My muffins are definitely getting better. I adapted these ones from a recipe at The Balanced Platter for lemon and coconut cupcakes. I left off the icing because of the overload of sugar and removed the coconut because I had none left. They are soft and moist which is more than I can say for some of my early gluten-free attempts. One of the issues with gluten-free baking is that it doesn’t last longer than a few days so it is a good idea to freeze them individually and use them as you need them. If you are taking one to work for morning tea like me, it will have defrosted by the time you need it. If you have a hankering to eat one immediately, then pop it in the microwave and it will come out soft and delicious. By the way, you can buy the brown rice flour here and potato starch here.
My husband is confused about what I can eat and what I can’t and marinated a pork loin in a garlic mixture on Friday night. I took two bites before I realized and freaked out – with reason because there was a reaction, which is only just righting itself today, Sunday. I have now made a chart for him. You can see it below the recipe. This is according to the book, Food Intolerance Management Plan by Dr Sue Shepherd, who is considered a forerunner authority on the low FODMAP diet and works together with the Monash University which does some of the most cutting edge research on food intolerances.