Thank you for such an informative site. I have a toddler who is allergic to wheat dairy nuts and egg. I have been trying so hard to make him light fluffy, low sugar banana muffins. I have been creating muffins which look amazing, are raising well, but inside are thick and solid rubber. Wheat muffin recipes suggest minimal stirring of the dry and wet ingredients... and I have attempted to do the same - could this be where I'm going wrong? You mention the importance of a Stand mixer... Should I be beating my mix, and then letting it rest? ( I'm using xantham gum, gf flour, soy milk for increased fluid, a dairy free margarine). Would love to hear your thoughts !

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