Please share!!! I have to avoid gluten now, too, and I have been wanting to experiment with beans and coconut flour. This would be the perfect way to initiate myself - with a tried and tested recipe!!!

I'm not an SBer, but loosely follow Schwarzbein which is higher in carbs than what your average LCer does, so I would have no problem with a lowish carb muffin recipe!!!

Hope to hear from you soon, hope it is OK that a non-SBer lurked here (I was just looking through "New Posts" when I saw the words gluten-free and had to check it out!!!

Take care,

amanda

The original recipe is from southbeachfriends.net.

So I started w that, although I googled and found many recipes for brownies, cake, etc.
Lauren of healthindulgences has a yellow cupcake recipe made from beans and coconut flour.

I originally made a bean spice cake w/o any flour but felt that it would be less dense if some was added. Also it was very sweet...too.

So I used the recipe from SBF and at the end it had the option of adding flax, or flour....
Knowing how coconut flour absorbs I started w 3 T in spice muffins and also added 1/4 t baking soda.

This morning I baked up some lemon/walnut muffins and I have not tasted them yet but they did not rise as much as the previous test but still adequate. I used 2 T coconut flour. Still, the crumb looks perfect.

I have found garbonzos to be the best and least beany tasting for any bean cake/muffin, etc.

I also made a dozen muffins and ate 2 most of the time.

OMG! The lemon/walnut muffins are to die for.

I didn't put this in the above post but I grated the zest off half a lemon and added the juice.
I'm sure you could use lemon extract but I have some organic lemons so decided to zest.

2 T coconut flour seems right but I guess if you're making chocolate and adding cocoa, you'd want to reconsider since cocoa is flour.

I'll look at Lauren's chocolate cake when I get ready for that. I think it was LisaCNM who gave it kudos.

Of course its OK, Amanda!!