Going gluten free is a challenge. One keeps tripping over gluten in all sorts of places. You have to re-think all your “go to” quickies, your sauces, your treats, everything.
After baking gluten free for a few months my own version of “flour” 2 cups flour = 3/4 cup brown rice flour + 1/2 cup almond meal + 1/4 cup sweet rice + 1/2 cup tapioca starch + 1 tsp Xanthan gum. This gives more taste and some protein.
Muffins are useful and handy little things. They travel easily and freeze well. Here are some of my favourites