I was away at school on Thanksgiving and I didn't get to bake my own gluten free baked goods, like pumpkin bread, stuffing or apple pie. The only baked good I had was a pumpkin bread my Mom sent me. The recipe I chose for her to make was less than stellar (I think I made over a wheat version into a GF version from online) and when I came home I vowed that I would make an amazing gluten free pumpkin bread.
I am blessed because it worked on the first try! I took my mom's REALLY good recipe and went to work. I am pleased with it. The texture is amazing and even my Dad (who is quite the texture Nazi) said so. This bread is not very sweet, so if you like your pumpkin bread very sweet, just add some more sweetner.
Gluten-free Pumpkin Bread.
adapted from my Mom's recipe
4 cups gluten-free flour blend (I used a mixture of brown rice, white rice, arrowroot, potato starch and a little cornstarch)
1/4 cup maple syrup
1/4 cup runny honey
4 happy eggs
2/3 cup cold water
3/4 cup unsweetened organic apple sauce
1/4 cup organic coconut oil
1 - 16 oz can pumpkin puree
2 tsp stevia powder
2 tsp xantham gum (acts as a binder)
2 tsp baking soda
1 tsp each of: baking powder, cinnamon, nutmeg, allspice
1/2 tsp cloves
To make your gluten-free pumpkin bread:
1. Combine both wet and dry ingredients in separate bowls.
2. Incorporate the wet ingredients into the dry. Mix well.
3. Pour equally into greased loaf pans. Bake at 350 degrees for 1 hour or until tooth pick comes out clean.
-Update: 1/1/09- This is a dairy free and sugar free pumpkin bread recipe. I am planning on making another version that has REAL butter and sugar sometime this month.
-Update: 5/11/13- See my most recent paleo/primal version here. I also notice that I did not include yeild amount for this recipe. I believe it makes 2 regular sized loafs.
-Update: 5/11/13- See my most recent paleo/primal version here. I also notice that I did not include yeild amount for this recipe. I believe it makes 2 regular sized loafs.
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