This recipe comes to us from Valerie Wells.
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
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
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.