From Linda Clark, CNC

• 1 cup Sorghum flour
• 1/3 cup Quinoa flour
• 1/3 cup Tapioca starch
• 1/4 cup Xylitol
• 1 teaspoon Xanthum gum
• 1 tablespoon Gluten free baking powder
• 1 teaspoon Baking soda
• 1/4 teaspoon Sea salt
• 2 Eggs
• 1 1/4 cup Mashed banana (about 3)
• 1/4 cup Nut oil
• 1 teaspoon Cider vinegar
• 3/4 cup Dried cranberries

Preheat the oven to 350 degrees.  In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.  Mix well  and set aside.  In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.  Add dry ingredients and mix just until combined.  Stir in cranberries.  Spoon batter evenly into each cup of prepared muffin tin.  Let stand for 30 minutes.  Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.  Remove from the pan immediately and let cool completely on a rack.