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    Pumpkin Muffins (Gluten-Free)


    Scott Adams

    This recipe comes to us from Sue Shouldis.


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    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.

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    I tried this recipe today and was quite disappointed with the results. From the outside, the muffins looked wonderful, but the interior was very pudding-like, and just wouldn't set, no matter how long I left it in the oven. Considering how horribly expensive these ingredients are, I was especially disappointed with my results.

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    Guest genie

    Posted

    Should of read the ratings, not a good recipe. Why is there 5 tsp of baking soda and 3 tsp of soda? ????? A waste of product since the flour mix is not all used up in this recipe and I don't won't to use it for something else as to not wast another recipe.

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    Guest Debra Odekirk

    Posted

    I tried this recipe today and was quite disappointed with the results. From the outside, the muffins looked wonderful, but the interior was very pudding-like, and just wouldn't set, no matter how long I left it in the oven. Considering how horribly expensive these ingredients are, I was especially disappointed with my results.

    Hi. I corrected the 5 tsp soda to 5 tsp baking powder. I think that is what Sue meant. I also accidentally mixed this dry mix with the wet ingredients of another recipe for pancakes and the pancakes came out great. I have used my recipe mistake for a few years on my daughter with celiac. I know this diet is expensive and frustrating.

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  • 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
    Mix in large bowl:
    1 cup yellow corn meal
    1 ¼ teaspoon salt
    1 cup white rice flour
    1/3 cup oil
    ¼ - ½ cup sugar
    1 large egg
    2 teaspoons xanthan gum
    1 cup milk or water
    2 tablespoons baking powder
    1 more cup water
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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.

    Betty Wedman-St Louis, PhD, RD
    This recipe originally appeared in the Autumn 2010 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Ingredients:
    1 cup brown rice flour
    ½ cup rice bran
    1 ½ teaspoons baking powder
    1 egg
    2 tablespoons vegetable oil
    1 tablespoon honey
    ¾ cup orange juice or water
    ½ cup blueberries
    Directions:
    Preheat oven to 400 degrees F.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12 to 15 minutes, or until brown.  Makes 9 muffins.
    One muffin = 151 calories, 3 g Protein, 21g Carbohydrates, 8g Fat, 194mg Sodium


  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
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    Source:
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
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    Alimentary Pharmacology & Therapeutics