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    Scott Adams
    This recipe comes to us from Mary Guerriero.
    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.

    Scott Adams
    This recipe comes to us from Tandi Hartle.
    For The Topping:
    1/3 cup Betty Hagmans Four Flour Blend
    ¼ teaspoon xanthan gum
    1/3 cup sugar
    ¼ teaspoon cinnamon
    ¼ cup margarine or butter, chilled
    In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender (two forks will work fine) cut in butter until coarse crumbs form; set aside.
    For The Crumb Cakes:
    2 cups Betty Hagmans Four Flour Blend
    ½ teaspoon xanthan gum
    1/3 cup sugar
    1 tablespoon baking powder
    ½ teaspoon Salt
    1 large egg
    1 cup milk
    3 tablespoon butter melted
    1 cup semi-sweet chocolate chips
    Preheat oven to 400F. Grease a 12 cup muffin pan.
    In a large bowl, mix flour, sugar, baking powder, and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well.
    Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumb cake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.

    Scott Adams
    This recipe comes to us from Rita Smith.
    Ingredients:
    1 ¼ cups of brown sugar
    ½ cup oil
    1 egg
    2 teaspoon vanilla
    1 cup buttermilk or sour milk
    1½ cups diced rhubarb
    ½ cup nuts (optional)
    2 ½ cups gluten-free flour (I used Gifts of Nature)
    1 teaspoon baking soda
    1 teaspoon baking powder
    ½ teaspoon salt
    Directions:
    Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.
    Topping Ingredients:
    1 or 2 teaspoons melted butter
    1/3 cup sugar
    1 teaspoon cinnamon
    Directions:
    Sprinkle on muffins and bake at 400F for 15-20 minutes.

    Amie  Valpone
    These savory muffins make the perfect dessert, or just have them for a snack!
    Gluten-Free, Dairy-Free and Vegetarian
    Ingredients:
    1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions:
    Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray.
    Preheat oven to 350 degrees F.
    In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine.
    Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface.
    Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups.
    Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping.
    Enjoy!

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    Trents, You might not be able to get a true pH number now that you are taking PPIs....official tests require you to be off PPIs for approx. 4 days or more ...this will cause horrible hypersecretion the 2nd day and why people get "locked in". ...the official test is a heidelbel capsule test. the dr. jockers article tells you of a couple of home remedies you can do test to see whether your stomach acid is low or not ...not ...how  low...that will take "an official test". https://drj
    Meat and dairy seem to be the easiest things for me to digest. I know that is the opposite of many peoples' experience. I can do essentially all veggies as long as they are cooked well. I don't do good with "woody" things.   Posterboy, sometimes it just boils down to pick your poison. None of us likes taking these prescription meds but it might be the better of two evils. And how would one determine what the PH of the gut is, anyway? Whether or not it's below 3.0? 
    Cyclinglady and Trents, Your experience is very similar to what the research shows. From this link on "acid suppression and allergic reactions" and why I posted it so other's could read it and ponder whether their acid reducers are contributing to their allergic reactions. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5464390/ quoting "The influence on IgE induction and skewing the immune response towards Th2 was confirmed for another subclass of H2-receptor blockers.[70]
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