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