Pumpkin butter

1 29oz can pumpkin

2/3C apple juice (or cider)
1 1/2 C sugar
2t ground ginger
1/2t ground cloves
2t ground cinnamon
1/2t ground nutmeg
Combine all ingredients and bring to a boil. Reduce heat and simmer until thickened, about 30-40 minutes, stirring frequently. Spoon into clean jars to within 1/4 inch from the top, run a knife through to remove air bubbles. Wipe rims, cover with lids, and process in a boiling water bath for 10 minutes. Makes 4 pint jars.

Wheat Free - Alternate Flours

There is a reason why wheat, rice, and corn are the world's most popular grains.  For those who have to avoid them, it can be a challenge to find adequate replacements.  For smaller uses like sauce thickening, each item can be used on it's own.  Usually, it takes a combination of alternate flours to get similar effects for larger quantities like in baking.  Here are some combinations I've found useful:


Jo's All Purpose Flour, from Food Allergy Survival Guide
(The flour I use to make Chapatis)


3C tapioca starch
2C bean flour
2C sorghum flour
1C arrowroot


All Purpose Flour, from Cooking Free

1 1/2C sorghum flour
1/2C bean flour
1 1/2C potato starch
1 C tapioca starch


Bread Flour, from Allergen Free Baking

1 1/2C buckwheat flour (not actually related to wheat!)
1 1/2C sorghum flour
2C tapioca starch
1C potato starch


Muffin Mix, from Cooking Free

4C potato starch
3 1/3C bean flour
1C sorghum flour
1C tapioca starch
2C sugar
4t gelatin powder
3 1/2t salt