Today begins a new featured section at My TEA CUPP Prayers…recipes for you!  Many people, including myself, have found better health with a gluten-free diet.  It can be a challenge to find good gluten-free recipes.  I’m slowly trying and revising recipes to share with you.  These all work at an elevation of 6000 feet, so you may adjust the liquid or flour for your elevation.

My road to being gluten-free was truly God’s answer to prayer.  I’ve had digestive troubles for years and prayed for good health.  Because I plan the menus for our church camp, I listened to a gluten-free webinar by Sysco last fall.  I thought the webinar would be mostly about Sysco products, but instead it gave the symptoms of those who need to eat gluten-free.  As I listened I thought, “Those are my symptoms!”  And so I set off on my own healthy-eating plan to make  me stronger for serving Jesus.

Today I share with you the first recipe in my collection:

Gluten-Free Blueberry Muffins

The yogurt or sour cream in these tasty muffins adds moisture and helps bind the flours together.

1 1/2 cups brown rice flour
1/2 cup tapioca flour
1 t. xanthum gum
1 t. baking powder
1/2 t. salt
1/3 cup sugar
1/2 t. soda
Mix together all the dry ingredients above.  Then add:
1 cup plain yogurt or sour cream
1 egg beaten
1/2 cup milk (depends on the humidity that day, I had to add 3/4 cup milk one day)
1 cup fresh or frozen blueberries
1/2 t. orange zest (just grate a bit of orange rind)

Use an ice cream scoop to spoon muffin mix into lined muffin pans.  Makes about 14 muffins.
Bake at 400 degrees F for 20 minutes.  Enjoy!

Oh, taste and see that the LORD is good. Psalm 34:8 (NKJV)