Author Angela Litzinger at test.angelaskitchen.com
3/4cuppotato starch or corn starch
1tablespoongluten free baking powderadd ½ teaspoon more if egg free
1 1/2teaspoonxanthan gum or guar gum
2room temperature large eggsor 2 T ground flax + 6 T hot water stirred until thick
2/3cupmilk substitute of choice
1/2cupmild flavored oil
2teaspoonsgluten free almond extract or flavoring
3/4cupsifted powdered sugar
3/4teaspoongluten free almond extract
2-3teaspoonsmilk substitute of choiceI like almond milk for this
1/2cuptoasted sliced almonds
Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar, baking powder xanthan gum, cardamom and salt. Add eggs, milk substitute, oil and flavoring. Mix until just blended.
For muffins, use paper liners in a muffin tin. Put about 4 Tablespoons batter in each muffin cup. Bake at 375 for 22-25 minutes. Mini muffins bake 18-20 minutes.
For bread loaf, oil an 8 x 4 1/2” bread pan well. Put batter in pan and smooth top. Bake at 350 for 1 hour.
Put muffins or bread on cooling rack to cool. When cool, mix together powdered sugar, second amount of almond extract and 2-3 tablespoons milk substitute until smooth. Add a little powdered sugar or liquid to make glaze thicker or thinner as needed. Drizzle glaze on muffins or quick bread then sprinkle with toasted almonds.
Gluten Free Dairy Free Cardamom Almond Muffins or Quickbread —http://angelaskitchen.com/2007/01/26/gluten-free-dairy-free-cardamom-almond-muffins-or-quickbread/