Happy November to you!
I just can't believe we are in November,
where did this year go?
As you know from my last post,
I have gone Dairy Free and now Gluten Free
for a season to see if it helps with my tummy issues.
As of now, everything seems to be going great.
No pain or distress.
So, I have been in the kitchen trying to
figure out some baked goods
that are gluten and dairy free.
Since I love to bake, it's important to me
to try and create something that I can eat.
My first attempt was at corn bread
and it turned out great.
Nice and fluffy on the inside
and crunchy on the outside.
So, then I tried making
my favorite sweet bread... Pumpkin!
It turned out so yummy and moist!
I now have hope that I will not
starve on this new dietary journey!
Would you like to give it a try?
Before I forget, on the flour you can do regular
flour if you are not gluten free.
What I added to mine is
2 1/2 cups All Purpose GF flour
1 cup coconut flour
with green banana flour
(mixed and measured)
You can add whatever
GF flours you would like.
Just make sure you get 3 1/2 cups worth.
Doesn't this bread look rustic?
3 1/2 cups Gluten Free Flour
2 cups Sugar
2 tsp. Baking Soda
2 tsp. Salt
2 tsp. Allspice
1 tsp. Baking Powder
1 tsp. Nutmeg
1 tsp. Cinnamon
1/2 tsp. Cloves
1 can (15oz.) Solid Packed Pumpkin
3/4 cup Light Olive Oil
2/3 cup Water
*1/2 cup Pecan, chopped (Optional)
Preheat oven to 350 degrees.
Grease and flour 3 bread pans, set aside.
Combine all the dry ingredients into a large bowl.
Stir in all wet ingredients and mix well.
Pour pumpkin batter equally into the 3 bread pans.
Sprinkle batter with nuts if desired.
Bake for 50-60 minutes or until toothpick
comes out clean when poked.
Is your November going to be a busy one?
Well, I hope whatever you have planned,
you enjoy every moment!
Thanks for stopping by...