Dakota Prairie Author & Freelance Writer





Yield: 12 muffins and 1 mini-loaf


With cold weather setting in, few things warm the heart and soul better than home-baked muffins.


If you didn’t know this recipe called for rice flour, you wouldn’t realize it was there. If you don’t have brown rice flour on hand, you can use 100% white rice flour, and vice versa. The brown rice flour will produce a darker muffin that looks and tastes more like a whole grain product. Either version is delicious!


The key to making this muffin is thoroughly mixing the ingredients and allowing the batter to sit for 20-25 minutes so the flours thoroughly hydrate. Don’t allow the batter to sit more than 30 minutes before baking.



Yield: 12 muffins and 1 mini loaf


1 ¼ cup white rice flour

½ cup brown rice flour

¼ cup + 2 teaspoons potato starch

3 tablespoons tapioca flour (starch)

3 tablespoons dry milk powder

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon xanthan gum

½ teaspoon salt

½ teaspoon cinnamon


½ cup butter, softened

1 cup granulated sugar

2 tablespoons molasses or honey

3 large eggs at room temperature

1 cup applesauce


Combine all the dry ingredients, blending them well. Cream eggs and sugar; add molasses/honey.

Add approximately half of the dry ingredients. Mix in half the applesauce, the remaining dry ingredients, and the rest of the applesauce.


Mix well and allow the batter to sit for at least 20 minutes and not longer than 30 minutes.


Preheat the oven to 375 degrees (Fahrenheit). Coat a 12-cup muffin tin and mini loaf pan. Fill the muffin cups to the brim. Place remaining batter in the mini loaf pan. Bake all for 25-30 minutes, testing with a toothpick to ensure they are thoroughly baked in the middle.


Cool on a rack and store in plastic bag or covered container.

Watch for the release of my gluten-free recipe book in late February 2023!


Made with ❤ by Wild Ink Pages.