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Muffins-Gluten Free "These are great!" |
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| makes 1 dozen muffins |
| 1 cup milk |
| 1 egg |
| 1/4 cup oil |
| 1/4 teaspoon vinegar |
| 1/3 cup potato starch |
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| 1/2 cup cornstarch |
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| 1/2 cup rice flour |
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| 1/4 cup corn flour (yellow flour ) |
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| 1 teaspoon salt |
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| 1/4 teaspoon baking soda |
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| 1 tablespoon baking powder |
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| 2 tablespoons sugar |
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| 1/2 teaspoon guar gum |
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| Preheat oven tp 375 degrees F. |
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| In medium bowl, combine milk, egg, oil
and vinegar. Mix well. |
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| Whisk together the dry ingredient in
larger mixing bowl. Pour the wet |
| ingredients over the flour mixture.
Beat by hand or with hand mixer, until |
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| lumps are gone. The batter starts
out thin and thickens after mixing. |
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| Fill 12 paper lined muffin cups.
Bake at 375 for approximately 15 - 20 |
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| minutes, until light brown. Eat
muffins warm with butter and jam. |
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