Gluten-free, dairy-free pumpkin bread
Posted April 2017
I’ve tried to make gluten-free pumpkin bread several times over the years and had some fairly spectacular flops. I finally found the right combination of ingredients. Enjoy!
1 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 cup coconut oil, melted
1 cup teff flour
1/2 cup superfine almond flour
1/2 cup sorghum flour
1/2 cup potato starch
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon powdered xanthan gum
1/2 cup coconut milk
3 eggs
1 1/2 cups canned pureed pumpkin
3 teaspoons vanilla extract
3 teaspoons apple cider vinegar
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Melt the coconut oil and stir immediately into the brown sugar and granulated sugar. Stir the teff flour into the mixture Then add the remaining ingredients and beat 3-5 minutes at low speed. Divide and pour into two greased 9” X 5” loaf pans. Let sit 15 minutes. Bake at 350 degrees F for 45 - 50 minutes, until a toothpick or knife inserted into the center of the bread comes out clean. Remove from oven and let cool in the pans for 10 minutes. Remove from the pans and let the loaves finish cooling.
Posted April 2017
I’ve tried to make gluten-free pumpkin bread several times over the years and had some fairly spectacular flops. I finally found the right combination of ingredients. Enjoy!
1 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 cup coconut oil, melted
1 cup teff flour
1/2 cup superfine almond flour
1/2 cup sorghum flour
1/2 cup potato starch
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon powdered xanthan gum
1/2 cup coconut milk
3 eggs
1 1/2 cups canned pureed pumpkin
3 teaspoons vanilla extract
3 teaspoons apple cider vinegar
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Melt the coconut oil and stir immediately into the brown sugar and granulated sugar. Stir the teff flour into the mixture Then add the remaining ingredients and beat 3-5 minutes at low speed. Divide and pour into two greased 9” X 5” loaf pans. Let sit 15 minutes. Bake at 350 degrees F for 45 - 50 minutes, until a toothpick or knife inserted into the center of the bread comes out clean. Remove from oven and let cool in the pans for 10 minutes. Remove from the pans and let the loaves finish cooling.