Monday, July 8, 2013
2 1/2 cups Bob's Red Mill unprocessed gluten free oat bran
1 cup gluten free all purpose flour 1 cup gluten free brown rice flour
1/2 cup gluten free sorghum flour 2 TBSP flax seed meal
2 1/2 t baking soda 1 t xanthan gum
1 1/2 cups organic granulated sugar
1/2 cup vegetable oil 2 cups buttermilk
2 large brown eggs
Preheat your oven to 400 degrees.
Line 2 muffin pans with non-stick muffin liners (I use Reynolds)
In a large bowl, combine all the dry ingredients and mix thoroughly.
In a small bowl, combine the wet ingredients and mix thoroughly.
Add the wet mixture to the dry ingredients and stir until just combined.
Don't skip out on the flax seed meal - its just enough to provide a more complete flavor.