Ingredients:
1 1/4 cups rice flour
1 cup sweet rice flour
1/2 cup tapioca flour
1 teaspoon baking soda
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/3 cup sugar or 1/8 teaspoon stevia powder
2 eggs
2 tablespoons vegetable oil
1/3 cup soymilk or 1/3 cup water or 1/3 cup fruit juice
1/2 cup currants (optional) or 1/2 cup raisins (optional) or 1/2 cup nuts (optional) or 1/2 cup berries (optional)
Directions:
Mix all ingredients together and store in an airtight container for future use. The second ingredient is sweet white rice flour. I have tried to change it on here before. The sweet white rice flour is a bit more ” glutenous than the plain white rice flour.
Muffins – to 1 cup of mix, beat together:.
2 eggs.
1/2 teaspoons vanilla extract.
2 tablespoons vegetable oil.
1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ).
Pour into flour mixture and beat until smooth.
1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.
Spoon into greased or paper lined muffin tins.
Bake 375 F oven for 12 – 15 minute.
Makes 6 muffins.
Cake – Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. ).
Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.
Spoon dough into greased 8″ round cake pan.
bake in preheated 350 F oven for 20 – 25 minute.
Makes one 8 ” round cake.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.