2 tablespoons gluten-free oat flour (I make my own by grinding oats in my food processor.)
1/2 teaspoons xanthan gum
1 tablespoons aking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1 cups buttermilk
1/2 cups sugar
1/4 cups fresh-squeezed Valencia orange juice
4 tablespoons unsalted butter
1 teaspoons vanilla extract
Orange Vanilla Buttermilk Muffins Directions
Preheat your oven to 400°. In a large bowl, mix the flours and starches (or use 2 cups prepared gluten-free flour) with the xanthan gum, baking powder and salt. In a separate bowl, whisk together the sugar and the wet ingredients. Add the wet ingredients to the dry ingredients and stir to combine, but don’t overmix. It’ll be a little lumpy.
Dollop the batter into greased muffin tins or prepared paper muffin cups. Bake for 10 to 14 minutes, rotating the pan midway through, until a toothpick comes out clean.