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    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    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 Stefi Kaplan. Ingredients:
    3 bananas
    2 eggs
    ½ cup raw sugar
    ½ cup creamy peanut butter
    1 ¾ cup white rice flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/3 cup butter or shortening (melted)
    ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice)
    ½ cup chocolate chips
    Directions:
    Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined w/ papers, filling each paper to the top. Bake for about 12 minutes, or until the muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.

    Scott Adams
    This recipe comes to us from Valerie Wells.
    Dry Ingredients:
    1 cup sorghum flour
    1 cup gluten-free flour mix (any kind) minus 2 tablespoons
    2 tablespoons flax seed meal
    ¼ cup sugar of your choice
    ½ teaspoon salt
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon xanthan gum
    Wet Ingredients:
    3 egg yolks (or one whole egg)
    ¼ cup coconut oil, melted
    ½ cup yogurt, kefir or buttermilk
    ½ cup plus 2 heaping tablespoons applesauce
    Directions:
    Preheat oven to 400F. Grease 11 muffin tins. Mix dry ingredients. Stir in wet ingredients until just moistened. Do not over stir; batter may be lumpy. Fill muffin tins about 2/3 full. Bake 13-14 minutes.

    Scott Adams
    This recipe comes to us from Cams Mom in the Gluten-Free Forum.
    Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:
    Basic Mix
    ½ cup brown rice flour
    ½ cup white rice flour
    ¼ cup Tapioca flour
    ¼ cup Potato starch flour
    ¼ cup Flax seed meal
    2/3 cup Sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    ¼ teaspoon salt
    1/3 cup Shortening
    To this you need to add:
    1 cup of something wet (sour cream, banana, yogurt, apple sauce)
    2 eggs

    Variations:
    Banana Chocolate Chip
    Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
    add choc. chips. or nuts if desired
    Blueberry
    Use 1 cup of sour cream for the wet ingredient
    add blueberries
    sprinkle a little sugar on tip
    add a little vanilla to the wet ingredients on this one
    Apple Cinnamon with Crumble Topping
    Use 1 cup plain yogurt for the wet ingredient
    1 apple cut into small chunks
    add in cinnamon with dry ingredients
    For crumble topping use:
    1 tablespoon butter (or sub)
    brown sugar
    cinnamon
    almond meal
    a little gluten-free flour
    mix it together and sprinkle on each muffin
    The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.
    Then bake at 350F for about 25 minutes (until a toothpick comes out clean).

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