Rice Flour Muffin/ Pancakes

Are you trying to figure out possible food allergies with your child?  Are you confused, frustrated, and a bit overwhelmed?  ME TOO!!  I came up with this recipe for a quick batter that works as pancakes or muffins and you can easily add to the recipe as you can reintroduce new foods or even to test new foods.  What's better for introducing something new than using something familiar?  If you've come across this recipe, odds are you have been scouring the internet looking for SOMETHING that might work. 

Here's a little back story, we have been dealing with trying to pinpoint allergen(s) for quite some time for a child under 2 years old.  Allergist won't do tests and I have been told that even if they did that those results are not 100% and give both false negatives and false positives.  The best method is elimination.  Well, what do you do when you eliminate the Top 8 allergens and your child gets worse?  You scour the internet some more for research and take papers to the doctor outlining your findings.  You try to pinpoint the culprit but you are exhausted and backed in to a corner.  This recipe is free of the Top 8, corn, meat, fresh fruit... you name it! So far these have been successful for us and I am excited to pass it along in hopes that it may help you!  I am just another mom, but feel free to leave comments or questions.  Need a sounding board as you search for your culprit?  Go ahead!!  I seriously don't mind.   You can also follow me on Pinterest here I have a few different allergy boards.

I haven't even used a measuring cup for these and it has worked every time!

Brown Rice Flour: about 1/2 cup
Hain Featherweight Baking Powder (corn free): about a tsp
Raw Cane Sugar: 1-2 TB
Water: just enough to get proper consistency

 Mix just enough water to make this a pancake like consistency.  (It will be light and almost bubbly)

From here you can spoon this onto a griddle and make pancakes.  (NOTE: be careful of cooking oils!  We think our little one has an issue here which is why I started baking these so there's no chance of cross contamination)

For muffins make sure you preheat your oven to 350 before you gather ingredients since batter takes less than a minute to throw together.  Spoon mixture into muffin liners to make them easier to remove.  Fill each of the remaining spaces with water.  This will help steam them as they cook.  They will not really brown but they will be firm when done (15-18 minutes)  They won't be too sticky the way some Asian dumplings can be but not quite a muffin.  It's a nice place in the middle.

 The baking powder gives them just a little bit of a lift so that they aren't dense.

 They are Kinley approved!!