Gluten Free Muffin Recipe

Gluten-Free Peach Coconut Muffin Bread

I seem to have developed a sensitivity to gluten.  According to my endocrinologist, this sometimes happens with people with thyroid problems.  Besides tummy problems, symptoms included a lip sore that wouldn't heal.  That struck me as strange, but not only has it disappeared since I went off gluten, it returns every time I accidentally ingest some.  Sounds like a correlation to me.

I love baked goods, so I developed a killer recipe for gluten-free muffins that even my gluten-receptive family fights over.  Here it is:


Gluten-Free Muffins

1 cup whole grain gluten-free flour mix
1 cup brown rice flour
2 tsp baking powder
1/2 tsp salt
spices to taste
1/4 cup sweetener (dry like sugar or liquid like honey)
1 cup milk
1/2 cup oil or melted butter
1 egg
1 tsp vanilla (optional)

Stir together dry ingredients.  In a separate bowl, stir together wet ingredients.  Add wet to dry and stir just to combine.

Spoon batter into prepared muffin cups or a greased pie plate.
Bake muffins at 400 degrees Fahrenheit for 15 - 20 minutes.
Bake muffin bread at 350 degrees Fahrenheit for 30 minutes.


I have made this recipe with 
frozen cranberries, allspice, and cinnamon
dried cherries and almond extract
chopped peaches and coconut
and it's been a hit every time!

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