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Blueberry Muffins (Gluten-Free)
This recipe comes to us from Mary Guerriero.
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
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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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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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