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

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.

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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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6 Responses:

 
Marion Kunkle
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said this on
21 Oct 2007 2:26:28 PM PDT
Pumpkin Polenta Custard...the receipe does not tell the size can of pumpkin to be used. In the market they have 15oz and 28 oz.

 
Barbara Vogt
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said this on
21 Oct 2007 6:32:43 PM PDT
I couldn't wait to try it. It tastes wonderful and a good treat for the little trick or treaters when they get done on Halloween.

 
Beth Schmitt
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said this on
23 Oct 2007 4:18:12 AM PDT
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.

 
Roberta Wall
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said this on
24 Oct 2007 8:32:12 AM PDT
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!

 
Sophia Armas
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said this on
25 Oct 2007 11:45:44 AM PDT
I am not a celiac person but I have a son under 1 year and am introducing foods. It's a healthier way to start good eating habits.

 
helen kantros
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said this on
15 Jul 2010 4:08:13 AM PDT
I am very happy to find your site. I was diagnosed with celiac 10 years ago and it's nice to get different recipes.




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As mentioned before you said she had rashes, have they checked if that is DH? That is a positive sign of celiac and those with the DH manifestation can have problems getting a postive with the gut biopsy. Here are some links. https://celiac.org/celiac-disease/understanding-celiac-disease-2/dermatitis-herpetiformis/ https://www.gluten.org/resources/getting-started/dermatitus-herpetiformis/ Please read up on this. She can get the rash tested for the disease if it is DH.

Thanks for your reply. I will get her retested. She hasn't had any gluten for a year and is very good at not eating it, but had some cake that night. It's so hard because the Dr who did the biopsy said there wasn't any damage so she can't be classed as Coeliacs. She had ten samples taken, but yes, like you say the intestines are huge.

Thank you for your informative reply. Yes I think you are right in that she is still getting dome cross contamination exposure through chopping boards, condiments etc. I will get her bloods redone to see if her levels have dropped and do a gluten challenge again. We all are on a whole foods diet, buy not all Gluten-Free. I find extended family difficult as because she had a negative biopsy they don't believe she could still possibly have it and aren't so careful with her. Thank you for the links, all very helpful.

Why do you make it so freaking hard to sign up? It's easier to find a replacement for rye bread!

I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!