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    Scott Adams

    Sorghum Muffins (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.



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    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.

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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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