Gluten-Free Muffin Mix
Store this mix in a cool, dry place in an airtight container, and use it to make muffins. If you can't find gluten-free oat bran, use rice polishings.
INGREDIENTS | YIELDS 12 cups; 6 batches of 12 muffins
- 2 cups superfine rice flour
- 1½ cups potato-starch four
- 1 cup tapioca flour
- ¾ cup millet flour
- 1 tablespoon xanthan gum
- 1 cup sugar
- 1 cup brown sugar
- 4 cups gluten-free oat bran
- 3 cups quick-cooking, gluten-free oatmeal
- 3 tablespoons gluten-free baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
In large bowl, combine rice flour, potato-starch flour, tapioca flour, millet flour, and xanthan gum; mix well.
Add sugar and brown sugar; mix until evenly blended.
Stir in oat bran, oatmeal, baking powder, baking soda, and salt.
Store in tightly covered container in dark cool place up to 1 month.
Fat: 12.09 grams
Saturated Fat: 2.26 grams
Carbohydrates: 308.52 grams
Sodium: 1781.84 mg
To make the muffins, combine 2 cups of the Muffin Mix with ¾ cup rice milk, ⅓ cup vegetable oil, 1 egg or egg substitute, and ½ cup dried currants. Bake in paper-lined muffin cups at 400°F 13–18 minutes, or until golden brown. Remove from muffin cups and let cool on wire rack. Makes 12 muffins.