Here's the pumpkin cookie recipe I made a couple days ago. Deborah posted it to her blog a couple weeks ago, but I made some O-nonnie modifications, so I'll go ahead and put it up, it's originally from the back of Bob's Red Mill Millet Flour

2 cups Millet Flour

1/2 cup amaranth flour (can also use soy or buckwheat flour, but for O nons, amaranth is good in cookies)

3 tsp corn-free baking powder (see recipe in previous post below)

1/2 tsp sea salt

1/2 tsp nutmeg (fresh grated if possible...yum)

1/4 tsp ginger

1/8 tsp ground cloves

1-2 cups raisins (optional)

1 cup chopped nuts (optional)

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1/2 cup grapeseed oil

1/2 cup molasses (not blackstrap unless you're really accustomed to that taste)

1/2 cup veg. glycerine (this amount of sweeteners leaves them a little less sweet than average cookies, that's how I like em)

2 eggs, beaten

1-2 tsp. vanilla (optional, I left this out, as vanilla is an O-non avoid and I can't find any flavor extracts so far that are gluten-free and corn alcohol free)

1 1/2 cups mashed pumpkin, or one small can.

Preheat oven to 400-425 degrees F, Stir dry ingredients into liquid ingredients. This makes a thick pourable batter. (I had to add 1/8 cup water to get right consistency, probably due to reducing the liquid sweeteners) Bake medium-sized cookies for 12-14 minutes.

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Yesterday was one of my first and few certifiable corn-free days. It is much harder to be absolutely corn free than to be gluten-free. Corn and its derivatives are in everything, and unfortunately I react worst to the derivatives (citric acid, ascorbic acid, corn alcohols in natural flavorings, etc.). I slept better last night than I had in a while and didn't wake up itchy. I'm beginning to think that the scalp problems I've had for almost 2 decades may be caused by corn...I've had every scalp problem you can think of, and then some (except baldness, fortunately). Oh, I guess I can't call it certifiably corn free...since Armour thyroid has dextrose from corn in it. I hope I don't have to switch though, we just barely found the right balance, and I don't know if any other types are corn-free and gluten-free anyhow. I suppose I shall have to look into it.