notă 1: You can make 1 cups of self-rising gluten-free flour with 1 cup of all-purpose gluten-free flour (make sure you use one with added gum like Bob’s Red Mill’s) and stir in 2 1/2 teaspoons of gluten-free baking powder.

Notă 2: Almond meal works too but the texture will be a bit gritty.

Notă 3: Use unsweetened cocoa powder for a strong chocolate flavor. Avoid sweetened cocoa powder, or the muffins are too sweet.

Notă 4: Soft brown sugar adds moisture to the muffins, but if you prefer other granulated sweeteners like coconut sugar or sugar, they will work as well.

Notă 5: Make sure you use regular unsweetened plant-based milk for the best texture. Regular means not low-fat milk. You can use almond milk or oat milk, but the muffins are a bit dry with them. If you want to use these milk, swap 1/3 cup of plant-based milk for 1/3 cup of light olive oil or for 1/3 cup of canned coconut cream.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1Muffin (with added choc chips) | calorii: 187.9kcal | Carbohidrați: 33g | Proteină: 4.1g | Gras: 5.9g | Grăsime saturată: 2.7g | Grăsimi polinesaturate: 0.4g | Grasime monosaturata: 0.4g | Sodiu: 72.4mg | Potasiu: 159.2mg | Fibră: 3.3g | Zahăr: 21.1g | Vitamina A: 56.6IU | Vitamina B12: 0.3pg | Vitamina C: 0.04mg | Vitamina D: 0.3pg | Calciu: 92.5mg | fier: 1.4mg | Magneziu: 26.6mg | Fosfor: 45.1mg | Zinc: 0.5mg

Ingrediente și înlocuiri

You don’t need many ingredients for this recipe, in fact only 5 of them! Then you can add a few optional ones for different flavors.

• Self-Rising Gluten-Free Flour – If you don’t have self-rising flour, combine gluten-free all-purpose flour with baking powder. Look for a blend with xanthan or guar gum for better structure (like Bob’s Red Mill GF flour).
• Faina de migdale – Almond meal works too, though the texture may be a bit coarser. If using almond meal, sift it to remove any large pieces.
• Pudră de cacao neîndulcită – Choose high-quality cocoa powder for an intense chocolate flavor. Avoid sweetened cocoa to keep the sweetness balanced. Dutch-processed cocoa can give the muffins a deeper, more refined chocolate taste.
• Zahăr brun moale – This adds moisture and depth to the muffins. You can use coconut sugar or white sugar if you prefer, but the texture may be slightly different.
• Full-Fat Soy Milk – Soy milk provides the best moisture, but almond or oat milk can work with some adjustments. If using lower-fat plant-based milk, replace ⅓ cup of the milk with light olive oil or canned coconut cream to prevent the muffins from being dry.
• Extract de vanilie – Vanilla is optional but it boosts the flavor and adds subtle sweetness.
• Chipsuri de ciocolată neagră vegane – Fold these in for an optional extra indulgent treat.

How to Make Gluten-Free Chocolate Muffins

It’s super easy to make these muffins, here are pictures of key steps.

Combine the dry ingredients in a mixing bowl before adding the liquid ingredients.

Stir the batter until it’s well combined but not too smooth.

Incorporate the optional ingredients like chocolate chips.

Pour the batter into a muffin pan lined with cases and bake them 22-25 minutes at 350 °F (180 °C).

Sfaturile lui Carine

While all you need is in the recipe card below, I have a few more tips for perfect muffins, every time.

• Textura contează – Letting the batter rest for 5-10 minutes helps gluten-free flours fully hydrate and results in a softer, more cohesive muffin.
• Nu amestecați în exces – Gluten-free batters don’t need extensive mixing. Overmixing can cause the muffins to become dense.
• Depozitare și congelare – Store muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap individual muffins tightly in plastic wrap and place them in a zip-top bag. Thaw overnight in the fridge or microwave for 15-20 seconds.
• Reheating Tip – For an extra treat, warm the muffins in the microwave for 10 seconds before eating—they’ll taste like they just came out of the oven!

More Gluten-Free Muffin Recipes

If you like these gluten-free muffins, you’ll love these other recipes:

Brioșe vegane fără gluten

Brioșe cu afine și hrișcă

Brioșe cu banane și quinoa