1 cup brown rice flour
1/2 cup potato starch
1 tablespoon gluten-free baking powder*
1/2 cup sucanat
1 tablespoon ground flax seeds
1/4 cup water
1/2 cup apple sauce
1/2 cup rice milk
1 teaspoon gluten-free vanilla extract
1/4 cup berry jam
Whisk together in a bowl the brown rice flour, potato starch, baking powder, and sucanat. Set aside. In a separate bowl, whisk together the ground flax seed and water. To this bowl, add the apple sauce, rice milk, and vanilla extract. Beat until well combined. Add to the dry ingredients, and mix until combined. Spoon into paper-pan lined muffin pans. Using a spoon, make a small dent in the top of each muffin, and fill the hole with 1 teaspoon of berry jam. Bake at 350 degrees F for approximately 35 minutes. Makes 10 muffins.
*You can make your own gluten-free, corn-free baking powder from 1 cup arrowroot powder, 2/3 cup cream of tartar, 1/3 cup baking soda.