So, we are doing our best to go gluten-free over here. But really, I love baking and eating baked things, so we've been learning lots of ways around that problem!
Lemon Muffins
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch
1 c quinoa flakes
4 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 c brown sugar
4 TBL sugar
1/2 c organic coconut oil (or oil of your choice)
1 1/2 c evaporated milk (or buttermilk or regular milk, I was out of milk so used evaporated)
2 eggs or egg substitute (we use substitute because of egg allergies)
1/2 tsp vanilla extract
1 tsp lemon extract (a little less or more to taste is fine, the batter should smell lemony)
Mix all the wet stuff first then add in the dry. I used 2 mini muffin pans for these and baked at 375 degrees for 10 minutes and they were done! Adjust time for different muffin pans. My kids gobbled these up without even waiting for their dad to get back from the store with some butter! But they are even better with a bit of butter on them, or even some marmalade ;)
These can be made in different flavors! Try cinnamon raisin or plain vanilla or orange spice.... mmmmm.... I'll be trying those LOL
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