Help! Gluten and dairy free muffins!

[Wigeon]

Got a gluten/dairy free friend coming over as party of a group tomorrow; have made regular muffins for everyone and got gluten free flour to make some for the friend - but then remembered she’s dairy free too and muffins have milk in them! (She eats eggs though, so can use them). I usually use oil not butter, so that’s ok from a dairy free perspective.

Can I use oat milk instead? Or almond/coconut/rice milk? Or what else should I do, eg another nice, tasty, quick baking type thing for her?!

Do something based on ground almonds, egg whites, and melted chocolate. It's easier to do flour-free recipes if you're new to GF baking, and it gets you round the dairy issue easily.

We use oatly milk in our muffins and they are lovely. We've used soya and that was fine too.

If you are looking for quick and easy I'd do regular sponge cake just using gluten free flour and dairy free spread instead of butter. Vitalite will do or any other sunflower spread. A tip I was given for gluten free baking was to add a tablespoon of oil to the batter to help bind it all together.
And don't ever attempt gluten free biscuits, they are a nightmare!

Ah, feeling reassured I can rustle something up for her!

You usually need to add a tbsp of extra fluid to gluten free baking otherwise it can be very dry plus something to help bind it or it can fall apart. I use xantham gum.

Dairy free milk will be fine to add moisture. Be careful with oat milk as they are not all gluten free. Although oats are naturally gluten free some are processed in factories with other grains so these would not be suitable for coeliacs.

Oat milk isn't gluten free but almond/cocoa nut will be refine. Applesauce actually works pretty well. Lauren freebasing needs a bit more fluid

If you have a brownie recipe, then it's pretty much swap for swap on gluten free flour/dairy free spread for flour/butter. Appreciate it's not muffins, but it's virtually fail proof.

She’s not coeliac and does eat gluten if necessary, so I don’t think I need to be as rigorous as you need to be for coeliacs, just wanted to try to make enough things which were not obviously full of gluten like bread, pasta etc. So hopefully if oat milk just contains potential traces of gluten that would be ok...?

We make banana muffins at working using GF flour, oil and bananas. Not sure what the recipe is but the children eat them happily.