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suepooh4

Pumpkin Or Orange Muffins

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Hi

Does anyone out there have a gluten free recipe for pumpkin or orange muffins ?

Husband tested positive celiac (upper G.I.) 4/06


Sue

Husband diagnosed with Celiac 4/2006

Positive blood test, verified through biopsy

We have four children (no signs yet) Knock on wood

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Try these: (It is also my husband and not me who needs the diet but I also am on it at home so love finding new things to make)

This pumpkin muffin recipe came from the gfutah.org website.

1 1/2 cups bean flour blend or rice flour blend (I just randomly spooned different flours into the cup; I think garbanzo bean flour works well in baked goods. I probably used about 3/4 cup bean flour, 1/2 cup rice flour, 1/4 cup tapioca or potato starch)

1/2 cup brown sugar

2 tsp. baking powder

1 tsp cinnamon

1/2 tsp xanthan gum

1/4 tsp salt

1/4 cup melted butter

2 eggs

1/2 cup milk

1 cup canned pumpkin

1/2 cup raisins or chocolate chips

Combine dry ingredients. Combine wet ingredients and stir into dry. Add raisins and/or chips. Spoon into greased muffin pan and bake at 350 for 40 minutes. Makes 12.

Then, the next day or two, make these pancakes to use up the rest of the can of pumpkin:

#1 is a make-ahead, easy version I made up from a banana muffin recipe; #2 is lighter in texture but more trouble. I love #1 as bread spread with peanut butter and honey and make up some of it as silver dollar size to put in lunch boxes.

#1: The night before, mix up in a big covered bowl 1 cup rice flour, 3/4 cup tapioca flour, 1/3 cup sugar, 1/4 cup ground flaxseed, 1 tablespoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon. Put in the refrigerator in a separate bowl 3/4 cup canned pumpkin (if you don't have quite enough, finish out with applesauce or sour cream), 1/4 cup canola oil, 1 egg, 1 1/4 cups milk. In the morning stir both together and cook on hot griddle.

#2: Mix 1 1/2 cups buttermilk, 1/2 cup canned pumpkin, 4 egg yolks, 1/2 cup sugar, 2 tablespoons melted butter, and 1/2 teaspoon vanilla. Separately, mix together 1 cup rice flour, 1/2 cup quinoa flakes, 1 1/2 teaspoons gluten free pumpkin pie spice, 1 teaspoon cloves, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt. Add dry ingredients to buttermilk mixture and combine. Beat egg whites until soft peaks form and fold into batter. Add some nuts if you wish. Cook on hot griddle.

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Try these: (It is also my husband and not me who needs the diet but I also am on it at home so love finding new things to make)

This pumpkin muffin recipe came from the gfutah.org website.

1 1/2 cups bean flour blend or rice flour blend (I just randomly spooned different flours into the cup; I think garbanzo bean flour works well in baked goods. I probably used about 3/4 cup bean flour, 1/2 cup rice flour, 1/4 cup tapioca or potato starch)

1/2 cup brown sugar

2 tsp. baking powder

1 tsp cinnamon

1/2 tsp xanthan gum

1/4 tsp salt

1/4 cup melted butter

2 eggs

1/2 cup milk

1 cup canned pumpkin

1/2 cup raisins or chocolate chips

Combine dry ingredients. Combine wet ingredients and stir into dry. Add raisins and/or chips. Spoon into greased muffin pan and bake at 350 for 40 minutes. Makes 12.

Then, the next day or two, make these pancakes to use up the rest of the can of pumpkin:

#1 is a make-ahead, easy version I made up from a banana muffin recipe; #2 is lighter in texture but more trouble. I love #1 as bread spread with peanut butter and honey and make up some of it as silver dollar size to put in lunch boxes.

#1: The night before, mix up in a big covered bowl 1 cup rice flour, 3/4 cup tapioca flour, 1/3 cup sugar, 1/4 cup ground flaxseed, 1 tablespoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon. Put in the refrigerator in a separate bowl 3/4 cup canned pumpkin (if you don't have quite enough, finish out with applesauce or sour cream), 1/4 cup canola oil, 1 egg, 1 1/4 cups milk. In the morning stir both together and cook on hot griddle.

#2: Mix 1 1/2 cups buttermilk, 1/2 cup canned pumpkin, 4 egg yolks, 1/2 cup sugar, 2 tablespoons melted butter, and 1/2 teaspoon vanilla. Separately, mix together 1 cup rice flour, 1/2 cup quinoa flakes, 1 1/2 teaspoons gluten free pumpkin pie spice, 1 teaspoon cloves, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt. Add dry ingredients to buttermilk mixture and combine. Beat egg whites until soft peaks form and fold into batter. Add some nuts if you wish. Cook on hot griddle.

Thank you for the recipe I can't wait to try it. I feel so bad when I am making pumpkin muffins (which I just did) for our 4 children and myself and they smell so good and he can't have any. Where do you find your bean flour ? We live in a small town in Ohio and I can only find rice flour and Bob's baking flour. I usually have to order gluten free items online or drive to Pittsburgh PA which is only an hour away.

Again thank you

Sue


Sue

Husband diagnosed with Celiac 4/2006

Positive blood test, verified through biopsy

We have four children (no signs yet) Knock on wood

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Thank you for the recipe I can't wait to try it. I feel so bad when I am making pumpkin muffins (which I just did) for our 4 children and myself and they smell so good and he can't have any. Where do you find your bean flour ? We live in a small town in Ohio and I can only find rice flour and Bob's baking flour. I usually have to order gluten free items online or drive to Pittsburgh PA which is only an hour away.

Again thank you

Sue

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I get my bean flour at the health food store in the small town where I work. I think it's Red Mill brand. I know they also have it at Whole Foods but the nearest one is 100 miles away.

I remember when my husband was diagnosed and I really didn't know very much about things, I had visions of him living on rice and bananas; he got absolutely NO food guidance except a list of what to avoid that looked like it was photocopied ten years ago (and the list even included ketchup ???) I've been amazed at the recipes out there for just about anything I want to make and appreciate all the ones people post on here. I have a notebook full and we don't feel deprived at all (at home anyway) except for regular sandwich bread and biscuits; I still haven't made decent tries at those either with recipes or with mixes (although I haven't tried the Pamela's that people rave about; they don't have it here.)

BF

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