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  • Scott Adams

    Original Blueberry Muffins (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



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    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.

    Edited by Scott Adams

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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