Gluten-Free Muffin Recipe for People with Food Sensitivities

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Gluten-Free Muffin Recipe for People with Food Sensitivities

Do you have food sensitivities? If you have diarrhea, gas, constipation, headaches, muscle cramping, skin problems, exhaustion, menstrual discomfort, ADD, ear infections, eczema, asthma, arthritis, muscle pain, high cholesterol, or mood swings then you do have food sensitivities! We are all looking for ways to feel better, perhaps using medications, vitamins, minerals, homeopathics, or herbs. Maybe the solution is easier than we think? Consider foods!

When you eat foods that your body does not want your body expends energy trying to get rid of the food. Wouldn’t it be better if your body could use the energy for healing?

When you stop including your food sensitivities in your diet, you feel better on all levels: Physically, your symptoms reduce and you have more energy. Mentally, your memory and clarity improve. Emotionally, you are in a better mood. And spiritually, you feel your spiritual connection more easily.

The most common food sensitivities are milk (and milk products), wheat (and wheat products, including old forms of wheat such as kamut and spelt), corn (yes, this includes corn chips and popcorn), and refined white sugar.

To help you avoid these ingredients here is a recipe for rice flour muffins (gluten-free muffins):

Gluten-Free Muffin Recipe | Rice Flour Muffin Recipe

1-1/2 cups rice flour

1 tsp guar gum

1-1/2 tsp baking powder

½ tsp sea salt

1 cup water

1/3 sup safflower oil

1/3 cup organic raw sugar

3 eggs

  • Preheat oven to 325 degrees F.
  • Sift together the rice flour, guar gum, baking powder and sea salt.
  • In a bowl, mix together the water, oil, raw sugar, and eggs. Mix in the dry ingredients.
  • Pour into well-greased muffin tins and bake for 15 to 20 minutes, until they spring back to the touch.
  • Let the muffins cool in the tins for a few minutes before removing them to finish cooling on a wire rack.

Variation 1: add 1/3 cup blueberries

Variation 2: replace the raw sugar with the same amount of maple syrup and add ¼ cup chopped walnuts.

I suggest that you either eat the muffins right away or freeze them. Gluten-free muffins get stale more quickly than muffins that are made with wheat flour, so freezing them after baking is imperative if you want to eat them later. When you’re in the mood for a gluten-free muffin, just warm one in a toaster oven or in a microwave.

Your Food Sensitivities

To find out what food sensitivities you have, schedule an appointment with inner guidance communication coach and holistic nutritionist Monica Levin. She consults with clients in her Wixom Michigan office as well as over Zoom. 248-656-2505

More Gluten-Free Recipes

Are you interested in more gluten-free recipes? Purchase one of Monica’s recipe books.