Corn-free Corn Muffins

1/3 c each: white rice flour, brown rice flour, sorghum flour

3/4 c Arrowhead Mills Organic Rice and Shine Cereal

2 T sugar

2.5 t baking powder

3/4 t salt

2 eggs, beaten

1 c milk substitute

1/4 c unrefined coconut oil, melted*

Preheat oven to 400 degrees. In a medium bowl stir together flours, rice cereal, sugar, baking powder and salt. In a small bowl combine eggs, milk substitute and melted coconut oil. Add egg mixture to flour mixture. Stir just until moistened. Spoon batter into 12 greased or line muffin cups. Bake for 15 minutes or until tops are lightly browned and toothpick comes out clean.

*To prevent coconut oil from solidifying as you mix it with the milk and eggs, microwave the milk substitute for 30-60 seconds before adding to the eggs. Then add melted coconut oil.

I have a confession to make. I actually forgot to add the sugar when I made these and they still tasted good so feel free to leave it out if you are trying to avoid sugar.

Green chili "corn" bread: drain a 4 oz. can of diced green chilies, fold into prepared batter before spooning into muffin cups

GFCF Pumpkin Bread

1 c white rice flour

1 c brown rice flour

1.5 c sorghum flour

1/4 c ground flaxseed

1 t xanthan gum

2 c sugar

2 t cinnamon

2 t nutmeg

1 t salt

2 t baking soda

1/2 c organic extra virgin coconut oil, melted

1/4 c apple and plum baby food (or other flavor, just make sure it's gfcf)

2/3 c water

1 can (15 oz.) pumpkin puree

3 eggs, beaten

Preheat oven to 350 degrees. Combine dry ingredients in one bowl, and wet ingredients in another. Combine wet and dry ingredients and mix thouroughly. Fill 24 lined muffin cups or 2 greased loaf pans. Bake loaves for 50-60 minutes. Bake muffins for 20-25 minutes. Test with a toothpick to make sure they're done.

I made french toast with this bread and topped it off with pure maple syrup and chopped pecans. It was so good it could pass as dessert. You definitely want to serve it with eggs or some other protein to avoid a sugar crash.