Gluten Free Muffin Mix


½ cup bean flour

½ cup sorghum flour

2 cups cornstarch

2 cups tapioca flour

2 ½ tsp gluten free baking powder

2 tsp salt

1 tbs egg replacer

2/3 cup sugar



Mix all of the ingredients well and store in an air tight container in a cool dry place.


To make muffins:

Combine 1 cup of muffin mix with

2 eggs

2tbs oil

½ cup buttermilk

½ tsp gluten free vanilla extract

1/8 cup raisins, nuts, chopped dates or fresh blueberries

(do not over mix)


Spoon into greased muffin tins or use muffin papers if desired.

Bake at 350°F for 15-20 minutes.


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