Allergy Associates of La Crosse / Recipes / Gluten-Free Garlic Onion Muffins

Gluten-Free Garlic Onion Muffins

Yields 12 servings


  • Non-stick gluten-free cooking spray
  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1/4 cup grated parmesan cheese, plus additional for sprinkling
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. xanthan gum
  • 1/4 tsp. black pepper
  • 5 Tbsp. butter, divided
  • 1 medium onion, diced
  • 4 medium cloves garlic, minced
  • 1 cup milk
  • 1 large egg


  1. Preheat the oven to 400°F. Set aside a 12 count muffin tin lined with muffin liners or sprayed with non-stick cooking spray.
  2. In a medium bowl, mix the brown rice flour, sorghum flour, potato starch, ¼ cup parmesan cheese, baking powder, salt, xanthan gum, and black pepper.
  3. In a medium skillet, melt one tablespoon of butter over medium heat and add the onions. Cook, stirring often until onions begin to soften. Add the garlic and reduce heat to medium-low. Continue cooking, stirring often until aromatic, approximately 3 more minutes. Remove from heat and let cool.
  4. Melt the remaining 4 tablespoons of butter separately. Then, add the melted butter, milk, and egg to the dry ingredients. Whisk until the batter is smooth, then use a spatula to fold in the onion garlic mixture.
  5. Divide the batter evenly into the muffin tins. Sprinkle each muffin with some parmesan cheese then bake for around 25 minutes or until the muffins are golden brown.
  6. Remove muffins from the pan and let cool on a wire rack. Serve warm or at room temperature.

Nutrition per serving: 170 calories, 24 g carbohydrates, 30 mg cholesterol, 7 g fat, 1 g fiber, 4 g protein, 200 mg sodium, 2 g sugar.

Recipe from:

onion recipe

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