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Kyle's Gluten Free Pumpkin Bread

Caomhnoir de na Capall
Straightshot
Caomhnoir de na Capall
Posted On: 11/01/2013 at 01:27 PM

First, let me say that I have to eat gluten free so most of my recipes are recorded as such.  I also live at high altitude (6000 ft), so it makes things a little interesting when baking.  Nevertheless, here is my recipe with adaptations for lower elevations:

  • 2 cups Bob’s Red Mill Gluten Free All Purpose Flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder (use 3/4 at lower elevations)
  • 3/4 tsp salt
  • 1 and 1/2 tsp Xanthan Gum
  • 1/3 cup Rice, Coconut or Almond milk (or vegetable oil)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup agave or maple syrup
  • 1 and 1/2 Tbsp lemon juice
  • 1 stevia packet (or 1 Tbsp more agave or other sweetener)
  • 2 cups mashed banana
  • 1/3 to 2/3 cup chocolate chips
  • 1/3 to 2/3 cup walnuts (optional)

Preheat oven to 350 F (375 if at high altitude). Combine dry ingredients and mix well. In a separate bowl, combine wet ingredients and mix into dry. Mix by hand and don’t overmix! Pour into a greased loaf pan and cook 35-50 minutes, depending on how gooey you want it.

Tip: If the top is cooked but the inside is still gooey, put tin foil over the top and continue to cook.

Last Edited on: 11/01/2013 at 02:07 PM
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