Gluten-Free Strawberry Muffins

I've been working a day here and there at the local farmers market for fun. Last week there were tons of strawberries left over at the end of the day. And I realized that I had never made strawberry muffins....why should all the blueberries get all the love? 

These were by far my best gluten-free muffin attempt. And oh, they rose like no gluten-free muffin I've ever tried to make. The recipe was adapted from on the Gluten-Free Goddess 's muffin recipes and I can barely take credit. 

Ingredients:

• 1 cup almond flour  

• 3 tablespoons mixed flax and chia seed mix (you can also just use ground flax seeds)   

• 1/4 cup ground flaxseed   

• 1/2 cup sorghum flour 

• 1/2 cup potato starch  

• 1 cup coconut sugar 

• 2 teaspoons baking powder 

• 1/2 teaspoon baking soda 

• 1/2 teaspoon salt 

• 1 teaspoon cinnamon 

• 1/2 cup apple sauce (I was out and used Plum Organics Strawberry Mash!) 

• 3 eggs 

• 1/2 cup milk (rice, oat, soy, or almond all work well) 

• 1 tablespoon vanilla extract 

• 2 cups strawberries, cut into chunks

Preheat the oven at 350 degrees and line a muffin tin with liners. You can do without the liners, but it works better with them.
For almond meal I just processed almonds, added in the chia/flax seed mixture, and the rest of the flax seeds until all were well blended using a food processor.
Next I mixed all the dry ingredients in a very large bowl and added in the almond and seed mixture.
Mix well.
In a medium sized bowl, I combined all the wet ingredients with my favorite electric mixer.
Lastly, I added in the precious strawberries by folding them in gently.
I considered chocolate chips here but held back. You might be braver!
Bake in oven for 30 minutes or until toothpick comes out clean.
Enjoy!

Make your Own Gluten-Free Flour MIxes, top 3 best!

It's time to give you all the low down on how to make your very own gluten-free flour mix. When I run out for some odd reason (usually laziness), I turn to Bob's Red Mill Gluten-free Flour Mix which does an excellent job as well.
But usually, I make a big batch of sweet rice flour blend that lasts me a month or two depending on how late I stay up to bake. This recipe is adapted from one of Carol Kininski's books (amazing flour chemist and baker!)
Of course I always leave out the xanthan gum (she recommends 4 tsp per batch) and substitute it with my flax/chia seed combo with great results.

I take a large gallon glass jar, put all the flours in, put the lid o tight, and shake, shake, shake! Store until needed.

• 4 1/2 cups white rice flour
• 2 cups potato starch (not flour!)
• 1 1/2 cups sweet rice flour
• 1 cup tapioca starch

Note: Add in flax/chia seed combo per recipe, not here.

The last of the great gluten-free flour mixes that I've found is by the wise Bette Hagman. She is one of the pioneers of gluten-free cooking. This mix is called the featherlight mix and bakes well. Again, I use a big jar, put all the flours in and just give it a good shake for a few minutes.

• 3 cups rice flour
• 3 cups tapioca flour
• 3 cups cornstarch (you may sub potato starch as well)
• 3 tablespoons potato flour (not starch! Sometimes i just leave this out and it's just fine)