muffins: Pumpkin muffins by Rebecca Reilly 1 3/4 cup GF flour mix 1 tsp baking soda 1 tsp. xanthan gum 1/2 tsp cinnamon 1/4 tsp gluten-free baking powder 1/4 tsp cloves 1/4 tsp nutmeg pinch of ginger 1/3 C unsalted butter 1 1/3 C packed light brown sugar 2 eggs 1 cup pumpkin puree 1/3 C milk 1/2 cup chopped nuts, dried or fresh cranberries, dates, or raisins (optional) Preheat the oven to 350 degrees. Lightly grease loaf pan or muffin tin and dust with rice flour. Mix together the dry ingredients. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs, one at a time. If the mixture appears cracked, add 1-2 TBS of the dry ingredients until it looks smooth. Stir in the pumpkin puree. Add the dry ingredients in two parts, alternating with the milk. Add the chopped nuts or fruit, if using. Spoon the batter into the prepared loaf pan or muffin cups. Bake the loaf for 1 hour; the small loaves for 25 minutes; or the muffins for 15 to 18 minutes.
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My daughter was diagnosed with Celiac Disease in 2000 when she was one year old. Trying to get her diagnosed was a nightmare and by the time it finally happened, she looked like a third-world child and we were emotional wrecks. But her diagnosis has opened the door for many other members of my family to finally get their own Celiac diagnosis and to get on the road to recovery. We have learned through experience, that the earlier you are diagnosed, the better off you are since much of the damage can be irreversible if allowed to go untreated for so long. Thanks to so many people in the Celiac community working to promote awareness of the disease, more and more people are being diagnosed and the products and services available to Celiac's have come a very long way. But when you are first diagnosed, it can be overwhelming and living gluten-free is challenging in so many ways. So don't try to re-invent the wheel. Share what you have learned and glean what you can from others. Let's work together to improve our quality of life.
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