Since you didn't say no dairy or no eggs, these are a great "dinner roll" option. I love them and they aren't something adapted to be gluten free, they are a food that was born gluten free. For warning, egg substitutes absolutely do not work. I have tried several different things as subs, none work because the eggs are what fluff the rolls, they aren't simply a binder. You can use whatever oil makes you happy, I do. http://www.ourbestbi...ao-de-queijo-2/
For muffins I would try maybe lentils? I've used lentil flour here and there with success. I don't buy flour, I simply buy lentils and throw them in my food processor. I do the same with millet or quinoa. When recipes call for starch, off the top of my head I'm not sure what other options there are besides tapioca or maybe arrowroot.
"You don't look sick or anything"
"Well you don't look stupid, looks can be deceiving."
Celiac DX Dec 2012
CRPS DX March 2014