(Carol Fenster Special Diet Solutions)
4 cups brown rice flour
2 cups potato starch
2 cups tapioca flour
4 teaspoons Xanthan gum
3 Tablespoons + 1 teaspoon baking powder
3 teaspoons salt
4 teaspoons unflavored gelatin
1 1/2 cups sugar
Combine all dry ingredients in a Tupperware container. Shake Well
For one batch of 12 muffins
2 cups muffin mix
1/4 cup oil or melted butter
2 large eggs lightly beaten
1 teaspoon vanilla
1/2 cup milk
combine wet ingredients in a bowl. Add muffin mix and stir until moist.
For blueberry muffins, add 1/2 cup frozen or fresh blueberries along with a teaspoon of lemon zest
For chocolate chip muffins, add 1/2 cup choc chips and 1/2 mashed banana
I usually dust the berries and chips with a drop of muffin mix so that they won't sink.
Bake at 350 in a non stick pan that has been sprayed with veg oil for 15 to 20 minutes until golden. If you use paper muffin liners, spray them with veg oil as gluten free fours tend to stick to the paper.
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