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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Easy Gluten-Free Pumpkin Coffee-Cake or Squares (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Thu, 23 May 2013 13:03:32 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/21948/1/Easy-Gluten-Free-Pumpkin-Coffee-Cake-or-Squares-Gluten-Free/Page1.html#Comment5149</link><description><![CDATA[This sounds like a delicious gluten-free dessert option, however I would steer clear of qualifying it as low GI. As someone who has hypoglycemia and gluten intolerance I know tapioca and rice have the highest GI's of any flours, and potato is not much better. Gluten-free recipes using almond or garbanzo flour are best. Garbanzo flour is best used in small quantities in banked goods because it turns mealy (ie. in peanut butter cookies, where PB is the bulk of the base).<br/><br/>
(Comment posted by saffron at 7:33 am, Tue 8th Dec 2009)]]></description><author>no@spam.com (saffron)</author><pubDate><![CDATA[Tue, 08 Dec 2009 07:33:07 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21948/1/Easy-Gluten-Free-Pumpkin-Coffee-Cake-or-Squares-Gluten-Free/Page1.html#Comment5149</guid></item></channel></rss>