So ...I guess your searching for some answers, to make your transition into the gluten free world a little easier. For me the hardest meal to avoid gluten was breakfast.
Take waffles, french toast, pancakes, cereal, away as options .......Whats left ???? :-(
Feeling very limited with just fruit and eggs, as my choices.
Gotta tell ya...never really like either of them too much.
Muffin recipes were the first gluten free recipes I created. They're great in so many ways, a quick breakfast, a late night snack,
Throw them into a lunch box, pared up with fruit for a small meal, or for a snack on the run.
2 mashed bananas
1 cup sugar
1 tablespoon dark rum
2 teaspoons vanilla
2 med eggs
1/2 cup canola oil
1/2 teaspoon salt
1 teaspoon baking power
1 2/3 cup almond flour
1 cup tapioca flour
makes 12 medium size muffins
mixing this recipe is very simple,
place all the wet ingredients in the bowl first,
then add the dry ingredients, mix well and your done
bake 350 for 45 to 50 minutes or until done