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Rhubarb Muffins (Gluten-Free)
http://www.celiac.com/articles/1167/1/Rhubarb-Muffins-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Rita Smith. Ingredients: 1 ¼ cups of brown sugar ½ cup

This recipe comes to us from Rita Smith.

Ingredients:
1 ¼ cups of brown sugar
½ cup oil
1 egg
2 teaspoon vanilla
1 cup buttermilk or sour milk
1½ cups diced rhubarb
½ cup nuts (optional)
2 ½ cups gluten-free flour (I used Gifts of Nature)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Directions:
Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.

Topping Ingredients:
1 or 2 teaspoons melted butter
1/3 cup sugar
1 teaspoon cinnamon

Directions:
Sprinkle on muffins and bake at 400F for 15-20 minutes.