Flexible muffins

We make a lot of muffins around here. They are quick and easy to make, allow for nearly infinite variations, and are fun for little hands to eat. Experiment with flour combinations, sweeteners and additions. It's also fun to use different muffin tins. Just make sure to grease them well. GF flours tend to be sticky. I've had good luck with silicone pans.

Muffins

1 C rice flour, amaranth, millet, sorghum or other non-starch flour
½ C tapioca starch
2 tsp cream of tartar
1 tsp soda
1 Tbsp sugar
1 tsp guar gum
1 tsp gelatin or 1 egg or equivalent
1 C milk or water
¼ melted earth balance or oil

Mix dry ingredients well. Whisk gelatin and oil into water. Pour into dry ingredients. Stir until combined. Spoon into oiled muffin tins. Bake at 375F for 15 minutes or until lightly browned.

Chocolate muffins- Stir in 3 Tbsp cocoa powder with dry ingredients and increase sugar to ¼ cup.

Carrot muffins- Add 1 tsp cinnamon to dry ingredients and omit sugar. Use ¼ cup brown sugar instead. Toss ½ cup grated carrot into dry ingredients after they are mixed.

Blueberry muffins- Increase sugar to 1/3 cup and toss ½ cup fresh blueberries with dry ingredients. Or if using canned, drain and add to liquid before pouring into dry ingredients. May need to be baked at 350 for 20-25 minutes.

Biscuits Light and Fluffy

These are my favorite biscuit recipe. They are light, fluffy and split just right for a good spreading of honey or jam. Stored in an airtight container, they are even good the next day with some leftovers spread over the top. Biscuits and gravy anyone?

Biscuits

2 C brown rice flour
1 C tapioca starch
½ C sorghum flour
1 Tbsp cream of tartar
½ Tbsp baking soda
½ Tbsp guar or xanthan gum
1tsp salt
2 Tbsp sweetener (honey, rapadura, agave...)
½ C Earth Balance or Spectrum shortening
1 ½ C water or milk substitute

Combine dry ingredients in mixer and mix well. Add shortening and mix until crumbly. Pour in water all at once and mix until just combined. Roll out on flour dusted wax paper and cut into rounds. Or use cookie cutters for fun shapes. Bake on a parchment or Silpat lined cookie sheet. Bake at 425^o 10-15 minutes or until light brown.

Millet Banana Pancakes

These pancakes are light and fluffy-just like mom used to make (or in my case--Dad!). You can vary the sweetener to get just the taste you want. Try using maple or honey.
We like these topped with maple syrup or homemade jam. Or try slicing up some more bananas.

Millet banana pancakes
2 med mashed bananas
1/4 melted coconut oil
1 C water
2/3 C tapioca starch (or other starch if tapioca is not okay)
2 C millet flour
1/3 C coconut flour
1 tsp baking soda
2 tsp cream of tartar or use 2 tsp vinegar in the liquids if c of t is out
1/4 tsp stevia powder
1 tsp quar gum
dash salt
Mix all together with additional water to make a thick, pourable batter. You can use fruit juice or add honey if you don't want to use stevia.

Pour onto hot griddle and cook like regular pancakes.