Go Back

Gluten Free Dairy Free Cardamom Almond Muffins or Quickbread

Angela Litzinger at test.angelaskitchen.com
Course breads, dairy free, gfcf, gluten free, muffins, quick breads
Servings 12


  • 3/4 cup sorghum flour
  • 3/4 cup potato starch or corn starch
  • 1/2 cup tapioca starch/flour
  • 3/4 cup sugar
  • 1 tablespoon gluten free baking powder add ½ teaspoon more if egg free
  • 1 1/2 teaspoon xanthan gum or guar gum
  • 1 teaspoon ground cardamom
  • 1 teaspoon salt
  • 2 room temperature large eggs or 2 T ground flax + 6 T hot water stirred until thick
  • 2/3 cup milk substitute of choice
  • 1/2 cup mild flavored oil
  • 2 teaspoons gluten free almond extract or flavoring
  • glaze:
  • 3/4 cup sifted powdered sugar
  • 3/4 teaspoon gluten free almond extract
  • 2-3 teaspoons milk substitute of choice I like almond milk for this
  • 1/2 cup toasted sliced almonds


  • Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar, baking powder xanthan gum, cardamom and salt. Add eggs, milk substitute, oil and flavoring. Mix until just blended.
  • For muffins, use paper liners in a muffin tin. Put about 4 Tablespoons batter in each muffin cup. Bake at 375 for 22-25 minutes. Mini muffins bake 18-20 minutes.
  • For bread loaf, oil an 8 x 4 1/2” bread pan well. Put batter in pan and smooth top. Bake at 350 for 1 hour.
  • Put muffins or bread on cooling rack to cool. When cool, mix together powdered sugar, second amount of almond extract and 2-3 tablespoons milk substitute until smooth. Add a little powdered sugar or liquid to make glaze thicker or thinner as needed. Drizzle glaze on muffins or quick bread then sprinkle with toasted almonds.