Hi Claire

we have a home flour mill and grind all our own flour .......

schnitzer are also a very good brand and I think they would be available in the USA chck out thie web site at http://www.schnitzer.com.au/ ( the Au $ is worth about 76c US so they would be cheaper )

my muffin receipe is below ........ it has milk but if you can use a milk substitute it may suit you

Single batch –18

2 cups brown rice flour ( 1.5 cups rice )
1/2 cup millet flakes
1 rounded teaspoon cream of tartar
1 rounded teaspoon carb soda
½ teaspoon cinnamon
175 ml almonds chopped in the food procesor ( 150 ml whole )
200ml linseed meal choppd in food processor
½ cup sugar
250ml milk or substitute
1 egg
3 tablespoons oil

cook 190C for 25 mins

hope this helps

koz in OZ

You can grind your own flours, you need to research the best type of mill for rice. I know mine can not do Tapioca pearls due to their hardness. I think you are probably pretty safe in purchasing things like Tapioca Starch. Rice flour in bulk is not too expensive. www.frankferd.com has rice flour in 2lb and 5lb bags and up. I haven't ground much myself, I thought it would be cost effective, but it isn't. I also do not use rice flour as a staple in my baking as it reeks havoc on a person's glycemic index, especially my son.

I would also suggest going to the library and reading a Bette Hagman cook book. Most of her early recipes were not with any of the ingredients you listed. She does do a bean flour mix, but her staple has always been a rice based mix.

Read whatever GF cookbooks your library has, it was a world of help to me and I am a serious baker and know my way around the kitchen -- I just needed some insight to the GF flours and how they work.

I tried to find an old muffin/sweetbread recipe I had posted on the obt. I haven't used it in a long time... but might start using it again as I have fond memories of it and we really enjoyed it. A nice tea bread. I'm pretty sure it didn't have anything in it that is contrary to your diet.

I'll try going through my recipes that aren't on the computer, tomorrow. I know that it was a recipe that chefdawn had posted that I got the inspiration from for this recipe.

Wow, 4 muffin recipes! Thanks! Would one of you like to start the "Muffin Recipes" thread and add your recipes to it? We don't have one yet for the "Recipe Guide" to link to.

Thanks again! I'm going to be busy testing these!

Jamie, have you tried using less of the wet ingredients? I used applesauce recently in a muffin mix I tried, and it made it too doughy compared to without it.

Koz, I thought you ground your own flours! There is a good mill available in the US called Nutrimill, but it costs $250 . If I can find it on e-bay cheaper, I'll buy it! I'm really interested in grinding my own.

Claire

I grind nut flours at home with an easy little food processor/chopper attachment. It works great. It hooks onto my wand blender ( I got it for $30ish dollars through Digestive Wellness). It works great, but only for small quantities at a time!
I buy the starchy flours in bulk through gifts of nature, and I add my nut flours.

LOL! Yes, but obviously not enough. We really do enjoy these. I can't decide whether to try this recipe again "as is" but made into cookies, or whether to continue modifying it as a muffin recipe. With a 6yo in the house, there's something special about "cookies"!

Sally Fallon has info about making flours in her book "Nourishing Traditions". She thinks it is important to soak, sprout, rinse grains (legumes too) to get the toxins out of them. She's got a recommended grain mill in her book, I can look that up if you want to grind your own.

One idea of hers I like is the notion of fermenting flour before using it, kind of along the lines of sour dough, the microbes breakup some of the starches before you eat them.

I have her book. I'll look it up, thanks!

Jamie, I found a GF muffin recipe with 3/4 cup of pumpkin. Since I haven't tried the recipe yet, I won't post it here, but I thought maybe less pumpkin might solve your problem! Also, since your recipe looked so much like this other one I found, you might want to try adding a tablespoon of apple cider vinegar. It's supposed to react with the baking soda and help it get fluffier, or something like that. I'm not a baker, so I'm going off my feeble memory of what I read yesterday .

Claire

Claire, thanks for the tip! For some reason I wasn't thinking of the pumpkin as a "liquid", but it qualifies as one in baking for sure! Or maybe I could try using less rice. Cooked rice has a lot of liquid in it.

The flour mix that I use comes from "The Food Allergy Survival Guide" by Melina, Stepaniuk and Aronson. I keep a container of it mixed up and the muffins are great - they have 18 variations in the book but these are my favourite. I'm egg-sensitive too, and prefer ones that aren't sweet.

Flour Mix:
3 cups potato starch or tapioca starch
2 cups chickpea flour
2 cups brown or white rice flour
1 cup arrowroot starch (or tapioca starch if you're using the potato starch above)

Onion Herb Muffifns:
2 cups Flour Mix
2 tsp. sugar
1 Tbsp. baking powder
1/2 tsp. xanthan or guar gum
1/2 tsp. salt
1 tsp. each dried thyme and dried rosemary
2 cups nondairy milk (I use soy)
1/2 cup oil (I use canola)
1/2 cup finely chopped onions

Combine the dry ingredients, then whisk in milk and oil. Stir in onion at the last. Non-stick muffin pans are definitely the best for these. Bake at 375 degrees for about 25 mins. Makes 12.