Oh and Schär Cocoa Wafers are very good for lunches and snacks. They also come in hazelnut, although not really being a hazelnut person, I havent tried them. My dad has though, and he thinks they're great. And he's not even gluten free!

Spiced Pumpkin Muffins

These pumpkin muffins are great additions to both breakfasts and lunches. Confectioner's sugar is delicious on top. When I made this batch yesterday, I used cupcake sleeves for the first time. I went over time with the baking, leaving them in for an extra 10 minutes but when I went to eat one I realized that the inside was not cooked correctly at all and had the consistency of pumpkin pie filling. It was still delicious though! I'd recommend leaving them in for an additional 20 minutes after the regular baking time listed below if you're going to put them in cupcake sleeves. For the flour, I've been using Jules Gluten Free Flour Mix. The flour has xanthan gum already incorporated in the right ratio and it's been ground down pretty fine. What's also great is that you can order the flour in 5 lb. and 50 lb. bags.

Ingredients:

• 1 1/2 cups flour (for a 1:1 gluten free substitution)
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/4 cups canned pumpkin
• 1 cup whole milk
• 2 large eggs
• 6 tablespoons (3/4 stick) melted butter
• 1/8 teaspoon jarred ginger (or 2 teaspoons fresh)

Preparation:

• preheat oven to 375°F
• grease muffin tray
• whisk flour, sugars, baking powder, spices, and salt
• in a separate bowl, whisk pumpkin, milk, eggs, and melted butter
• add dry ingredients to wet ones and stir until just incorporated
• spoon batter into muffin tray until tin is about 1/3 full. It's important that the tin is only 1/3 full, because the muffins won't cook all the way through if there's any more batter.
• bake until muffins are golden and a toothpick can be inserted and come out clean, about 26 minutes
  

Apple Custard Pie

Last week, I made an Apple Custard Pie, from scratch of course. It was absolutely delicious and everyone was begging for a second piece. It took a while, but the end product was totally worth it. Above is a picture of it when it was finished. I have both a pie crust recipe and the recipe for the pie itself and if anyone is interested in making it, please just comment below and I'll post the recipe right away. The crust itself was great, and had no aftertaste and was perfectly flaky and wasn't dry at all. I strongly recommend the recipe to anyone, and like if anyone's interested, again, comment and I'll post the recipe.

A Little Bit About Me

It's a little tough being gluten-free at 17. Having only been diagnosed with Celiac Disease a little under a year, my purpose in making this blog is to try and help other newly diagnosed Celiacs learn a little about good brands, foods, recipes, and anything else people might have questions about. I know from first hand experience that Celiac is hard at first, and I just hope I'm able to ease people into the learning curve of going gluten-free. And I won't bore you, I promise.