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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Banana or Pumpkin Muffins (Gluten-Free)


    Scott Adams

    This recipe comes to us from Belinda Meeker.


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    Ingredients:
    3 medium ripe Banana's smashed or 9 ounces of pumpkin
    1/3 maple syrup
    1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade)

    Directions:
    Mix together and set aside.

    Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container).

    Muffin Mix Ingredients:
    2 cups gluten-free flour
    1 teaspoon xanthan
    1 cup packed brown sugar
    1 teaspoon baking soda
    ½ teaspoon salt
    1 teaspoon pumpkin spice
    2 table spoons buttermilk powder
    2 eggs beaten
    1/3 cup vegetable oil
    ½ cup water

    Directions:
    Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.


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    Guest Betty Eckard

    Posted

    This is the best recipe I have found 3 cheers to Melinda for giving specific instructions. Love them!!

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    Guest Helen

    Posted

    This was a delicious recipe. a little heavy and gooey but the sweetness made that ok.

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    Guest mary jane

    Posted

    Mmm! I used bananas and mixed in some dried cranberries and chocolate chips (about 1/4 cup each)... very good!!!

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    Guest Lynne Marie

    Posted

    I modified this recipe & my husband said they are the best muffins he's had! Reduce brown sugar to 1/2 cup; substitute mashed, cooked sweet potatoes for 2 of the bananas; added 1/2 cup broken pecans

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    Guest Laurie

    Posted

    Best gluten-free muffins I have made so far. I made banana and added 1 cup toasted chopped walnuts and 1/4 C flax seed. Very, very moist. They freeze well if you don't eat them quickly. Family loves them.

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    Guest ModestlyCanada

    Posted

    Very good, I used pumpkin from a can. The cooking time is way off mine took about 20-25 minutes. Would defiantly make these again.

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    Guest Julie

    Posted

    The best I've ever had! Easily adaptable for egg and dairy allergies as well. Thanks!

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    This is THE best gluten-free muffin I have ever had. I made the banana version and this week I am going to make pumpkin. I mean really - so amazingly good. YOU MUST MAKE THEM!

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    This is really an awesome gluten free muffin! I made the pumpkin muffin version. To make the flour, I combined 1 1/4 cups of sorghum flour, 1/2 cup sweet rice flour, and 1/4 cup millet flour. I would highly recommend this.

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    Can I just ask, maybe I'm missing it....I'd love to make these, but 1/3 WHAT of maple syrup??? 1/3 cup?

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    Guest Angela

    Posted

    I made these muffins today and they were really good. This was the first homemade gluten free thing I have baked. i used pumpkin and added a cup of mini choc chips (just in case something needed to be masked). I didn't have foil liners. I made12 muffins with paper liners in a muffin pan and 9 mini muffins (no liners). My friend couldn't even tell they were gluten free.

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    Guest Lance

    Posted

    I substituted 1 cup of buckwheat flour, golden syrup for maple, soy milk for water; omitted xanthum and buttermilk powder; only used half cup brown sugar...

    they are remarkably light and yummy! thanks, printing this one (with my changes!)

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    I made these muffins for a very picky 5 year old boy. He LOVES them! I actually have to limit the number of his daily muffins...never had to do that before.

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    Guest Michelley

    Posted

    They tasted REALLY gooey and sticky. I had to cook them for about 25 min. When I took them out of the oven, they sank. Majorly. However, the flavor was REALLY good! Anyone have any suggestions?

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    Guest Beverlee

    Posted

    Made these for a co-worker who eats gluten free...she highly rated them, said she wouldn't have known they were gluten free if I hadn't told her. I didn't use the water and buttermilk powder, subbed milk for those, and added 1 tsp. of baking powder for extra leavening, and reduced the brown sugar by 1/2 as per another reviewer. Made the pumpkin version, and added dried cranberries for a little something extra.

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    Best...ever. Instead of buttermilk powder I used a cup of apple sauce and slightly increased the flour. They were remarkable.

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    Scott Adams

    This recipe comes to us from Mary Guerriero.
    1 cup brown rice flour
    ½ cup potato starch flour
    ½ cup tapioca flour
    2 teaspoon xanthan gum
    2 ½ teaspoon Baking powder
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    ¼ teaspoon cloves
    ½ teaspoon Salt
    1/3 cup sugar + 1 T
    2 eggs (lightly beaten)
    ¼ cup oil
    2 jars (4 oz each) baby food strained carrots
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    ¾ - 1 cup raisins
    Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in raisins. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

    Scott Adams

    Sift together and mix well:
    ¾ cup soy flour
    ½ teaspoon cinnamon
    ¾ cup potato starch
    ½ teaspoon ginger
    1 teaspoon baking soda
    Beat in mixing bowl:
    ¼ cup sugar
    ¼ cup melted or soft margarine
    ½ cup molasses
    1 well beaten egg
    Add sifted dry ingredients. Stir and add ¼ cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old-fashioned ginger bread.

    Scott Adams
    1-2/3 cups gluten free flour blend
    1-1/3 cups granulated sugar
    1 tablespoon gluten-free pumpkin pie spice
    ¾ teaspoon baking soda
    ¼ teaspoon salt
    1 teaspoon xanthan gum
    1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it)
    2/3 cup canned pumpkin puree (not pumpkin pie filling)
    1/3 cup vegetable oil
    1/3 cup milk
    1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup)
    Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below.
    Streusel Topping
    1 tablespoon plus 1 teaspoon gluten free flour blend
    2 tablespoons plus 2 teaspoon granulated sugar
    ¼ teaspoon ground cinnamon
    2 ¾ teaspoon cold butter, cut into pieces
    Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
    Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.

    Jules Shepard

    A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice.
    Ingredients:
    1/3 cup granulated cane sugar
    4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks)
    2 eggs
    3 Tbs. agave nectar or 4 Tbs. honey
    ½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added)
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup almond meal or brown rice flour
    2 Tbs. flax seed meal (optional)
    2 Tbs. mesquite flour or unsweetened cocoa
    ½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats)
    2 tsp. gluten-free baking powder
    ½ tsp. baking soda
    ½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool
    ½ cup raisins or diced apples (optional)
    Directions:
    Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers.  Preheat oven to 325 F convection or 350 static.
    Whip sugar and butter until light and fluffy.  Add eggs and stir.  Mix in agave nectar and apple butter until combined.  Stir the dry ingredients into the wet mix while slowly pouring in the chai tea.  Mix until smooth.
    Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20 minutes for regular muffins.
    Yield: Approximately 15 muffins or 24 mini-muffins.


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