Rice flour muffins

I Try and  bake 100% Gluten Free ( our 4 year old has Gluten intolerance) and sugar free (for health reasons) when I sweeten bake goods I try to use apple sauce, maple syrup, honey or coconut sugar. 

I made two batches of these muffins, one savory as a dinner biscuit type muffin and one sweet for dessert. Both turned out very well especially taking into account the healthy, basic, clean ingredients. 

Please remember for most GP people a huge percent of their tolerance is based on quantity. One muffin is one serving. Too many will make your fiber content too high and could cause flare ups. 

I had one two days ago when they were hot out of the oven and one yesterday for breakfast, both times they were tolerated well by me.

The recipe calls for 1 cup rice flour and makes 6 muffins- so that is .66g fiber and .33g fat from the rice flour

I used coconut milk, which has a bit more fat but healthy fats. Low fat milk works as well.

Heat oven to 425

Savory: 

1whole egg

3/4 cup low fat milk or coconut milk or almond milk ( I used coconut in sweet version and low fat milk in savory both work)

2tbs coconut oil ( or any kind of healthy oil) can be omitted

1 cup white rice flour

2tsp baking powder

1/2tsp salt

Mix everything in large bowl I used a spatula mixes easily

Let rest 2-5 minutes scoop into 6 lined muffin tin. Bake 17 minutes until top is a bit firm to touch center is moist not wet. 

Sweet

1whole egg

3/4 cup low fat milk or coconut milk or almond milk ( I used coconut in sweet version and low fat milk in savory both work)

2tbs coconut oil ( or any kind of healthy oil) can be omitted

1 cup white rice flour

2tsp baking powder

1/2tsp salt

2tsp vanilla

1/3 cup mini chocolate chips 

Mix everything in large bowl I used a spatula mixes easily

Let rest 2-3 minutes scoop into 6 lined muffin tin. Bake 17 minutes until top is a bit firm to touch center is moist not wet. 

Enjoy 

- JVW