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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)
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

  • Breakfast/Muffins
  • Snacks

Special Diet Solutions by Carol Fenster

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