<<Disclaimer: Verify this information before applying it to your situation.>>
 
Hi gf cooks: I have been baking from scratch for years, due to allergies
and now CD.  Bette Hagman's books are good, but so is the Joy of Cooking.
I can adapt just about any recipe from any source. All I do for pancakes
and waffles is substitute 1 c. rice flour+ 1 T of tapioca flour for 1 c.
wheat flour, and increase the liquid by about 2 T.  I also substitute
whites for whole eggs (1 egg = 2 whites).  Thought you would enjoy my
favorite muffin recipe: Ginger Currant Muffins
Mix Wet ingredients:
1 c. apple juice concentrate
1 c. milk (can be soy or buttermilk)
1/4 c. canola oil
1/2 c. molasses
2 egg whites
1 T. grated orange rind
1 tsp. gf vanilla
Mix Dry ingredients separately, then add to wet
3 c. rice flour
1/2 c. tapioca flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 T. powdered ginger
Mix well for at 1-2 minutes, then add 1 c. currants
Spoon into greased or papered baking tins, and fill almost to the top.
Bake at 400 degrees for 20-25 minutes.  Cool in the tin for about 5 minutes
then remove.  Great to eat warm, freezes well.  Enjoy, Ellen, Eugene,
Oregon