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    Scott Adams
    Scott Adams

    Pumpkin Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Sue Shouldis.

    Directions:
    Put about 3 eggs in a bowl, whip them with a whisk, add a 15 oz. can of pumpkin and ½ cup of sugar.  Blend it in, then add a 1 ½ cups of milk, blend until smooth.  Add enough gluten-free flour mix (below) to form a loose but not thin batter (about 3 ½ to 4 cups) .  Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan.  Bake at 350F for 45 min. to 1 hour.  It should be done when it springs back and is a bit brown on top.  The muffins are very moist.

    Celiac.com Sponsor (A12):
    Gluten-Free Flour Mix:
    3 cups of rice flour (white or brown)
    1 cup of sorghum,
    ½ cup tapioca,
    ½ cup potato flour,
    5 teaspoons of baking soda,
    3 teaspoons of xanthan gum,
    3 teaspoons of soda,
    5 teaspoons of salt,
    5 tablespoons of sugar.



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    Guest Sue Andeerson

    Posted

    You have some great recipes.

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    Guest Deb

    I tried this recipe today and was quite disappointed with the results. From the outside, the muffins looked wonderful, but the interior was very pudding-like, and just wouldn't set, no matter how long I left it in the oven. Considering how horribly expensive these ingredients are, I was especially disappointed with my results.

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    Guest genie

    Posted

    Should of read the ratings, not a good recipe. Why is there 5 tsp of baking soda and 3 tsp of soda? ????? A waste of product since the flour mix is not all used up in this recipe and I don't won't to use it for something else as to not wast another recipe.

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    Guest Debra Odekirk

    Posted

    I tried this recipe today and was quite disappointed with the results. From the outside, the muffins looked wonderful, but the interior was very pudding-like, and just wouldn't set, no matter how long I left it in the oven. Considering how horribly expensive these ingredients are, I was especially disappointed with my results.

    Hi. I corrected the 5 tsp soda to 5 tsp baking powder. I think that is what Sue meant. I also accidentally mixed this dry mix with the wet ingredients of another recipe for pancakes and the pancakes came out great. I have used my recipe mistake for a few years on my daughter with celiac. I know this diet is expensive and frustrating.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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    Scott Adams
    This recipe comes to us from A.J. McEvoy
    1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix)
    ½ Cup Canned Pumpkin Puree
    1 Large Egg
    ¼ Cup milk
    2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some
    anti-caking agents might contain grain products)
    ¼ Sugar
    2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger)
    2 teaspoon Honey
    1 small handful of your favorite raisins
    Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix...


    Scott Adams
    Mix in large bowl:
    1 cup yellow corn meal
    1 ¼ teaspoon salt
    1 cup white rice flour
    1/3 cup oil
    ¼ - ½ cup sugar
    1 large egg
    2 teaspoons xanthan gum
    1 cup milk or water
    2 tablespoons baking powder
    1 more cup water
    Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.


    Scott Adams
    Dry Ingredients:
    2 ½ cups gluten-free flour
    1 teaspoon xanthan or guar gum
    1 tablespoon baking powder
    1 ½ teaspoons baking soda
    1 teaspoon salt
    2 teaspoons orange peel, fresh or dried
    ¼ cup brown sugar
    2 eggs
    1 cup walnuts, shelled
    Dry Ingredients:
    ¼ cup water or rice milk
    ¼ cup olive oil
    1 - 15 ounce can apricot in juice (or unsweetened pineapple)
    4 large carrots
    Directions:
    Blend dry ingredients and nuts. Puree carrots and apricots and juice in blender or food processor (with orange peel). In small bowl, beat the eggs slightly. Add dry ingredients to wet and mix by hand – do not over mix or muffins will be tough. Pour into muffin tin and bake at 400F for about 18 minu...


    Betty Wedman-St Louis, PhD, RD
    Blueberry Muffins (Gluten-Free)
    This recipe originally appeared in the Autumn 2010 edition of Journal of Gluten Sensitivity.
    Ingredients:
    1 cup brown rice flour
    ½ cup rice bran
    1 ½ teaspoons baking powder
    1 egg
    2 tablespoons vegetable oil
    1 tablespoon honey
    ¾ cup orange juice or water
    ½ cup blueberries
    Directions:
    Preheat oven to 400 degrees F.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12 to 15 minutes, or until brown.  Makes 9 muffins.
    One muffin = 151 calories, 3 g Protein, 21g Carbohydrates, 8g Fat, 194mg Sodium


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