Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 07 Jun 2013
Offline Last Active Nov 08 2013 01:05 PM

Topics I've Started

Peanut Butter Banana Chocolate Chip Muffins

03 September 2013 - 08:31 AM

Peanut Butter Banana Chocolate Chip Muffins


These muffins are full of peanut butter and banana flavor! Make a batch of these and put them in the freezer so you can have an easy breakfast, lunch, or snack!
Recipe from: Michelle @ MyGluten-freeKitchen.com
Recipe type: Muffins & Quick Breads


  • 2 cups (8.5 oz) gluten-free all-purpose flour
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup butter or margarine, melted
  • ½ cup peanut butter (I used Creamy Natural Jif, feel free to use chunky)
  • 2 eggs
  • 4 very ripe bananas, mashed (=1-1/2 cups)
  • 2 tsp. pure vanilla extract
  • 1 cup chocolate chips 


  1. Preheat oven to 325°. Line muffin pan with paper muffin liners or spray well with cooking spray.
  2. In a large bowl, whisk all dry ingredients together until combined – flour, xanthan gum, baking powder, baking soda, salt, cinnamon and sugars.
  3. In a medium bowl, mix the softened butter, peanut butter, eggs, mashed ripe bananas and vanilla extract.
  4. Make a well in the center of dry ingredients and pour in the wet ingredient mixture. Stir until just combined. Stir in chocolate chips.
  5. Use a cookie scoop or about ⅓ cup measure to fill muffin cups about ⅔ full. Bake at 325° for 18-20 minutes or until toothpick comes out clean when inserted in center of a muffin. Cool 5 minutes in pan, then remove to cooling racks. Serve warm or at room temperature.
  6. Store at room temperature, or place in Ziploc freezer bag to store in freezer.


If using a gluten-free flour that has xanthan gum already in it, then omit the xanthan gum listed in this recipe. To make dairy-free, use your favorite dairy-free alternative in place of the butter and use dairy-free chocolate chips. You can easily adapt these to mini muffins, jumbo muffins or mini loaves, just adjust the baking time. As always, be sure to double-check all of your ingredients to ensure they are gluten-free.


Gluten Free Pumpkin Cheesecake Muffins

03 September 2013 - 07:51 AM

Gluten Free Pumpkin Cheesecake Muffins
Serves: 24
  • 3 cups all-purpose gluten-free flour (see note)
  • 1 1/2 teaspoons xanthan gum
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups cooked or canned pumpkin puree (not pie filling)
  • 1/2 cup oil
  • 3/4 cup apple sauce
  • 8 oz. package cream cheese
  • 1/3 cup granulated sugar
  • Chopped nuts (walnuts, pecans) or pumpkin seeds to top (optional)


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, beat cream cheese and 1/3 cup white sugar until light. Set aside.
  3. In a large bowl, combine flour, xanthan gum, spices, salt and baking soda. Set aside.
  4. In a medium mixing bowl, combine the eggs, 1 cup white sugar, brown sugar, pumpkin puree, vegetable oil, and apple sauce.
  5. Pour wet ingredients into dry ingredients, stirring just until combined.
  6. Fill muffin tins (greased or lined with paper cups) half full. Put 1-2 tsp cream cheese mixture in the middle, pressing down slightly.
  7. Sprinkle with 1 tsp chopped nuts or pumpkin seeds.
  8. Bake in preheated oven for 20-25 minutes, until a toothpick comes clean from the muffin part (do not touch the cream cheese, it is very hot!).
  9. Let cool in pans for 5 minutes before removing to racks to cool completely.


The flour blend is 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.


Awesome Vanilla Cupcakes

02 September 2013 - 04:59 PM

I made these vanilla cupcakes today with chocolate icing they are so delicious very moist!  Even gluten eaters loved them.   ingredients  
  • 1/2 cup soft butter
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup milk (I used Silk Almond Milk)
  • 2 teaspoons gluten-free Vanilla
  • 1 3/4 cups  Gluten-Free All-Purpose Baking Mix (Recipe below)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt 


1) Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers. (I didn't spray my cupcake papers and had no problems)

2) To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.

3) Add the eggs one at a time, mixing until just incorporated.

4) Combine the milk and vanilla.

5) Combine all dry ingredients 

6) Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process.

7) Spread the batter into the prepared pan. For cupcakes, scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin scoop works well here.

8) Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly — 30 to 35 minutes for a layer, or 20 to 22 minutes for cupcakes. (had to cook mine 25 mins. I'm thinking I need to test my oven temperature to be sure it is correctly heating)

9) Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice.

Yield: one 8" square layer; or one 9" round layer; or 12 cupcakes.

** I mix up the following and use as all purpose gluten free mix:

1 cup brown rice flour

2/3 cup potato starch (not potato flour)

1/3 cup tapioca starch

2 teaspoons xanthan gum

I double or even triple this this all purpose mix and store in freezer



So Frustrated

20 August 2013 - 05:54 PM

Went to new GI doc today and here is what he said. The old GI doc read the biopsy incorrectly. In order to have Celiac need 2 things to show up on biopsy and I forget what they are,  I only have 1 of them plus the old doc ordered the wrong Celiac blood work. So the new doc is ordering my slides from my biopsy to read them himself and he had me do the correct Celiac blood work today plus other blood work as well. He said he was not ruling out Celiac nor saying that I have it until he reads my slides and sees the results of the correct blood work. He said there are 10 different illnesses that look like Celiac. New doc said for me to eat a little gluten and see how my body reacts. Well I had REAL bread today for the first time in 4 months, oh it was so yummy, wasn't cardboard like gluten free is. So far no reaction thank God. Can't wait to test out pizza oh I miss pizza. I also had an X ray of my stomach today and he changed my meds. If the test today shows I don't have Celiac, I could be gluten sensitive and the test for that is I go into the doc's office and eat 2 muffins. One has gluten the other is gluten free. I eat one and I have no idea if its gluten free or gluten. I then wait and see how my body reacts after awhile I eat the other one still not knowing if it is gluten or gluten free. If I react to the gluten muffin then I have gluten sensitivity, I am praying its not Celiac nor gluten sensitive cause the diet is very depressing and super expensive. So today we are starting all over again and trying to figure out what is causing my issues. Oh gee this is so not fun. I just want the chronic diarrhea to be gone and have my life back. 4 1/2 months of this is long enough! I have to be honest, I am a little upset with the old GI doc. If he didn't have enough knowledge with Celiac he should of been honest and said it looks like Celiac but I am going to send you to a doc that specializes in Celiac. I would rather had him be honest then play a guessing game with my health. It's a little depressing starting over but thank God this new doc appears to know what he is talking about, he is a Celiac Specialist.

Is It Possible To Get Gluten From The Dishwasher?

19 August 2013 - 12:09 PM

I have my own set of pots and pans which I only cook gluten free in them and I wash them by hand separate from anything else plus my cooking utensils.  However I wash my plates, cups, glasses and silverware in the dishwasher along with gluten dishes ect.  Am I asking for trouble using the dishwasher this way? After I wash my pots and pans then I wash the pots and pans that were used for gluten.  Just want to make sure I am safe since I live with gluten eaters and I am the only gluten free person in the house.  Which I keep my food separate and cook separate from gluten food.


Celiac.com Sponsors: