Don’t Punish Yourself for Having Celiac or Gluten Intolerance

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I hate nothing about you sign with neon heart

I have a confession to make.  Not to boast, but I am an awesome mom and an amazing wife.  I try to be as attentive and supportive as humanly possible with friends, family members, and even random strangers.

But I totally suck at taking care of myself.

In the three years since being diagnosed with Celiac Disease, I’ve eaten many bowls of cereal for dinner.  Why?  Because I didn’t take the time to plan a gluten free meal for myself.  Kids fed?  Check.  Husband fed?  Check.  Celiac fed?  Not so much.  In a weird (need a therapy session) way, I’ve treated “me” as though I didn’t deserve to be made “special” meals.  I didn’t enjoy food any longer and I was punishing myself for having Celiac Disease.

Until now…

The inception of this blog back in May 2007 really opened my eyes.  I have learned so much from the huge number of gluten free people on-line.  I was amazed at the creative, mouth-watering, gluten free recipes and wanted in on the action.  I feel as though I am finally coming into my own.  Cooking and baking is now enjoyable (even cathartic!).  It is my personal challenge to make not only a delicious gluten free meal, but a meal that rivals (and trumps) a glutenous one!

After three years and too many cereal dinners to count, I am feeding and nurturing myself.  It feels pretty darn good!  It may have taken me some time to realize, but I am so going to kick gluten’s posterior region!

With force.

Pumpkin Cinnamon Chip Bread (and Muffins!)

3 eggs
1 cup milk
1 1/2 cups pumpkin puree
1 1/2 teaspoons orange extract
1/4 cup sour cream (I used low fat)
1/2 cup canola oil
1/4 cup agave nectar
1 cup brown sugar
1 cup white rice flour
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
2 teaspoons xanthan gum
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup mini cinnamon chips

Preheat oven to 350 degrees. In a large mixing bowl, combine eggs, milk, puree, orange extract, sour cream, canola oil, agave nectar, and brown sugar. Using a sifter, sift white rice flour, tapioca starch, almond meal, and sorghum flour as well as xanthan gum, pumpkin pie spice, baking soda, baking powder, and salt. Add into mixing bowl. Stir until combined and then fold in mini-cinnamon chips.Divide batter into four mini-loaf pans (or 24 muffins). Bake 30 – 35 minutes (until tester inserted in the center comes out clean).

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. aw man, no bacon? haha, these look absolutely delectable!! and I’m so glad you’re taking care of yourself! we do deserve it 😉

  2. Hey Maureen — you know what the flight attendants always say, “Please put on your own oxygen mask before assisting others.” Good for you for realizing how important it is to take care of yourself as well!

    Love the look of your pumpkin bread. Yum!

  3. How inspiring! I think its funny how a lot of us celiacs come to not just wanting to make *good* gf food, but develop this drive to make every gluten free morsel the best food ever tasted ever. Maybe celiac disease has some correlation to perfectionism….haha

    Your pumpkin bread and muffins look delicious. But one question though, once you frost muffins, don’t they become cupcakes? Something to ponder 🙂

  4. I want you to come over and bake me some bread and I’ll make you a tasty gluten-free dinner in return ;). I seriously can’t decide which bread I want to make first…each time I think I know which one, you go and post another tasty recipe :D! Keep ’em coming. I need cinnamon chips, they sound awesome. Where did you get yours?

  5. Go ahead, indulge yourself! The overeating season is nearly upon us. I like to get a head start. Hee hee!

    Come over to my house. I’ll make dinner. You bring dessert.

    I try to fill the oven up every time I turn it on. While your bread is baking, you can bake some chicken or pork and it will feed you later. I fix a big pot of green beans (I like the Italian ones) with potatoes and onions nearly every week. Then I’ve got an easy microwave lunch or quick supper.

  6. This pumpkin bread sounds delicious. I never think of using cinnamon chips… it’s the perfect addition to pumpkin baked goods. Your blog is very informative and full of great recipe ideas.

  7. Yum! thank you for the recipe!!!
    May I ask where you get your gf cinnamon chips? I was looking @ prepared pantry’s and their’s are cc’ed w/ wheat. Thank you!

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