2.3 ounces brown rice Flour (about 1/2 cup)

2.1 ounces tapioca flour (about 1/2 cup)

1.8 ounces almond meal flour (about 1/2 cup)

1.05 ounces sweet white sorghum flour (about 1/4 cup)

3/4 cup granulated sugar

1/3 cup unsweetened cocoa

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup low-fat buttermilk

4 tablespoons unsalted butter, melted

2 tablespoons canola oil

2 large eggs

1/3 cup semisweet chocolate minichips

Cooking spray.

1. Preheat the oven to 350 °.

2. Although or slightly bucket of flour in measuring cups dry; level with a knife. Combine the flours, granulated sugar, and the 5 following ingredients (through the salt) in a medium bowl; stir with a whisk. Make a hole in the middle of the mixture. Combine the buttermilk, melted butter, oil and eggs; stir with a whisk. Add to the flour mixture, stirring until it is damp. Double at minichips of chocolate.

3. Place the linings of cup 15 mollete role in muffins cups; coatings of layer with oil in aerosol. Pour in the cups prepared. Bake at 350 ° for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the mold on a grid; remove from skillet.