Preheat oven to 400°
1/2 c. sorghum flour
1/2 c. brown rice flour
1/2 c. sweet rice flour
1/2 c. + 2Tb. potato starch
1/4 c. tapioca starch
1 tsp. xanthan gum
1 Tb. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 tsp. unflavored gelatin (optional)
1/2 c. sugar
1/4 c. melted coconut oil (or cooking oil of choice)
1 c. milk or milk substitute (I used Almond Breeze original)
1 tsp. vanilla extract
2 large eggs
1/2 c. chopped toasted walnuts
1/2 c. dried cranberries
Whisk together the dry ingredients in a medium mixing bowl. In a small bowl or glass measuring cup, combine the milk, vanilla, and eggs. Add the oil to the dry ingredients and stir. Then add the remaining wet ingredients and mix together with a large spatula or spoon until the dry ingredients are incorporated. Fold in the walnuts and cranberries.
Soon into a greased muffin tin. Bake at 400° for 18 – 20 minutes. Let cool in the pan for several minutes then remove to a wire rack.
Recipe from www.glutenfreehomemaker.com
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