The Home Economics Bit

Did you know?

Bread soda is commonly used as a raising agent in baking. However, because it is an alkali it is only effective as a raising agent in recipes where there is also an acid and liquid present. In this recipe, buttermilk provides both an acid and liquid. The alkaline bread soda reacts with the acidic buttermilk (in the presence of a liquid) which creates carbon dioxide (CO2). CO2 is a gas, and gases rise when heated (the heat of the oven will cause the CO2 to rise, which in turn enables the mixture/batter to rise). Therefore, it is important to remember that bread soda cannot work effectively as a raising agent in baking unless there is also an acid and a liquid present (e.g. buttermilk, natural yoghurt, sour cream) to enable the production of the gas CO2.

Gluten Free Double Chocolate Chip Muffins

Gluten Free Mummy
These American-style gluten free double chocolate chip muffins are irresistibly moist, and crammed with chocolate chips. The perfect muffin recipe for chocolate lovers.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins


  • 280 g gluten free self raising flour
  • 75 g cocoa powder (unsweetened) ensure gluten free
  • 1 tsp baking powder
  • 1/2 tsp bread soda ensure gluten free
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 250 g caster sugar
  • 300 ml buttermilk
  • 2 large eggs
  • 55 g butter melted and cooled
  • 60 ml rapeseed oil
  • 1 tsp instant coffee optional
  • 1 tsp vanilla extract
  • 200 g milk chocolate chips ensure gluten free


  • Preheat oven to 220℃ (fan).
  • Line a 12 hole muffin tin with muffin cases.
  • Melt the butter in a small saucepan over a low-medium heat. Set aside to cool as you prepare the remaining ingredients.
  • In a large bowl sift together the gluten free self raising flour flour, cocoa, baking powder, baking soda, xanthan gm and salt. Add the sugar and mix. Set aside.
  • In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules (if desired) and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix. The batter should be thick and lumpy.
  • Add chocolate chips and stir to distribute evenly.
  • Divide the mixture evenly between the muffin cases, filling them 3/4 full.
  • Bake for 3 minutes and then reduce the oven temperature to 180℃. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the centre of the muffin comes out clean.
  • Transfer to a wire rack and let cool for about 10 minutes before removing from tin.


Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature for up to 2 days, or, they can be frozen for up to 2 months.
Keyword chocolate chip muffins, gluten free