Mmmmmmmm Yum! I created these morsels of deliciousness for my mom, she needed something in the morning that wasn't laced with gluten, but also something gluten free that didn't crumble in your hands, taste terrible and contain ingredients that were worse than the gluten version of a muffin.

I made these muffins with organic brown rice flour and a little arrowroot flour. Arrowroot is a starch derived from a tropical plant called maranta arundinacea. It is usually used to thicken sauces instead of using cornstarch; which so many people cannot digest these days. It has been known to sooth digestion, reduce diarrhea and help with urinary tract infections, it's a pretty awesome rhizome actually.

Brown rice flour behaves very similar in baking to whole wheat flour, although good organic local whole wheat flour is higher in nutrients in general, brown rice flour is a great alternative for people who are watching how much gluten they are eating. Gluten in general (even for people without celiac disease) has been shown to disrupt the digestive system, create a fog in the brain and increase inflammation in the body as a whole. When I do have gluten which is usually in bread form, I try to eat a local and organic red fife wheat version or an einkorn wheat that has been fermented (sourdough). These breads and types of wheat are closer to the heirloom grains that our ancestors ate (which contain less chains of amino acids) so they are much easier on the digestive tract, as our bodies can recognize the proteins much better and break them down into an absorbable source of nutrients.