Gluten and Dairy Free Chocolate Cupcakes

• 14 cup tapioca flour
• 2 tablespoons garbanzo flour
• 14 cup rice flour
• 13 cup oat flour (gluten-free)
• 12 teaspoon baking powder
• 34 teaspoon baking soda
• 14 teaspoon salt
• 13 cup cocoa
• 34 cup sugar
• 1 teaspoon rice vinegar
• 1 cup rice milk
• 1 12 teaspoons vanilla extract
• 13 cup canola oil
• 13 cup oat flour (gluten-free)
• 13 cup tapioca flour
• 12 teaspoon xanthan gum

1. Preheat oven to 350 degrees.
2. Grease 12 muffin cups.
3. Blend first 9 ingredients; set aside.
4. In another bowl, blend vinegar, rice milk, vanilla and oil; set aside.
5. In third bowl, mix last 3 ingredients together.
6. Add rice milk mixture to first flour mixture and mix well.
7. Add remaining flour mixture and blend until smooth.
8. Beat for 1 minute more.
9. Pour batter into prepared muffin tins and bake for 25 minutes.

tapioca flour, garbanzo flour, rice flour, flour, baking powder, baking soda, salt, cocoa, sugar, rice vinegar, rice milk, vanilla, canola oil, flour, tapioca flour, xanthan gum

Taken from www.food.com/recipe/gluten-and-dairy-free-chocolate-cupcakes-470260 (may not work)