Gluten-free batter is very different from wheat batter, so you’ll need to ignore the usual light mixing technique. Gluten-free batter needs to be thickened with xanthan gum, and this process requires a good stirring (not beating) for about 20-30 seconds until you see the batter is well mixed and starting to thicken. As a result of the extra stirring, gluten-free batter will look smoother than regular muffin batter, and that’s okay. Without adequate xanthan gum and stirring, the batter will be too wet and the final rising and texture will be poor.

Ready-mixed gluten-free flours are now widely available. Of these, I would recommend gluten-free white plain flour—a mix of rice, potato, tapioca, maize, and buckwheat. (Gluten-free brown flour is not suitable.) For best results, adjust the recipes as follows:
• add 1¼ teaspoons xanthan gum to the dry ingredients
• use 2 medium eggs to provide extra binding
• give the batter a good stir for 20-30 seconds