Gluten free does not have to be scary. Here are some muffins to prove it!
Simply mix up the flour mix in a large container you can seal. Then measure it just like flour and use in this and other recipes on the blog.
Gluten Free Flour Mix
3.5 cups brown rice flour
2 cups gluten free oat flour
1.5 cups sorghum flour
1.5 cups arrowroot
1.5 cups tapioca flour
1T xanthan gum
1T cream of tartar
Mix well and store in airtight container.
Makes 6 standard p1 servings
1 1/2 cups Gluten Free Flour Mix from recipe above
3/4 cup xylitol- or stevia/pure monk fruit equivalent
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 egg whites, lightly beaten
1/3 cup unsweetened oat milk
1 1/4 cup blueberries
Preheat oven to 425 F
Mix dry ingredients together. Add wet ingredients, stir just until combined. If the batter is super duper thick, add in a tablespoon of water at a time, until you get a very thick pancake batter consistency. Fold in blueberries. Pour into silicone muffin pan, filling the cups 90% full.
Put into the hot oven quickly, close door and immediately reduce temp to 400 degrees. Bake for 18-23 minutes until toothpick comes out clean. Cool in the pan 10 minutes, then remove to cooling rack. When completely cooled, transfer to airtight container.
Makes 6 standard p1 servings for breakfast or lunch. If you get 12 muffins from the batch, each serving is 2 muffins.
Post a Comment
Note: Only a member of this blog may post a comment.