gluten-free savory muffins

Name: gluten-free savory muffins
Ingredients: 6 cups gluten-free flour (I used equal part almond flour, coconut flour, fine cornmeal, but of course you can explore with other flours); 2 cups rolled oats (make sure they are marked Gluten-Free, in other words, that they were not processed in machinery processing regular grains); 1/2 cup Tapioca flour; 1 tablespoon Xanthan gum; 1 teaspoon salt; 2/3 cup nutritional yeast; 1 teaspoon dry sage; 4 eggs; 3 1/2 cups canned all-natural pumpkin (about 2 15 ounce cans); 1/3 cup sucanat; 1 cup olive oil or coconut oil; 1 1/2 cups dairy-free milk (almond, soy, rice, oat etc) or regular milk, if you don't mind making them dairy

levanacooks.com

This gluten-free savory muffins recipe is still a work in progress, but the initial results are quite promising. gluten-free savory muffins.

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Ingredients

6 cups gluten-free flour (I used equal part almond flour, coconut flour, fine cornmeal, but of course you can explore with other flours)
2 cups rolled oats (make sure they are marked Gluten-Free, in other words, that they were not processed in machinery processing regular grains)
1/2 cup Tapioca flour
1 tablespoon Xanthan gum
1 teaspoon salt
2/3 cup nutritional yeast
1 teaspoon dry sage
4 eggs
3 1/2 cups canned all-natural pumpkin (about 2 15 ounce cans)
1/3 cup sucanat
1 cup olive oil or coconut oil
1 1/2 cups dairy-free milk (almond, soy, rice, oat etc) or regular milk, if you don't mind making them dairy