Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Gluten Free Fruit Muffins
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- #7221
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon mixed spice
1 egg
1 teaspoon baking soda
1 1/2 cup milk
1 cup rice flour
3/4 cup mixed fruit
2 teaspoons cream of tartar
directions
Into a bowl mix flours, sugar, spice, cream of tartar and baking soda. Mix milk and egg and add fruit. Add dry ingredients and mix until just combined.
Fill greased muffin cups three-fourths full and bake at 350 degrees F for 10-15 minutes.
added by
jenewallace
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 29, 2004
From someone who suffers Celiac Disease, buckwheat is indeed gluten free. It is not related to wheat, but to rhubarb. For more info, check out http://encarta.msn.com/buckwheat.html Of course, buckwheat can easily be contaminated by wheat products due to processing, so those who are gluten sensitive still need to be careful. And pumpkin pie spice works beautifully in this recipe!
May 23, 2004
Jusyt an FYI: I am sorry but buckwheat flour is not considered gluten free for people that have Celiac Sprue.