gluten-free eats

I wanted to give these a bit more structure, so I replaced 1/4 cup of the oat flour with 1/4 cup of cassava flour, and I think I'm onto something. The muffins definitely have a more stable, lofty crumb. Do those words make sense? I don't know. They just look more organized inside and are less likely to fall apart if you pick them up.

But, as 1/4 cup of cassava flour weighs 35 grams and 1/4 cup of oat flour weighs 25 grams, I added an extra blob of applesauce to make up for the extra flour. Next time I'm going to use just 25 grams of cassava flour and see what happens.