Pumpkin chocolate chip muffins

1 2/3 cup flour

1 cup sugar

1 tbsp. pumpkin pie spice (2 cinnamon: 1 ground ginger: 1 cloves)

1/4 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. xanthan gum

1/4 tsp. salt

2 large eggs

1 cup plain pumpkin (1/2 of a 1 lb. can) * Fresh pumpkin can be used and

tastes even better.

1/2 cup butter (melted)

1 cup chocolate chips (8 oz.)

Heat oven to 350 degrees. Grease or Pam muffin tins. Mix dry ingredients in a large bowl. Whisk remaining ingredients in another bowl. Pour over dry ingredients and fold just until moist. Scoop batter into muffin tins.

Bake 20 - 25 minutes for regular sized muffins. 15 - 20 minutes for

miniature muffins. Cool on rack. Serve warm with a glass of milk or with a cup of coffee or tea!


Amy’s Gluten-Free Cake Flour

My dear friend and mentor, Amy Radbill, is a teacher for many gluten-free classes at the Davis Food Co-op. She became my inspiration for gluten free baking. Prior to being diagnosed with Celiac I was considered the family baker. I would create all of the baked goods for all of our family gatherings. Once diagnosed it took two years before I was able to taste a piece (mind you an excellent piece!) of cake. With this recipe you cannot taste the difference between regular and gluten-free cakes. In fact in many ways it is even more delicious. The color, flavor and texture are phenomenal. My first class with Amy was “Gluten Free Cakes and Breakfast Breads”. It opened a new world for me and for my family. Life has not been the same.

For 3 cups:


1 cup rice flour

1 cup cornstarch or arrowroot

2/3 cup potato starch

1/3 cup tapioca starch

1 tablespoon potato flour





For 9 cups:

3 cups rice flour

3 cups cornstarch or arrowroot

2 cups potato starch

1 cup tapioca starch

3 tablespoons potato flour