Bakers are often carefully not to overbeat muffin batters made with wheat flours, in order not to develop the gluten in the wheat. The hope is to create a tender muffin. When working with gluten-free muffin recipes, the vigorous beating can't develop the tough gluten, but it can help incorporate more air into the batter. We find vigorous beating works really well to create tender, light gluten-free muffins.~Jaydl@KAF

• Reply