Ingredients:

• 150g gluten-free all purpose baking flour
• 50g tapioca flour (GF)
• 50g brown rice flour (GF)
• 100ml warm almond milk
• 150ml warm water
• ½ teaspoon dry yeast
• ½ tablespoon cane sugar
• 4 teaspoons tahini (GF)
• 1 egg, slightly beaten
• 1/3 teaspoon ground ginger (GF)
• 1/3 teaspoon ground cinnamon (GF)
• sea salt
• 1 tablespoon canola oil plus 1 tablespoon water for brushing
• 2 tablespoons roasted sesame seeds (GF)

Scenario:

Sift the flours and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure the water and milk are warm to the touch and combine them alternately with dry ingredients. Add an egg and 4 teaspoons tahini. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 40 minutes. Meanwhile preheat the oven to 180°C and prepare the muffin baking tin.

Add sea salt, ginger and cinnamon to the dough, stir with a wooden spoon until combined. Fill the muffin tin. Cover and let it rise until doubled, about 30 minutes. For the glaze, whisk a tablespoon oil with a tablespoon water and brush muffins just before baking, drizzle with 2 teaspoons sesame seeds. Bake for about 20-25 minutes. Cool on a wire rack.

GF – make sure the ingredient doesn’t contain traces of gluten!