Gluten Free Pumpkin Bread = Happy me

gluten free pumpkin bread with pineapple and coconut not from the oven

gluten free pumpkin bread with pineapple and coconut fresh from the oven

I am so excited about eating this pumpkin bread. I have been having a very grumpy food week. I have been eating gluten, dairy & sugar free for over a year as part of my Lyme Disease treatment. Just after Christmas my food choices shrunk dramatically with the results of my ALCAT test which identifies food sensitivities. When meeting a friend for lunch at a local Burrito Restaurant I discovered that there is now nothing I can eat on the menu in a form that remotely reflects its original format.

I am starting to hate going out to eat because I feel like a kid sent into a candy store who can’t eat anything. Glass of wine, mam? (No thanks.) Fresh bread? (No thanks.) Would you like to order?  (Well first I have some questions. Is this thickened with wheat flour? Does the sauce have any sugar? Is the risotto made ahead; can we leave out the Parmesan? . . . )

Where did the cars go?

Snow that inspired me to cook!

So back to the bread. Today’s snow storm inspired me to find a gluten, dairy free pumpkin bread recipe that I could modify into a very-low sugar version too. It actually came out good and I ate two slices right out of the oven. Spoiled at last.

Ingredients:
¾ c millet flour
½ c white rice flour
1/3 c oat flour
¼ c spelt flour
1 tsp. b. powder
1 tsp. b. soda
1 tsp. xanthan gum* or psyllium husks
1 ½ tsp pumpkin pie spice
¼ tsp sea salt
2 large eggs (lightly beaten)
1 ¼ c. pumpkin (canned)
¼ c coconut oil (melted)
1 tsp vanilla extract
2 T. honey or molasses
1/2 c walnuts

Optional additions:
1/3 cup pepitas
chopped figs or dates
Experiment & substitute in one of your favorite flours – like almond or coconut for example.

Directions: Mix together all dry ingredients. Mix in eggs, pumpkin, oil, vanilla & honey but don’t over beat. Stir in pineapple & coconut.

Grease a bread pan with coconut oil. Spread batter in pan. Bake at 350 deg. oven for 40 minutes.

Notes: My original version had 1/2 cup of pineapple & 1/2 cup of fresh coconut chopped small.  The flavor was good but I like the texture of the newer version better.

The purpose of the xanthum gum is to help the ingredients stick together and be tender like gluten would.  However, I have been reading that some people can’t tolerate xanthum gum.  You can substitute in psyllium husks or just leave it out altogether.

Since I don’t normally eat any added sugar, I found this recipe plenty sweet but if you things sweeter you might want to  increase the honey a bit or try this muffin recipe from the Pineapple and Coconut blog that I modified to create this one.  Molasses in place of the honey is yummy too!

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8 thoughts on “Gluten Free Pumpkin Bread = Happy me

  1. You sound like me at a restaurant, my questions are: any dairy? any sugar? any wheat? AND is it sauteed? is it wild caught? is it organic? siighh.. that leaves 2 restaurants within a 3 mile radius I can have one or two menu items at, and 2 more within an 8 mile radius.

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  2. Pingback: Sweet Potato, walnut, pumpkin seed bread – the gluten free adventures continue | composting words

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