Preheat the oven to 390°F / 200°C.

Combine the rice flour, tapioca starch, baking powder, baking soda, guar gum, and salt in a large bowl. Mix well to combine.

Place the almond milk and ghee into a small saucepan and heat very gently until the ghee has melted and the almond milk has warmed through. Set aside to cool slightly.

Whisk the eggs in a bowl, then gradually whisk in the ghee/almond milk mixture.

Add the egg mix to the flour mix and use a whisk to combine very well. There should be no lumps.

Divide the mixture between a greased muffin pan, approximately 2/3 full. You could also use muffin molds here.

Bake in the oven for 20 minutes, then without opening the oven door, reduce the temperature to 355°F / 180°C.

Remove and enjoy!