1 ½ cups brown rice flour
¾ cup tapioca flour
½ tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp guar gum
1 cup white sugar
2/3 cup mayonnaise
1 cup milk
½ cup butterscotch chips
½ cup chocolate chips
Preheat oven to 350ºF
Line the cups of a 12 muffin tin.
Mix the white rice flour, tapioca flour, salt, baking soda, baking powder, xanthan gum and chips together and set aside.
Mix the eggs, sugar, and mayonnaise until fluffy.
Add the flour mixture, milk and vanilla and mix well.
Spread batter into the prepared pans.
Bake for 25 minutes.
Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.
Let cool completely then frost, if desired.