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.
This recipe comes to us from Elizabeth Griffith.
Makes 11 muffins
1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail
and a good splash of gluten-free vanilla and 6 tablespoons water
½ cup of the gluten-free mix above
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons of Just Whites (dried egg white about 3 whites worth)
Combine wet and dry, spoon into heated muffin tins. Bake at 400 degrees for 20 minutes in greased muffin tins.
I estimated these at about one hundred calories and two and a half grams of protein per muffin.