Just Another Day In Paradise

Gluten-free pumpkin pancakes

Ingredients:

1 1/4 cups GF Flour Mix (1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)

2 teaspoons baking powder

1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)

1/2 teaspoon salt

2 Tablespoons of brown sugar

6 Tablespoons of pumpkin puree (I used heaping Tablespoons)

2 Tablespoons melted butter

1 cup milk

1 egg

Topping : whipped cream and cinnamon sugar or maple syrup

Directions:

In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 cup of batter for each pancake.

recipe source: gluten free mommy

 

Gluten Free Pumpkin Muffin Recipe

These are absolutely the BEST gluten free pumpkin muffins we have ever had. The original recipe is for pumpkin bread, but the middle didn't cook well, so we have been making these into muffins and they turn out perfect. We top them with a little bit of brown sugar before baking them and dust powder sugar after they cool.

Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch flour
• 1 and 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon xanthum gum
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup unsweetened pumpkin puree
• 1/3 cup water

Directions:

1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, potato starch flour, 11/2 cups sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg and xanthum gum.
2. In a separate bowl, cream together remaining 11/2 cups of sugar and the vegetable oil. Add eggs, unsweetened pumpkin puree and water. Add flour mixture to batter and mix until well-blended. Put mixture in muffin pans.
3. Bake for about 25 minutes or until toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.