Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Wednesday, January 11, 2012

Gluten Free Pumpkin Muffins!

I just came up with this recipe and it was delicious. Over the last year I’ve learned to adapt my old recipes to gluten free and I’m having really good results. I think some people make gluten free seem so hard and it really isn’t.

2 eggs
1/2 cup of honey
3/4 of a 15 oz. can of pumpkin puree (I didn’t measure I just scooped out about 3/4 of the can)
1/3 cup melted butter
1 cup brown rice flour
1 cup sorghum flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp salt
1/2 cup unsweetened coconut (optional)
Preheat oven to 350. Blend your eggs, honey, pumpkin and melted butter in a mixer at medium speed until well blended.
Mix together your dry ingredients and slowly add to wet mixture. Beat on high speed for 1 minute.
Put into greased muffin cups. Bake for 20-25 minutes.
Makes 12


Ika Devita Susanti said...

Dear Kim, it looks delicious but I am not sure whether I can find sorghum flour here. Is there any other ingredients I can use for the substitution?

Anonymous said...

Have been on gluten, etc. elimination diet for past 2 months. Looks like a "real winner recipe" from a "Real" blogger. Gonna try it this weekend!

Kim @ Homesteader's Heart said...

Ika Devita you could probably use Sweet White Rice Flour instead.