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    Scott Adams
    Scott Adams

    By Scott Adams •

    Sorghum Muffins (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

    Celiac.com Sponsor (A12):
    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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    Guest fran

    I added some frozen blueberries to the mix. Mmmmm

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  • About Me

    Scott Adams
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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