It is June here in New England but the weather has been reflecting cool autumn days rather than the hints of summer heat. Rather than actually turn on the heat in June I decided to do some baking. I was rewarded with the reminder that baking is wholesome and that the scent of cinnamon and pumpkin is as soothing as the summer nights. Keeping with the trend in here of baked goods being gluten free i decided to look around at some bread recipes and see what I came up with. I am very pleased with the results--even the husband and kids asked for more--MORE--MORE!
You can see in the image that the bread has a delicate texture with plenty of air holes resulting from the chemistry of ingredients melding to form the goodness that was this bread.
Gluten Free Pumpkin Bread
(serves 30 because I made 2 big loaves)
1 1/2 cups Rice Flour
3/4 cup Tapioca Starch
3/4 cup Potato Starch
1 tsp Cinnamon
3 tsp Xantham Gum
2 tsp Baking Soda
1 cup cream ( I used this instead of oil-you can use soy milk even!)
1/2 cup Agave Syrup
4 whole eggs
2 cups pureed Pumpkin
Preheat oven to 350 degrees and lightly oilk 2 loaf pans then dust them with flour to prevent sticking. Mix dry ingredients together and set aside. In a mixing bowl add all the wet ingredients and mix thoroughly. Slowly add dry mixture to the wet mixture--I did this 1/2 cup at a time to ensure even blending. Split batter evenly into the prepared pans and bake for 60 minutes or until a tooth pick inserted into the middle comes out clean. Cool for 10 minutes before removing from the pans. Allow to fully cool before slicing.
Calories Per Serving-140
Carbohydrates- 24 grams
Protein- 2 grams
Fats- 4 grams
Other Good Ideas-
You can serve this with some Greek Yogurt spread over the top.
Great for toast!
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