Tag Archives: Baking

Gluten Free French Breakfast Puffs

16 Aug

Image Copyright by General Mills

We’ve been a Gluten free house for a couple years now and over the years I have tried really hard to make tasty GF foods.  It is really hard if you are a texture person like I am.  I don’t know how my husband stands it, but I hate that feeling of sand in my mouth after I’ve eaten something sans gluten.

One baked good that my husband was missing in particular, was his mom’s French Breakfast Puffs.  When I asked her for the recipe she told me it was an old favorite from Betty Crocker.  I saw this as a great opportunity to try out a new product that my mom had give me for Christmas.  It is Lehman’s Dough Enhancer, and I must say after using it I am a believer in tasty GF foods.

These muffins came out so light and fluffy and smooth and grit free that I was completely flabbergasted.  I think Carl fell in love with me all over again.  He ate 4 while they were still hot and then a couple more after dinner.  It was a hit and it completely satisfied his cravings for his mom’s cooking.

I feel like I should note too that I am not a paid sponsor for any of these products.  They just happen to be my favorites to use.  No money scheming here!

Ellie’s cooking FOR THE WIN!

Here’s the recipe!

Gluten Free French Breakfast Puffs*

* Adapted from the original Betty Crocker Recipe



  1. Heat oven to 350ºF.
  2. Grease a muffin pan with 12, medium sized muffins.
  3. In a large mixing bowl, stir together GF flour, Xanthan Gum, Dough Enhancer, salt, baking soda, nutmeg, and 1/4 tsp cinnamon.  Set aside.
  4. Cream sugar with 3/4 sugar.  Then add the egg and beat until smooth.
  5. Stir in flour mixture alternately with milk until smooth.
  6. Divide batter evenly among muffin cups.
  7. Bake 20 to 25 minutes or until muffins are golden brown.
  8. Mix 1/2 cup sugar and the cinnamon.
  9. Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture.
  10. Serve hot.
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