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For the muffin:

For the Phil Vickery Gluten-Free flour mix:

  • Rice flour 700 g
  • Potato Starch 200 g
  • Tapioca Flour 100 g
  1. For the muffin:

    • Preheat an oven to 180°C.
    • Prepare 10 muffin cases.
    • In a bowl combine the gluten free flour,polenta, baking powder and xanthan gum, whisk to ensure the ingredients are incorporated.
    • In a separate bowl combine the milk with the eggs, corn oil, 100g of the cheese, chives, ham and KNORR Professional Mixed Peppercorn Puree.
    • Make a well in the centre of the flour mixture and add the wet mixture. Quickly combine the mixture (don’t worry if it looks lumpy).
    • Fill the cases three quarters full with the muffin mixture and top with the remaining cheese.
    • Bake for 20 min. until the muffins have risen and are golden brown.
  2. For the Phil Vickery Gluten-Free flour mix:

    • Mix all the flours together thoroughly or place into a food processor and pulse until mixed.
    • Store in an air tight container.