gluten free blueberry muffin recipe to use up rice pulp, which is leftover from making rice milk. If you want a faster way to make rice milk, check out the shortcut method. I've made this three or four times in the past month or so- it's that popular. This is one of a trifecta of the hubby's favorite gluten free cakes.
Update 1/4/2015: this is one of the most frequently cooked things in our household. I've found that the gluten free flours don't absorb as much oil and liquid as regular flour, so I've updated the recipe below.
If you don't have blueberries, this cake is wonderful with sliced Italian prune plums. Or you can swirl jam into the top of the cake if you're out of fresh fruit.
Toss 1 C frozen blueberries with a dusting of gluten free flour. Set aside.
Combine in a bowl:
1 C leftover rice pulp from straining rice milk
1/2 C gluten free flour (I mix brown rice flour, tapioca starch, potato starch)
1 tsp psyllium husk powder
1.5 tsp baking powder
0.5 tsp baking soda
0.25 tsp kosher salt
1/4 C sugar
Separately combine wet ingredients:
2 TB butter
1/2 C yogurt (I use Nancy's plain yogurt)
1/2 C water
1 tsp vanilla
Add wet and dry mixtures and stir. Now add the frozen blueberries and stir just until combined.
Pour into greased large 12 muffin pan, or pour into an 8"x8" pyrex baking pan. I like the baking pan because it cleans up easier.
Bake at 350 F for 50-55 minutes or until set (timing depends on how wet your rice pulp was). The rice pulp makes it cook a lot slower than a normal cake would.
Freezes well, just microwave to thaw and eat.