IGF November - 3 - 2011 Recipes, ThanksgivingADD COMMENTS

Have you tried substituting UNflour for regular flour to turn a favorite recipe gluten free? I have found that UNflour (the flour I teach you to make in Irresistibly Gluten Free) often works cup for cup in place of regular white flour.

My latest experiment… Pumpkin Bread. I found a popular recipe for Pumpkin Bread and substituted the flour with UNflour , and added some xanthan gum and made a fantastic Pumpkin Bread.

There is no way I am going to save this bread for the holidays only. It is so moist and flavorful, it’s gotta be year-round!

Ingredients:
Dry

3 1/2 cups UNflour

2 teaspoons xanthan gum

2 teaspoons baking soda

1 tablespoon baking powder

3 teaspoons pumpkin pie spice

1 teaspoon salt

1 1/2 cups sugar

 

Wet

15 oz pumpkin puree

1/2 cup canola or vegetable oil

3 eggs

 

Directions:

 

  1. Pre-heat oven to 350 degrees. Grease 2 large (or three regular sized) bread pans with cooking spray.
  2. Combine all dry ingredients in bowl of mixer.
  3. Combine wet ingredients in bowl or 4 cup measuring cup.
  4. While mixing dry ingredients on low, pour in wet ingredients. Mix on high until well mixed.
  5. Pour batter into greased bread pans. Bake at 350 for 60-70 minutes.
  6. Remove from baking pans and cool before slicing.

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