Gluten-Free Gingerbread Muffins
"easy and light."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1⁄2 cup soy flour
- 1⁄4 cup amaranth flour
- 3⁄4 cup potato starch
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄8 cup sucanat
- 1⁄8 cup applesauce
- 1⁄8 cup vegetable oil
- 1⁄2 cup molasses
- 1 egg, beaten
directions
- combine dry ingredients,.
- then add to wet.
- Add about 1/4 cup of milk for consistency.
- Bake at 350F for twenty minutes.
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Reviews
-
It was way to dry to mix, and when i added milk for consistency it wouldn't bake through. The flavour of one of the flours was a little strong, (although i couldn't figure out which one) and it wasn't spicy enough. However, I had a cream cheese frosting that wouldn't set, so i re-named the muffins 'pudding', and the frosting 'sauce', and as pudding and sauce they were very good!
RECIPE SUBMITTED BY
I have celiac disease and upon diagnosis knew that I (and everyone who eats gluten-free around me) will NEVER be deprived. I'm also intolerant to casein, and all of my recipes are gluten and casein free.
I used to get sick from garlic and onions, so if they are missing from recipes - throw them in!
I read cookbooks like novels, have an addition to thinking about food, and am equally obsessed with fitness and nutrition.
