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Sorghum Muffins (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
-
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Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Sorghum Muffins (Gluten-Free)
This recipe comes to us from Valerie Wells.
Dry Ingredients:
1 cup sorghum flour
1 cup gluten-free flour mix (any kind) minus 2 tablespoons
2 tablespoons flax seed meal
¼ cup sugar of your choice
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
Wet Ingredients:
3 egg yolks (or one whole egg)
¼ cup coconut oil, melted
½ cup yogurt, kefir or buttermilk
½ cup plus 2 heaping tablespoons applesauce
Directions:
Preheat oven to 400F. Grease 11 muffin tins. Mix dry ingredients. Stir
in wet ingredients until just moistened. Do not over stir; batter may
be lumpy. Fill muffin tins about 2/3 full. Bake 13-14 minutes.
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