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.
Ingredients:
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)
Directions:
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
ENJOY!
3 comments:
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?
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!
Ika Devita you could probably use Sweet White Rice Flour instead.
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