Saturday, June 30, 2012

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,

2 comments:

  1. love pumpkin bread oh so yummy

    ReplyDelete
  2. Just found your blog and I love it! I'll have to try this sometime. :)

    ReplyDelete

 

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