- 1 cup Brown Rice Flour Blend (page 19) 250 mL
- 1 cup stone-ground yellow cornmeal 250 mL
- 2 tsp gluten-free baking powder 10 mL
- ¾ tsp xanthan gum 3 mL
- ½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- 1 egg
- ½ cup granulated sugar 125 mL
- 1 cup buttermilk 250 mL
- ¼ cup unsalted butter, melted 60 mL
- 2 tsp finely grated lemon zest 10 mL
- 1 cup raspberries, blackberries or blueberries 250 mL
- 3 tbsp turbinado sugar 45 mL
- 12-cup muffin pan, greased
- 2 cups finely ground brown rice flour 500 mL
- 2/3 cup potato starch 150 mL
- 1/3 cup tapioca starch 75 mL
- Preheat oven to 400°F (200°C)
- In a large bowl, whisk together flour blend, cornmeal, baking powder, xanthan gum, baking soda and salt.
- In a medium bowl, vigorously whisk egg. Whisk in granulated sugar, buttermilk, butter and lemon zest until well blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in raspberries.
- Divide batter equally among prepared muffin cups. Sprinkle with turbinado sugar.
- Bake in preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
- To make the Brown Rice Flour Bled: 1. In a bowl, whisk together brawn rice flour, potato starch and tapioca starch. Use as directed in recipes.