Blueberry Peach Muffins

1^½ cups sorghum flour

1 cup blanched almond flour

½ cup tapioca flour

2 teaspoons baking powder

1 teaspoon xanthan gum

½ teaspoon baking soda

½ teaspoon sea salt

½ teaspoon ground nutmeg

Wet Ingredients 

2 large eggs

½ cup raw honey

½ cup non-dairy milk

⅓ cup melted coconut oil

¼ cup unsweetened applesauce

2 teaspoons vanilla extract

1 teaspoon almond flavoring

1 cup diced peaches

1 cup blueberries

1. Preheat your oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. Whisk together the dry ingredients in a large bowl.
3. In a separate bowl or 4-cup glass measure, add the eggs and whisk. Then add the remaining wet ingredients. Whisk together well.
4. Pour the wet ingredients into the dry and whisk together well. Fold in the fruit. Use a 1/3 cup measure to add batter to muffin cups. Fill to the top!
5. Bake for about 25 minutes (longer if using frozen blueberries). Remove muffins from pan and let cool on a wire rack. 

All of the below can usually be found at Harris Teeter, Whole Foods, Trader Joes and Amazon.

 Xanthan Gum

Xanthan Gum is a common additive that acts as a thickening agent, binder, and emulsifier (1). 

Whereas a thickener does just that, a binder holds ingredients together and an emulsifier blends those that would otherwise remain separate, such as oil and vinegar. This makes xanthan gum

popular in baking — especially gluten-free goods, which lack gluten’s binding capacities. You can find it it the baking section in most grocery stores.

Substitution:

Use 1 egg white to replace every tablespoon (4.5 grams) of xanthan gum.

Sorghum flour is a gluten-free flour with a mild, sweet flavor and smooth texture. It's commonly used to make gluten free baked goods. It is typically combined with other gluten-free flours. 

Tapioca flour  is a slightly sweet flour that is extracted from the root of the cassava plant. This grain-free, paleo-friendly flour is a gluten free pantry staple great for baking and cooking.