Quinoa Apple Allergen-free Muffins
1 Cup quinoa flour
1/2 + 1/3 cup arrowroot starch (may replace one portion with an alternate starch such as tapioca, corn, or potato)
2 1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder
Grease muffin tin with palm oil shortening or other oil. Preheat oven to 350F.
Whisk together dry ingredients, and then make a well in the center for the liquid ingredients. Mix all together with a large spoon.
Pour batter into muffin tin and bake for 12 minutes. Cool and enjoy!
Thanks to Shannon of the La Leche League forums for providing the template for this recipe, which I modified for our allergies.