Pumpkin Bread (Gluten, Dairy, & Soy Free)

I was recently diagnosed with a wheat, a dairy, and a soy intolerance. That, as you can imagine, made for some difficult meal choices! I have decided to over come and am avidly learning the ways of these new not so foreign flours and ingredients that I never would have considered using before. Since it is super difficult to find a good recipe for some of these delicious treats that most of us adore (and we didn't learn about these things in pastry school) I am going to share my findings with you as I hunt and gather for my new eating lifestyle!

You will need:

• 5 tbsp. pure canola oil
• 1/4 cup granulated sugar
• 2 eggs
• 1 1/4 cup pumpkin puree
• 1 cup brown rice flour
• 3/4 cup millet flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 tsp salt

Instructions:

• preheat oven to 350
• spray a loaf pan with non stick spray and set aside
• in the bowl of a mixer combine oil and sugar
• add in eggs one at a time
• add in pumpkin and mix about 1 minute
• add in dry ingredients and mix until just combined
• pour batter into loaf pan and bake for 55 minutes or until the center of the bread springs back to the touch
• cool and eat eat eat! 

So long stinky allergies,