Apricot or Pineapple Carrot 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, 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 firstâit 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.
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
1 cup walnuts, shelled
¼ cup water or rice milk
¼ cup olive oil
1 - 15 ounce can apricot in juice (or unsweetened pineapple)
4 large carrots
- 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 minutes.
As always, Celiac.com welcomes your comments (see below).