1 Review

These turned out well. Devoured with pats of butter. I used white rice flour for the gluten free rice flour & gluten free baking powder instead of cream of tartar which worked well as cream of tartar is a product of the wine industry so we don't consume it. For the salt I used sea salt and guar gum instead of xanthan gum to be corn free. I used demera dark brown sugar, no dried cranberries as I didn't have any and walnuts instead of pecans as that is what I had on hand. For the vanilla I used halal vanilla paste and for the milk I used rice milk mixed with a little yogurt. The oil I used was canola to be soy free. I would make these again for a healthy muffin.

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UmmBinat March 13, 2010
Gluten Free Hearty Oatmeal Muffins