Banana muffins

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Ingredients :
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup  tapioca flour
1/4 cup Garbanzo Bean Flour
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/3 cup earth balance butter
2 tablespoons soy milk
2 eggs
3 bananas (about 1 cup mashed)

Directions :
1.  Preheat oven to 375.
2. In a large bowl,  mix flours,  sugar,  baking powder,  baking soda,  xanthan gum,  and butter.
3. In a medium sized bowl,  beat egg with fork.
4. Add soy milk to egg.
5. Mash bananas and add to egg mixture. Use a whisk to combine.
6. Pour medium bowl mixture into large bowl mixture.  Mix with whisk.
7. Spray muffin tin (make sure that you spray each bottom and side to prevent sticking)  or line with baking cups.
8. Use spoon to pour batter into muffin tin.
9. Bake for 15 minutes.

They taste great warm or cold.  We also like to use a little earth balance butter on top.

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Biscuits

Standard

image

Ingredients :
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
pinch salt
1/3 cup earth balance butter
2/3 cup soy milk

Directions :
1. Preheat oven to 450.
2. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
3. Add butter and milk and stir until dough is formed.
4. Spray cookie sheet.
5. Knead dough into a big ball.
6. Break off meatball sized chunks of dough.
7. Roll chunks into ball and flatten on cookie sheet.
8. Cook for ten minutes.

I usually get nine biscuits in a batch.