Gluten, Dairy & Cane Sugar Free Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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I am on a very restricted diet and was having a hard time finding a blueberry muffin recipe I could have that I actually liked, so I created this one. I hope you like it as much as I do. GLUTEN/WHEAT/CORN/DAIRY/POTATO/CANE SUGAR FREE. I accidentally left out the baking soda once, and they didn't turn out like they should. Ingredients:
1 cup unsweetened rice milk |
1 tablespoon apple cider vinegar |
1 1/2 cups brown rice flour |
3/4 cup sweet rice flour |
1/2 cup tapioca flour |
1 teaspoon guar gum |
1 teaspoon baking soda |
1 tablespoon gf baking powder |
1/2 teaspoon sea salt |
1/3 cup raw honey |
2 teaspoons gf vanilla |
2 organic eggs |
1/4 cup olive oil (or safflower) |
1 cup frozen blueberries |
Directions:
1. In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free buttermilk alternative.).
2. Preheat your oven to 400 degrees.
3. In a large mixing bowl, combine your dry ingredients.
4. In a separate bowl, mix all of the wet ingredients together, including the buttermilk solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
5. Fold in the frozen blueberries.
6. Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.
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