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  • Scott Adams
    Scott Adams

    Pumpkin Polenta Custard with Maple Whipped Cream (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "sickchick" in the Gluten-Free Forum.

    Ingredients:
    2 large organic eggs
    ¾ cup light brown sugar
    Pinch salt
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Pinch nutmeg
    1 teaspoon rum extract
    1 teaspoon vanilla extract
    1 can pumpkin puree
    1 can evaporated milk (or substitute as your diet requires)
    ¾ cup gluten-free polenta
    1 ½ cup water
    Heavy cream
    Maple syrup

    Directions:
    Preheat oven to 425F. Cook off polenta first, then set aside to cool. Keep lid on pan.

    In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps.

    Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set.

    I think this should be served warm. With maple whipped cream.


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    I love your gluten-free recipes. My daughter was diagnosed 1 year ago when I found your site. We have so many great recipes, some we have altered for personal taste, but use the basic recipe. I have passed on your site to others that have recently been diagnosed and have no clue where to start. You give them not only a basic education, but recipes, products & hope of a 'normal' life. Thanks.

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    This looks scrumptious! I've tried many of the recipes you've featured, and they've been excellent. Thanks for providing such interesting articles and recipes. Living gluten-free is becoming easier and easier with people like you helping us!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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