It’s been forever since I’ve shared anything but I wanted start sharing some recipes here and there. In November, per the recommendation of my doctor, I went gluten/diary free to help resolve some health issues. It’s been an adjustment but it has helped a lot and I’m getting the hang of it!
This week my daughter requested applesauce muffins so I tweaked a traditional recipe (you can find the original here) to be gluten-free. My kids LOVE them and they taste totally normal (texture is spot on, and no weird after taste!) I hope you enjoy them as much as we do!
- 2 cups Better Batter GF Flour OR the next 6 ingredients
– 1 1/4 brown rice flour
– 1/3 cup potato starch
– 1/3 cup tapioca starch
– 1 tsp xanthum gum (
– 1/2 tsp powdered pectin (like you use when making jam)
– 1 TBSP instant mashed potatoes
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tsp GF baking powder
- 1/4 cup oil of choice or melted butter
- 1 1/4 cups applesauce
- 2 tsp vanilla extract
Pre-heat oven to 375 degrees. Mix all the dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Combine wet/dry ingredients and mix well. Scoop batter into a greased or lined muffin tin. Bake at 375 degrees for 15-17 minutes. Makes 12 muffins.