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  • Scott Adams
    Scott Adams

    Rhubarb Muffins (Gluten-Free)

    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.


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    This recipe was one of the best I have tried, you really couldn't tell that it was gluten free! I also added strawberries to it. And it was delicious with a scoop of ice cream! A spring favorite for the whole family.

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    The best gluten free muffins I have ever made, my hubby even liked them, which says a lot! Will make these again during rhubarb season!

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    Very yummy and very easy. My husband also came looking for more which is very unusual. He didn't even know they were gluten free!

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    So delicious! My boyfriend also loved them. I used coconut sugar, and a bit of coconut flour with my regular gluten free mix. I left off the topping and they were still really sweet, so maybe will try with less sugar, or even a bit of honey. Maybe some coconut. Really easy recipe and delicious use of the rhubarb from my garden!

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  • About Me

    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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    Dry Ingredients:
    2 ½ cups gluten-free flour
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    1 tablespoon baking powder
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    1 teaspoon salt
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