IBS CURO

Low FODMAP Recipe - Vanilla Muffins


Ingredients

1 cup & 3 tbs. & 1 tsp. water (300ml)

½ cup rice flour (85g)

¾ cup corn flour (105g)

¼ cup Orgran Gluten Substitute - GFG (40g)

4 level tbs. potato starch (40g)

2 eggs, beaten

4 tbs. melted margarine

¾ cup raw sugar (165g)

½ tsp. salt (8g)

1 tsp. vanilla essence

1 Cup Rice  milk

4 tsp. gluten free baking powder (16g)



Method


Preheat oven to 180ºC (355ºF).

Grease muffin tray.


Combine all dry ingredients and margarine in a bowl.

Rub margarine through dry ingredients to a fine crumb.

Add warm water to beaten eggs (to make up 300 ml) & mix with dry ingredients until batter is of a smooth consistency.

Spoon mixture into greased muffin tray.

Allow mixture 10 mins standing time, covered with a clean tea towel.

Place into oven and bake for approx. 15 min or until golden brown.

Remove from tray and allow to cool on a wire rack.

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