FAILSAFE Muffins, My Way

As I mentioned in an earlier post, we are going on an elimination diet (the FAILSAFE diet minus gluten and casein) in a couple of weeks, and then challenging gluten, dairy, and a couple other food components to see what might be contributing to some of our health issues.

Here is my current version of a popular muffin recipe in FAILSAFE circles. It has also been modified to be gluten- and casein-free (GF-CF). The kids like them okay, so I can see them being something to help fill our tummies as we go through what is bound to be a strange and boring few weeks of limited food choices.

GF-CF, FAILSAFE Muffins
makes 1 dozen regular-sized muffins

2 cups brown rice flour
1/4 cup white sugar
3/4 tsp sea salt
1 tsp cream of tartar
1/2 tsp baking soda
1 tsp xanthan gum (all I had--guar gum instead would be FAILSAFE-er)
1/4 cup pure maple syrup
scant 1 1/4 cup water
1 egg
3 Tbsp rice bran oil

Preheat oven to 350 degrees F. Grease muffin tins with a FAILSAFE oil (only rice bran oil or ghee, as far as I know) or line with paper muffin cups.

In a large mixing bowl, combine all dry ingredients with a whisk. In a smaller bowl, whisk together syrup, water, egg, and oil. When the oven is hot and the muffin tins are prepared, pour liquids into dry ingredients and mix batter with spoon only until moistened.

Divide batter into the 12 muffin cups. Bake immediately at 350F for 12 to 15 minutes. Use a toothpick in the center of a muffin to test for doneness.
___
Here are several FAILSAFE, GF-CF variations I have read about, but have not yet tried.
Savory muffins: add pressed garlic and cut the sweetener
Dessert muffins: bake as mini-muffins, serve drizzled with maple syrup or canned pears in syrup
Breakfast muffins: make a fried egg muffin "sandwich"

***edited to add nutritional data, calculated at, you guess it, www.nutritiondata.com***
Per 1 serving (1 muffin)
Calories: 166
Fat: 5g
Carbohydrates: 29g
Protein: 2g
Calcium: 1%
Iron: 4%
See the entire breakdown here: http://www.nutritiondata.com/facts-C0002CFSqqcqq0GFqqcqq0CFqq0Muffins-01c501n-00o21Kh-01c21Ki-04q3088-03E21Un-01D403U-00P41SC-00P21SM.html
***

I found these muffins acceptable as a breakfast or a snack. The texture does not have the crumb of a wheat-flour muffin made with milk, but rather gets a little gummy in your mouth the more you chew. Not enough to be bothersome, though.

Next, I'm going to experiment with some FAILSAFE, GF-CF waffle recipes, since that is a beloved breakfast at my house. I will miss my Bisquick, that's for sure.