Entering the world of gluten free baking is honestly quite frustrating. The grains are expensive and the results unpredictable. There's nothing worse than spending a half and hour and $5 to make a loaf of bread that comes out of the oven like a door stop. Through trial and error and the adaptations of several recipes I've come up with an allergy free muffin recipe that works every time. The best part is that you can store it as a dry mix and make as many or as few as you wish at a time. Enjoy!!
Gluten Free Muffin Mix
1 1/4 cup oat flour
1 cup rice flour
1/2 cup tapioca flour
2 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
Mix well and store in an air tight container.
To make muffins 12 muffins:
To 2 cups of mix add 1/2 cup applesauce or pumpkin puree, 1 tsp vanilla, 1 cup rice milk, 4 Tbps oil, 1/4-1/2 cup agave nectar, 1 tsp cinnamon. Mix well until all ingredients are well incorporated. Add additional milk as needed (the flour will soak up moisture quickly) and more agave nectar to taste.
Place in greased muffin tins. Bake at 375 for 12-15 minutes.
-I trippled the mix recipe and was able to make over 5 dozen muffins.
-If adding fruit, place on top of muffin before baking instead of mixing it in. Mixing it in seems to affect how well the muffins rise.
-Brush the tops of muffin with maple syrup after baking for added flavor and sweetness.