GFCF Blue Muffins without Eggs
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)
Preheat ovento 375 degrees.
Cover/coat a standard 12-cup muffin
paper liners or
In large bowl, combine
flours, gelatin, xanthan gum, bakingpowder, baking soda,s alt, and
Mak well in center.
In medium bowl, whichsk together milk, oil, vanilla, and lemon
Stir liqauidmixture into dry ingredients. Gently fold
blueberries into batter, whcih will be the consistency of thick cake
Distibute batter evenly among tins.
Bake for 20-25 minutes or until toothpick inserted in center comes
Remove from oven.
While muffins are still
warm, brush with mixture of honey and lemon juice.
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
Special Diet Solutions by Carol Fenster