Gluten Free Dairy Free Cardamom Almond Muffins or Quickbread

Servings: 12

Author:

Breads Muffins Gluten Free Quick Breads dairy free gfcf

Instructions

1 Whisk together sorghum flour, potato or corn starch, tapioca starch, sugar,
baking powder xanthan gum, cardamom and salt. Add eggs, milk substitute, oil and
flavoring. Mix until just blended.
2 For muffins, use paper liners in a muffin tin. Put about 4 Tablespoons batter in
each muffin cup. Bake at 375 for 22-25 minutes. Mini muffins bake 18-20 minutes.
3 For bread loaf, oil an 8 x 4 1/2” bread pan well. Put batter in pan and smooth
top. Bake at 350 for 1 hour.
4 Put muffins or bread on cooling rack to cool. When cool, mix together powdered
sugar, second amount of almond extract and 2-3 tablespoons milk substitute until
smooth. Add a little powdered sugar or liquid to make glaze thicker or thinner
as needed. Drizzle glaze on muffins or quick bread then sprinkle with toasted
almonds.