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Allergy Chef: Gluten Free Pumpkin Bread with Chocolate Chips

Categories: Cooking, Food

8 comments

I have tons of people who email me asking for recipes that are gluten free, egg free, dairy free, etc or can be adapted for food allergies. Okay, so maybe a ton is an exaggeration, a handful of people. Okay, two. Whatever.

Do not fear all you non allergic people, I have a delicious fettucine recipe that will be up on Thursday. Even though I will be far away from home I will post it for you. Yes, just for you! You will love it. I promise.

I originally wrote about this recipe on my personal blog in the fall. I wanted to republish it so that people can see baking, and cooking, is not an exact science. It is perfectly fine to experiment. Add different ingredients. Leave some out, whether on purpose or because of motherhood induced Alzheimer’s. I also did away with the refined sugars in this version of the recipe, instead substituting pure maple syrup.

In spite of all the alterations to the original recipe, it is just as delicious.  Some may even say more so.

Chocolate Chip Pumpkin Bread

You can substitute regular flour and leave out the xanthan gum if you would like to make this for your gluten eating vegan friends. or gluten eating allergic to dairy and eggs friends.

(Makes two 9 x 5 loaf pans)

4 cups of Gluten Free Flour Mix
(2 cups white rice flour
1 cup millet flour
1 cup tapioca flour)

3 tsp baking powder
1 1/2 tsp xanthan gum
1 cup almond milk
1 lg can pumpkin pie mix
1/2 cup pure maple syrup
1/2 bag chocolate chips
1 cup chopped walnuts
Egg replacer for 3 eggs mixed with seltzer water

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Here is a photo of the stuff I pulled put of my cabinet. I wasn’t sure what ingredients I was going to use, but I knew these would be among them.

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And this is the most important ingredient for pumpkin bread, the pumpkin. Or as I like to call it facil mezcla para pie de calabeza.

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This is the Ener-G egg replacer that I am whipping frothy in my mixing cup. Oh yes, the excitement never ceases over here.

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Do you see the little hand trying to grab some chips out of the bag. Joke is on him though since the bag was already empty.

This recipe I chose to use almond milk instead of soy or rice. Many people who are gluten sensitive have trouble with Rice Dream rice milk because it does contain a very small percentage of barley which contains gluten. Trader Joes apparently has a brand of their own that is fortified and certified gluten free, but I don’t live near one of their stores.

Dump all the ingredients into your mixer.  Mix it up.  Yes, it really is that easy.  No fancy sifting, sorting, separating required.

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This is the shortening that I use to grease the pans. It is vegetable shortening so safe to use for cooking for your vegan friends.

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Gluten free baking doesn’t rise the way that gluten containing foods do. It will not rise much beyond what you see in the pan. It will be a denser kind of cake. But it is delicious. Even my gluten, dairy, egg loving family says so.

Pour into two loaf pans. Bake at 350 for 40 minutes. Then pull out the pan, cover it with tin foil and bake for 20 additional minutes.

Chocolate Chip Pumpkin Bread

I prefer to eat this after it has been refrigerated. I also bake in bulk, slice the bread, and wrap them individually to put in the freezer. Not only because it prevents me from eating the entire thing in one sitting, but it is nice to be able to grab one out of the freezer and go. Then if we are out for the day I don’t have to worry about where I am going to find something to eat.



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8 comments so far...

  • drooooling - i LOVE pumpkin bread and this seems much easier than the receipe that i have that i never make. i swear one day i am really going to print out all your awesome easy recipes and make something. really!

    btw, chocolate chips are not always vegan (milk) or gluten free, but during my vegan experiment i found a brand that are AWESOME - called Sunspire
    http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=172832&prrfnbr=457241

    Kate  |  April 1st, 2008 at 9:40 pm

  • It looks good but to be truly dairy free, you can’t use the good chips. You’d need to use the fake ones by Enjoy Life or similar… My son would end up in the hospital if he ate the chips in your photo.

    Chris says: The chips in the photo do not contain any dairy, but they are made in a facility where milk products are made. Even thought they claim that they thoroughly wash the lines between uses. But you are right, I would not trust this product for a person who was severely allergic. If you came to my house I would make it with Enjoy Life chips :-)

    divrchk  |  April 1st, 2008 at 9:51 pm

  • Thanks for taking the time to explore lots of allergies! My family (not immediate) has several celiacs, a couple of nut allergies and our favorite little friend has a severe dairy allergy, cooking for parties can be a challenge, I’ve already send this recipe around the family once but wanted to thank you again.

    brit  |  April 2nd, 2008 at 3:41 am

  • Looks good even to non-allergic types. And I love that shortening brand, because it has NO TRANS-FATS! Ah, guilt-free (relatively) pie crusts and such, mmmm.

    Brigitte  |  April 2nd, 2008 at 11:46 am

  • I love pumpkin! A few years ago I found a recipe for egg-free pumpkin cookies which has become a favorite cookie in my family! It also calls for chocolate chips - but we use cinnamon chips (yum!!). If you’re looking for something other than chocolate chips, maybe the cinnamon chips would work?

    sdbab  |  April 2nd, 2008 at 2:24 pm

  • Ghiradelli makes dairy free chips? I must investigate this…

    divrchk  |  April 2nd, 2008 at 10:47 pm

  • Mmm, looks so delicious!

    Diane  |  April 3rd, 2008 at 3:18 am

  • You have been a life saver for me. I have no children (just cats) but a gluten-free dairy-free husband. I made this bread with outstanding results the first time and we’re starting to mix all our flour (instead of using straight rice flour) which has helped our other dishes quite a bit.

    LDH  |  April 26th, 2008 at 2:57 am

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