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Gluten-Free Pumpkin Pie Bread


Karina's Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.


A Tea Bread Slice That Tastes Like Pie? Yes please.

For the holidays!

I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly kitchen with the cozy autumnal aroma of pumpkin pie.

It was simply too darn tasty to keep to ourselves.

We are, after all, in the thick of the season of gratitude and giving.

And the best part is- for many of us- this gluten-free recipe has nary a single gum.

No xanthan gum. No guar gum. No locust bean gum.

No weirdo ingredients.

Just a whole lotta YUM.

Have a safe and delicious holiday weekend!

Karina xo





A slice of Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.

Karina's Gluten-Free Pumpkin Pie Bread without xanthan gum. So good.



Karina's (Super Yum) Pumpkin Pie Bread Recipe - with No Xanthan Gum

Recipe by Karina Allrich 2015.

This easy to bake pumpkin bread slices into tender wedges of spicy, moist bread that goes perfectly with your favorite hot beverage. It's also a mighty tasty midnight snack.

Ingredients:

3/4 cup certified gluten-free oat flour (or sorghum flour)
3/4 cup sweet rice flour
1/2 cup corn flour (we use Bob's Red Mill certified GF)
1/4 cup flax seed meal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon GF Pumpkin Pie Spice
3/4 cup brown sugar
1/2 cup organic vegetable oil
2 organic free-range eggs, beaten
3/4 cup canned pumpkin
1 tablespoon bourbon vanilla

Instructions:

Preheat the oven to 375ºF.

Line an 8-inch cake pan with a piece of parchment paper.

In a large mixing bowl, whisk together the flours, flax meal, baking powder, baking soda, sea salt, cinnamon, Pumpkin Pie Spice and brown sugar.

Add in the oil, eggs, pumpkin and vanilla. Beat until the batter is smooth and fluffy.

Scoop the batter into the cake pan and smooth out the top.

Feel the pan. If the batter feels cold- give it a few minutes it to come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF.

Bake for an additional 15-20 minutes, until the top is cracked a bit, and the center is firm and springy to a light touch. Use a cake tester inserted into the center to check doneness, if you have doubts. It should emerge clean.

Cool a bit on a wire rack before slicing and serving.

So good with a dab of butter.

Makes 8-10 slices.

See recipe notes below.*


Recipe Source: glutenfreegoddessrecipes.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission from Gluten-Free Goddess®. Thank you. 




*RECIPE NOTES:
I have been experimenting with flaxseed meal and sweet rice flour in recipes to eliminate the need for xanthan gum. I find I do not miss the gums at all with these additions.  

I gave up xanthan gum and carrageenan a few months ago- ingredients our grandmothers never heard of, or ingested- and my digestion has improved greatly. If you find you have some *issues* with certain gluten-free foods and recipes- check labels, and try eliminating the gums and carrageenan for two weeks to see if you fair better--- I did!





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