Ingredients
2¾cupsrice flour
1cupmillet flour
¾cuptapioca flour
¾cupdate sugar
½cuparrowroot starch
2½tspxanthan gum
2½tspcream of tartar
1⅔tspbaking soda
1½tspsalt
1tspground ginger
2cupsbuttermilk
5eggs,separated
1cupVegetable Oil
2tbsphoney
2cupsfresh blueberries
Preparation
Preheat the oven to 400 degrees F. Grease two 12-cup muffin tin or line with paper liners.
Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.
Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.
Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; the batter should be very porous. Pour batter into muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean for about 15 to 20 minutes.
