Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "sickchick" in the Open Original Shared Link.

    Ingredients:
    2 large organic eggs
    ¾ cup light brown sugar
    Pinch salt
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Pinch nutmeg
    1 teaspoon rum extract
    1 teaspoon vanilla extract
    1 can pumpkin puree
    1 can evaporated milk (or substitute as your diet requires)
    ¾ cup gluten-free polenta
    1 ½ cup water
    Heavy cream
    Maple syrup

    Celiac.com Sponsor (A12):
    Directions:
    Preheat oven to 425F. Cook off polenta first, then set aside to cool. Keep lid on pan.

    In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.

    Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.

    I think this should be served warm. With maple whipped cream.



    User Feedback

    Recommended Comments

    Guest Marion Kunkle

    Posted

    Pumpkin Polenta Custard...the receipe does not tell the size can of pumpkin to be used. In the market they have 15oz and 28 oz.

     

    Link to comment
    Share on other sites
    Guest Barbara Vogt

    Posted

    I couldn't wait to try it. It tastes wonderful and a good treat for the little trick or treaters when they get done on Halloween.

    Link to comment
    Share on other sites
    Guest Beth Schmitt

    Posted

    I love your gluten-free recipes. My daughter was diagnosed 1 year ago when I found your site. We have so many great recipes, some we have altered for personal taste, but use the basic recipe. I have passed on your site to others that have recently been diagnosed and have no clue where to start. You give them not only a basic education, but recipes, products & hope of a 'normal' life. Thanks.

    Link to comment
    Share on other sites
    Guest Roberta Wall

    Posted

    This looks scrumptious! I've tried many of the recipes you've featured, and they've been excellent. Thanks for providing such interesting articles and recipes. Living gluten-free is becoming easier and easier with people like you helping us!

    Link to comment
    Share on other sites
    Guest Sophia Armas

    Posted

    I am not a celiac person but I have a son under 1 year and am introducing foods. It's a healthier way to start good eating habits.

    Link to comment
    Share on other sites
    Guest helen kantros

    Posted

    I am very happy to find your site. I was diagnosed with celiac 10 years ago and it's nice to get different recipes.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Paula Santos.
    200g (14 oz.) flaked coconut
    4 eggs
    2 can condensed milk
    1 teaspoon baking powder
    200ml coconut milk

    Beat all ingredients using blenders. Put mixture in a baking pan(greased and powdered with corn starch). Preheat oven to 350 and bake for 40 minutes.


    Scott Adams
    2 small boxes of cranberry (Jello Brand) Jello or any
    red Jello
    ½ cup sugar
    1 bag of fresh cranberries.
    ½ -1 cup pecans (or nuts of choice)
    1 softened package of Philadelphia Light or Regular cream cheese
    1 can of crushed pineapple (Dole is the best), drained thoroughly
    Put cranberries in a pan of water and add sugar. Cook until cranberries begin to pop open. Remove from heat, and while its cooling fold softened cream cheese into cranberries and it will melt. While that is cooling, make Jello only ½ way (use only hot water, do not add the 2nd step of cold water once granules are dissolved.) Refrigerate until softly gelled, then add remaining ingredients and mix. Refrigerate until ready to serve. It is very pretty, colorful and festive!
    ...


    Destiny Stone
    Having a restricted diet can be expensive. I spent $6.00 on a vegan, gluten-free, sugar-free ice cream bar because I was so happy to actually find ice-cream I could eat. Ice-cream  doesn't need to be that expensive, after all it's not expensive to make. This is a recipe that is going to be my summertime treat staple. Finally, a dairy-free, sugar-free, soy-free and gluten-free fudgsicle that is delicious, extremely easy to make, and because of the avocado it's also healthy! You will need 12 Popsicle molds for this recipe.
    Dairy-Free Fudgesicles (Gluten-Free)
    (Makes 12 Bars)
    Ingredients:

    ½ cup raw cocoa ⅓ cup agave nectar (or to taste) 1 ripe avocado 1 can (15 ounces) coconut milk (use light for a low calorie treat) 1 container (11...


    Jefferson Adams
    Practically nobody doesn't love ice cream, and home made ice cream garners even more love, still. However, making ice cream from scratch can be a time-consuming, labor-intensive exercise.
    One solution to that problem lies in this simple recipe and method for making about four cups ( 8 servings) of delicious vanilla ice cream at home in a bag. Kids will love making and eating their own refreshing ice cream.
    For each person making ice-cream, you will need two pint-size resealable plastic freezer bags, one gallon-size resealable plastic freezer bag, and gloves or a towel to keep your fingers from freezing.
    If you have more than one kid, you can divide the existing recipe between them, so they can both make ice cream. For more ice cream, scale the batch accordingly. Add fruit or other...


  • Recent Activity

    1. - Scott Adams replied to Jean Shifrin's topic in Traveling with Celiac Disease
      2

      Travel Abroad

    2. - Wheatwacked replied to Dhruv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      20

      Confused with test results

    3. - trents replied to Elliebee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Does Hashimoto’s Hypothyroidism elevate Ttg levels ? I have had 3 blood test results where ttg levels are around 39-43 (range 0-19). The first test was in 2021 before I was diagnosed with autoimmune thyroid disease. I had an endos

    4. - Elliebee replied to Elliebee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Does Hashimoto’s Hypothyroidism elevate Ttg levels ? I have had 3 blood test results where ttg levels are around 39-43 (range 0-19). The first test was in 2021 before I was diagnosed with autoimmune thyroid disease. I had an endos

    5. - Scott Adams replied to Elliebee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      12

      Does Hashimoto’s Hypothyroidism elevate Ttg levels ? I have had 3 blood test results where ttg levels are around 39-43 (range 0-19). The first test was in 2021 before I was diagnosed with autoimmune thyroid disease. I had an endos


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,780
    • Most Online (within 30 mins)
      7,748

    Tcoopster
    Newest Member
    Tcoopster
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      68.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Elliebee
    • mswhis
    • Dhruv
      20
    • Sking
    • jmiller93
      8
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...