GFCF Blue Muffins without Eggs
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1 1/4 cups brown rice flour (or 1 1/4 cups garfava for rice-free)
3/4 cup potato starch
1/2 cup tapioca flour
1 teaspoon unflavored gelatin powder
1 teaspoon xanthan gum
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup sugar (or 1/3 cup honey)
1 1/4 cups milk (nut or rice or other)
1/4 cup safflower, canola, orother oil
1 teaspoon gluten-free vanilla extract
Grated lemon peel of 1 lemon (1 T)
1 1/4 cups blueberries (fresh or frozen)
muffin liners
Preheat ovento 375 degrees.
Cover/coat a standard 12-cup muffin
tin with
paper liners or
oil.
In large bowl, combine
flours, gelatin, xanthan gum, bakingpowder, baking soda,s alt, and
sugar.
Mak well in center.
Set aside.
In medium bowl, whichsk together milk, oil, vanilla, and lemon
peel.
Stir liqauidmixture into dry ingredients. Gently fold
blueberries into batter, whcih will be the consistency of thick cake
batter.
Distibute batter evenly among tins.
Bake for 20-25 minutes or until toothpick inserted in center comes
out
clean.
Remove from oven.
While muffins are still
warm, brush with mixture of honey and lemon juice.
Dietary Compliance
- Corn-free
- Egg-free
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
- Rice-free
- Soy-free
- Vegetarian
Meal Category
Special Diet Solutions by Carol Fenster
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