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Pumpkin Muffins (Gluten-Free)
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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Sue Shouldis.
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.
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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