I first learned of celiac disease while studying for my masters in nutrition and immunology at Texas A&M University. Prior to this, I had been sick for over six years with unexplained health problems. After discussing my options with a local physician, I decided to try the gluten free diet. Within days the symptoms had resolved! Ten years and two healthy children later, I am still gluten free. In an effort to help bring celiac disease into the mainstream, I have recently published a Christian romance novel, Trusting for Tomorrow, that highlights the struggles of diagnosing and living with celiac disease. Follow my blog at www.jenniferinjupiter.wordpress.com.
During the holidays I find myself missing certain holiday foods terribly. The one that really gets me is pumpkin pie. No matter what anyone says, it’s just not possible to make a gluten-dairy-sugar-free pumpkin pie and call it a pie...
So, this holiday, in the quest for something pumpkin-y I came up with a simple recipe for pumpkin bread that I can eat with abandon, that tastes great, and that doesn’t contain any gluten, dairy, or table sugar (sucrose).
I enjoy my pumpkin bread served warm with Organic Smart Balance butter spread. My children (who can thankfully eat mostly anything) eat it with a dollop of Redi Whip. If I eat it for dessert, I heat up a slice and then add Silk Soy Vanilla Yogurt on the side. This quite satisfies my dessert-with-cream longing.
Happy gluten-free eating!