Jump to content
  • Related Articles

    Scott Adams
    This recipe comes to us from A.J. McEvoy
    1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix)
    ½ Cup Canned Pumpkin Puree
    1 Large Egg
    ¼ Cup milk
    2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some
    anti-caking agents might contain grain products)
    ¼ Sugar
    2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger)
    2 teaspoon Honey
    1 small handful of your favorite raisins
    Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix/spice blend. This mix WILL be very stiff. It takes a strong hand to stir it. When evenly-blended, add raisins. Spoon into muffin pan. Bake for 20-25 minutes, depending on your oven. Makes 6 muffins.

    Scott Adams
    This recipe comes to us from Tandi Hartle.
    For The Topping:
    1/3 cup Betty Hagmans Four Flour Blend
    ¼ teaspoon xanthan gum
    1/3 cup sugar
    ¼ teaspoon cinnamon
    ¼ cup margarine or butter, chilled
    In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender (two forks will work fine) cut in butter until coarse crumbs form; set aside.
    For The Crumb Cakes:
    2 cups Betty Hagmans Four Flour Blend
    ½ teaspoon xanthan gum
    1/3 cup sugar
    1 tablespoon baking powder
    ½ teaspoon Salt
    1 large egg
    1 cup milk
    3 tablespoon butter melted
    1 cup semi-sweet chocolate chips
    Preheat oven to 400F. Grease a 12 cup muffin pan.
    In a large bowl, mix flour, sugar, baking powder, and salt. In a medium bowl, beat egg, milk and melted butter. Pour egg mixture into flour mixture; stir until dry ingredients are moistened. Add chocolate chips; mix well.
    Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumb cake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.

    Scott Adams
    This recipe comes to us from Dianne Steeper
    Preparation Time: 10 minutes
    Cooking Time: about 20 minutes
    Ingredients:
    2 Eggs (or 1 egg and 2 egg whites)
    ¼ cup (½dL) Canola Oil
    ½ cup (~100g) Raw Honey
    ¼ cup (½dL) Unsweetened Applesauce
    1 cup (~400g) Mashed, cooked pumpkin
    1 ½ (210g) Brown Rice Flour
    ½ cup (70g) Soya Flour
    1 teaspoon Baking powder
    1 teaspoon Baking soda
    1 teaspoon Cinnamon
    ½ teaspoon Allspice
    dash Salt
    ½ cup (~60g) Raisins (optional)
    ½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well)
    Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.

    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.


  • Popular Contributors

  • Forum Discussions

    And found out by post. Joy. But there's so little detail — all the letter says is that the biopsies show "changes that confirm the diagnosis of coeliac disease" and that this can be "managed simply by making changes to the diet". I've been given a date for an educational session, and will apparently be getting an appointment with a coeliac dietitian and a gastroenterologist who specialises in coeliac disease. Slightly in denial right now… when will the reality hit me? Maybe when I switch to
    Hi The crucial thing that noone appears to realise is that glucose syrup from wheat HAS NO GLUTEN. This was something we here in Australia were advised by Coeliac Australia a good 7+ years ago, I'd guess. In addition, dextrose and caramel (both derived from wheat) are also gluten free. So these three things, derived from wheat, don't contain any gluten.
    Based on my personal experience, start off with walking and the work your way up to jogging.  Consider swimming or water aerobics if you have access to a pool.  Moderate Exercise helps with inflammation.   https://health.ucsd.edu/news/releases/Pages/2017-01-12-exercise-can-act-as-anti-inflammatory.aspx
×
×
  • Create New...