Preheat oven to 180°C/160°C fan-forced. Place patty cake liners into a 12-hole muffin tin.
Sift the flours, baking powder, bicarbonate of soda and xanthan gum into a large bowl.
In a medium bowl, place the rice bran, spinach, feta, tomatoes, parmesan, milk, oil and eggs and mix with a metal spoon until well combined. Add spinach mixture to flour mixture and use a metal spoon to stir until just combined.
Spoon the mixture evenly into prepared muffin holes. Sprinkle with extra parmesan cheese.
Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool. Enjoy warm or at room temperature for lunch or a substantial snack.
Per muffin: energy 987 kJ (236 Cal), protein 8.7 g, fat 10.1 g, saturated fat 2.8 g, carbohydrate 25.6 g, sugars 4.2 g, fibre 2.5 g, sodium 328.4 mg, GI low
Recipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.
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