I am a Sunday School Supervisor at my church. Once a year I have my teachers and helpers in for a tea to thank them for all they do. I found out last year that one of the helpers follows a gluten free diet. Thankfully I had fruit so she had something. So this year I am trying out gluten free recipes ahead of time. I just made this recipe and everyone who has had it likes them.
DATE NUT MUFFINS
1 c corsely chopped dates (if purchased chopped check for gluten)
1/2 c chopped walnuts
3 Tbsp. vegetable oil
2 tsp baking soda
1/2 tsp salt
1 c boiling water
3/4 c sorghum flour
2/3 c whole bean flour
1/4 c tapioca starch
(I used 1 2/3 c Bob's Red Mill gluten free flour in place of the previous three ingredients)
3/4 c granulated sugar
1 1/2 tsp xanthan gum
2 eggs
1 tsp vanilla (I used real vanilla extract)
In medium bowl combine dates, oil, baking soda, salt and boiling water. Let sit for 20min.
In another bowl combine sorggum flour, whole bean flour, and tapioca starch, sugar, and xanthan gum, and walnuts. Mix well & set aside.
Combine eggs and vanillabeat well.Stir into date mixture. Add to dry ingredients and mix until just combined.
Spoon batter into greased muffin pans. Let stand for 30 minutes. Bake in preheated oven at 350 degrees for 18 to 20 minutes. Remove from pans immediately and cool on rack. I also made some mini muffins - and baked for 14 minutes.