Posted by Administrator at 6:26 AM. Placed in food category
So, long story short- I started eating gluten- free this summer. I got really, really sick for a long time and am still recovering from some mysterious illness that is somehow related to my digestive system. Hence, no blog posts for months. But, I am determinded to gain my health and my life back and that has meant many changes for me. The biggest change is that I am no longer trying to do more things in a day that in humanly possible. I may wait a few days to answer calls or write back an email or leave the dishes dirty in the sink. I try not to get too freaked out by what my toddler just tore apart. I started reading novels again for the first time since I became a mother (the past three years has been nothing but titles like “what to expect when you are expecting”) And, I’m really trying to slow down and smell the flowers again. After all, that is what we are here for, right?
So, here it is: my gluten-free pumpkin muffins

1 cup sifted buckwheat flour
3/4 cup sifted sorgum (teff would work as well)
1/2 cup tapioca starch
1.5 tbsp. baking powder
.5 teaspoon soda
1 can organic pumpkin pie mix (if you use just pumpkin, add one 3/4 to 1 cup sugar, cinnamin, and nutmeg)
1/4 cup sugar
3 eggs
1/4 cup milk
preheat the oven to 350. mix all the dry ingredients. in a seperate bowl, beat the eggs with the sugar. beat in the pumpkin next. add the dry to the wet, and stir. bake for 25-35 min. (sorry, but i never time it. i just stick a fork in w should make two dozen small muffins or less for bigger muffins.
Tags: buckwheat, gluten free, healthy baking, pumpkin, sorguhm flour, teff flour, wheat-free baking