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Early Intervention Speech Therapy

Recipe: Gluten-Free Carrot Muffins

Published March 4, 2011 9:00 AM by Stephanie Bruno-Dowling
Before writing today's post, I began an in-depth look at the Gluten-Free diet and the various purposes for which this diet is currently being used. Here is just the beginning of what I found.

In my internet search, one of the first links to emerge was one to the Mayo Clinic regarding Nutrition, Healthy Eating and the Gluten-free diet. According to the website, a gluten-free diet is used to treat celiac disease. Gluten, a protein often found in grains such as wheat, barley and rye causes inflammation in the small intestines of people with celiac disease.

Also in my research, I turned to a book I was given about a year or so ago, The Kid-Friendly ADHD & Autism Cookbook: The Ultimate Guide to the Gluten Free, Casein-Free Diet, by Pamela J. Compart, M.D., and Dana Laake R.D.H., M.S., L.D.N. The original was written in 2006, and then a second edition was released in 2009. According to the authors, the book "tackles all of your concerns and serves as a how-to guide for beginning and maintaining a healthier diet that can improve your child's brain function."

In addition, the book discusses "how food sensitivities differ from food allergies, ways to ‘disguise' healthy foods and get rid of junk food and what to do about the very picky eater."

The following recipe can be found on page 163 of the book's second edition:

Recipe: Cornmeal Carrot Muffins

Ingredients:

  • 1 cup of gluten-free flour blend
  • ¾ cup of coarsely ground cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup canola oil
  • ½ cup rice milk
  • 1 ½ cups grated carrots

Steps to Make:

  1. Preheat oven to 350 and line 12-cup muffin pan with liners
  2. Combine the flour blend, cornmeal, baking soda, baking powder and salt in a medium bowl and set aside
  3. Whisk the eggs and the brown sugar in a large bowl until frothy
  4. Add the oil and milk and whisk to combine
  5. Stir in the carrots and then the dry mixture and mix just until no flour clumps remain
  6. Divide the batter evenly between the muffin cups and bake 20-25 minutes

Join me throughout the entire month of March as I further explore the diet and provide additional gluten-free tips and recipes!

2 comments

Over the last two weeks , I've offered two gluten-free recipes, as well as some resources that readers

March 18, 2011 10:24 AM

The recipe sounds tasty!  Is there a seperate recipe for how to make the gluten-free flour blend?

Cathie Strand, SLPA - Student March 11, 2011 12:26 AM
Yorba Linda CA

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About this Blog


    Stephanie Bruno Dowling, M.S. CCC-SLP
    Occupation: Speech-Language Pathologist
    Setting: Early Intervention in Delaware County, PA
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