Yield: 12 Muffins
1. Combine dry ingredients.
2. Combine wet ingredients.
3. Mix wet mixture with dry and beat well until batter is formed. Add water if mixture seems too thick. Should be the consistency of cake batter.
4. Add berries and mix briefly.
5. Bake in greased muffin tins at 375 F for about 30 minutes (be sure to check after 20 minutes).
Organic quinoa flour or organic amaranth flour can be used instead of tapioca flour. Since some individuals are senstive to xantham gum, guar gum is also an acceptable substitute. Instead of the cane sugar, organic agave syrup can be incorporated into the mixture . Agave syrup has a low gylcemic index, so it is suitable for those with diabetes.
The univeristy town of Sackville, N.B., is home to Aliper’s Hearth Bakery, which offers customers decadent truffles, crusty breads and a mix of gluten-free baked goods. Owner and baker Marsha Lemos says she’s passionate about “real food.” These gluten-free, dairy-free muffins fit the bill.
Gluten-free flour mixture*
Organic fair trade cane sugar
Gluten-free baking powder
Raw sea salt
Soured soy milk or soured rice milk
Berries of choice
*Gluten-free flour mixture
Organic brown rice flour