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This is a Rachel Ray recipe modified to be gluten free.  Our entire family loves this recipe - even the gluten eaters.
   
  GLUTEN FREE PUMPKIN MUFFIN DRESSING
   
   
        2 CUPS CHOPPED ONIONS
        2 CUPS CHOPPED CELERY     
        2 CUPS CHOPPED ZUCCHINI
        2 CUPS CHOPPED APPLE (I USE MACINTOSH)
        18 OR SO SMALL GLUTEN FREE PUMPKIN MUFFINS
        CHICKEN BROTH - maybe two small cans (15 oz.) one large
        POULTRY SEASONING to taste - maybe two or more teaspoons
        BUTTER - As much as you need to saute veggies and fruit 
   
  SAUTE VEGGIES AND APPLE IN BUTTTER, IT'S BETTER TO DO IT IN SMALL BATCHES. CRUMBLE THE MUFFINS AND MIX WITH VEGGIES. ADD POULTRY SEASONING TO TASTE AND CHICKEN BROTH TO MOISTEN TO YOUR SATISFACTION. BAKE 350 FOR 1 HOUR AND 15 MINUTES OR UNTIL DONE.
   
   
  
  
   
  Pumpkin Muffins 
   
  I just put about 3 eggs in a bowl, whip them with a whisk, add a can of pumpkin - 15 oz.  1/2 cup of sugar.  Blend it in, then add a 1 ½ cups of milk, blend until smooth.  Add enough flour mix to form a loose but not thin batter (about 3 1/2 to 4 cups) .   
   
  Flour Mix
  3 cups of rice flour (white or brown)
  1 cup of sorghum, 
  1/2 cup tapioca, 
  1/2 cup potato flour, 
  5 tsp. of baking soda, 
  3 tsp. of zanthan gum, 
  3 tsp. of soda, 
  5 tsp of salt, 
  5 tbsp of sugar).
   
  Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan.  Bake at 350 for 45 min. to 1 hour.  It should be done when it springs back and is a bit brown on top.  The muffins/pone are very moist.


Sue Shouldis 

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