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Blueberry Muffins (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Muffin Recipes
-
Rating:
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 so they can begin to live 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.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1
cup brown
rice flour
½ cup potato
starch flour
½ cup tapioca
flour
2 teaspoon xanthan
gum
2 ½ teaspoon baking powder
1/3 + 1 T. sugar
¾ teaspoon Salt
¼ cup applesauce
2 large eggs, lightly beaten
¼ cup canola oil
¾ cup nonfat milk
½ teaspoon Vanilla
1 ½ cups fresh or frozen
Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins.
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1 Response to "Blueberry Muffins (Gluten-Free)"
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said this on 06 Dec 2011 7:45:31 AM PST
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