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Emily Elizabeth

Heavenly Pumpkin Bread!

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I just wanted to share a great recipe by Lorka150 (Laurie) that I found on Recipezaar. I made it the other day and it was so good I decided to buy Laurie's book. I always make her Flax Bread which is a godsend (http://www.recipezaar.com/190906 - also a thread on it here: http://www.glutenfreeforum.com/index.php?showtopic=28633) so I figure the best way I can say thank you to her is to buy her book. I can't wait to get it and try out more of her recipes!

Anyway, I have pasted the link to the pumpkin bread recipe below. It was really easy to make and very forgiving to substitutions (I didn't have amaranth flour or tapioca starch so I used 1/2 soy and 1/2 buckwheat flour and extra potato starch). For those of you who like things sugary, you will want to dress it up with syrup or powdered sugar. I really like it just heated up plain. It's three days later and it's still really moist. Yum! I can't think of what it reminds me of, maybe french toast, but the texture is like a moist thick banana bread.

Here is the link and I have posted the recipe below.

http://www.recipezaar.com/190921

Gluten-Free Pumpkin Nuggets

Recipe #1909211 rating

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

by Laurie150

25-30 servings 1

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I just wanted to share a great recipe by Lorka150 (Laurie) that I found on Recipezaar. I made it the other day and it was so good I decided to buy Laurie's book. I always make her Flax Bread which is a godsend (http://www.recipezaar.com/190906 - also a thread on it here: http://www.glutenfreeforum.com/index.php?showtopic=28633) so I figure the best way I can say thank you to her is to buy her book. I can't wait to get it and try out more of her recipes!

Anyway, I have pasted the link to the pumpkin bread recipe below. It was really easy to make and very forgiving to substitutions (I didn't have amaranth flour or tapioca starch so I used 1/2 soy and 1/2 buckwheat flour and extra potato starch). For those of you who like things sugary, you will want to dress it up with syrup or powdered sugar. I really like it just heated up plain. It's three days later and it's still really moist. Yum! I can't think of what it reminds me of, maybe french toast, but the texture is like a moist thick banana bread.

Here is the link and I have posted the recipe below.

http://www.recipezaar.com/190921

Gluten-Free Pumpkin Nuggets

Recipe #1909211 rating

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

by Laurie150

25-30 servings 1

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I'd sub potato starch. I know the recipe calls for 1/4 potato starch already, I'd just add in additional 1/4, and cut out the cornstarch.


-Sarah

--Son, Lucas, age 7. Gluten-free since May 2007

--Son, Ezra, age 5. Gluten-free 10/13/07. Bipolar tendencies, massively improved on gluten-free diet! He's also allergic to a jillion antibiotics.

--My mother has Celiac Disease, dx'ed by Positive Blood Tests and Biopsy. Diagnosed Sarcoidosis 6/08.

--Myself, Gluten-free since 8/07

Time heals all hurt of heart... but time must be won.

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I'd sub potato starch. I know the recipe calls for 1/4 potato starch already, I'd just add in additional 1/4, and cut out the cornstarch.

Or the tapioca, too. Which is what I'll be doing when I try this! Since it seems corn makes my belly go GGGGGRRRRRRRRRR.


If you're going through hell, keep going. ~Winston Churchill

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All starches (and flours, too) are interchangable in my recipes. They are all really forgiving.

Thanks for the wonderful comments, Emily Elizabeth!


Gluten-free, Vegan

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