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Date: | Tue, 27 Feb 1996 16:33:58 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Well, the dreaded day has arrived - James has become intolerant to rice.
It's all my fault, since he's allergy-prone and he's had so much every day.
I was warned, but I guess I was in denial. Today he began a proper rotation
diet - I spent the day in the kitchen developing rice-free recipes. I'm very
pleased with the results:
GLUTEN-FREE/RICE-FREE MUFFINS
Preheat oven to 400 degrees.
Beat together:
1 mashed banana
2 eggs
1/4 cup oil
1/3 cup liquid (milk, water, soy milk or Darifree)
In separate bowl, mix:
1/2 cup quinoa flour OR amaranth flour
1/2 cup tapioca flour
1/2 cup potato starch flour
1/3 cup sugar
1/4 t. salt
2 t. GF baking powder
[1/2 tsp. cinnamon and 1/4 cup raisins, optional]
Add liquid to dry mixture and combine just until mixed. Do not overmix.
Bake for about 15 minutes in an oiled muffin tin, checking for doneness.
I used a "muffin tops" pan so they came out wide & flat, not dry.
This batter may also be used to make excellent pancakes.
For a sandwich roll, cut sugar to 1 Tbsp. and add 1 tsp. xanthan gum.
Let me know how they come out! Ours were delicious.
Karyn
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