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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
    Dry Ingredients:
    2 ½ cups gluten-free flour
    1 teaspoon xanthan or guar gum
    1 tablespoon baking powder
    1 ½ teaspoons baking soda
    1 teaspoon salt
    2 teaspoons orange peel, fresh or dried
    ¼ cup brown sugar
    2 eggs
    1 cup walnuts, shelled
    Dry Ingredients:
    ¼ cup water or rice milk
    ¼ cup olive oil
    1 - 15 ounce can apricot in juice (or unsweetened pineapple)
    4 large carrots
    Directions:
    Blend dry ingredients and nuts. Puree carrots and apricots and juice in blender or food processor (with orange peel). In small bowl, beat the eggs slightly. Add dry ingredients to wet and mix by hand – do not over mix or muffins will be tough. Pour into muffin tin and bake at 400F for about 18 minutes.

    Scott Adams
    This recipe comes to us from Rita Smith.
    Ingredients:
    1 ¼ cups of brown sugar
    ½ cup oil
    1 egg
    2 teaspoon vanilla
    1 cup buttermilk or sour milk
    1½ cups diced rhubarb
    ½ cup nuts (optional)
    2 ½ cups gluten-free flour (I used Gifts of Nature)
    1 teaspoon baking soda
    1 teaspoon baking powder
    ½ teaspoon salt
    Directions:
    Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.
    Topping Ingredients:
    1 or 2 teaspoons melted butter
    1/3 cup sugar
    1 teaspoon cinnamon
    Directions:
    Sprinkle on muffins and bake at 400F for 15-20 minutes.

    Scott Adams
    This recipe comes to us from Sue Shouldis.
    Directions:
    Put about 3 eggs in a bowl, whip them with a whisk, add a 15 oz. can of pumpkin and ½ cup of sugar.  Blend it in, then add a 1 ½ cups of milk, blend until smooth.  Add enough gluten-free flour mix (below) to form a loose but not thin batter (about 3 ½ to 4 cups) .  Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan.  Bake at 350F for 45 min. to 1 hour.  It should be done when it springs back and is a bit brown on top.  The muffins are very moist.
    Gluten-Free Flour Mix:
    3 cups of rice flour (white or brown)
    1 cup of sorghum,
    ½ cup tapioca,
    ½ cup potato flour,
    5 teaspoons of baking soda,
    3 teaspoons of xanthan gum,
    3 teaspoons of soda,
    5 teaspoons of salt,
    5 tablespoons of sugar.


    Scott Adams
    This recipe comes to us from "sickchick" in the Gluten-Free Forum.
    Gluten, Soy & Dairy Free
    Ingredients:
    ½ cup brown sugar
    1 cup organic coconut flour
    4 large organic eggs
    4 tablespoons virgin coconut oil
    3 tablespoons coconut milk
    1 teaspoon pure vanilla
    2 ripe bananas
    ¼ cup shredded coconut
    ¼ cup chopped pecans
    1 tablespoon minced candied ginger
    1 teaspoon baking powder
    ½ teaspoon baking soda
    Pinch kosher or sea salt
    ½ teaspoon Saigon cinnamon
    ¼ teaspoon ground cloves
    ¼ teaspoon cardamom
    Directions:
    Preheat oven to 350F.
    In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well.
    Prepare muffin tins with Pam spray. Fill each with batter to tops.
    Bake 20 minutes. Makes about 10-12.



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