Free Cookbook Online

Ingredients

* 1 cup rice flour
* 3 tablespoons tapioca flour
* 1/3 cup potato starch
* 4 tablespoons dry buttermilk powder
* 1 packet sugar substitute
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon xanthan gum
* 2 eggs
* 3 tablespoons canola oil
* 2 cups water

Directions

1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Nutritional Information open nutritional information

Amount Per Serving Calories: 147 | Total Fat: 5.8g | Cholesterol: 37mg

Ingredients

* 1 1/2 cups white rice flour
* 3/4 cup millet flour
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 tablespoon baking powder
* 1 teaspoon xanthan gum
* 4 eggs
* 1 1/4 cups white sugar
* 2/3 cup sour cream
* 1 cup milk
* 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Footnotes

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Editor’s Note
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Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.

Nutritional Information open nutritional information

Amount Per Serving Calories: 130 | Total Fat: 2.9g | Cholesterol: 39mg