Also, these muffins use a liquid fat instead of butter, which makes them moist and tender because oil prevents the development of gluten in the flour. (joyofbaking.com)
Don't work the dough more than this, though, or you'll develop gluten in the flour and the crust will be tough. (dianeabroad.com)
A: A little gluten in flour made of barley or rye would make baking easier but our mission is to be entirely gluten free, as well as allergy friendly. (glutenfreeandmore.com)