Saturday, November 22, 2008

Pumpkin bread

I modified the pumpkin bread recipe in Rebecca Reilly's Gluten-Free Baking to work with a whole can of pumpkin.
(This was also the "lets see if mixing lots of different flours means really awesome bread.")

2/3 cup unsalted butter
1 2/3 cup sugar
2 tbsp molasses
4 eggs
1 1/4 cup sweet rice flour
1/2 cup sorghum flour
1/4 cup almond meal
3/4 cup potato flour
1/2 cup tapioca starch
1/4 cup chick pea flour
2 tsp baking soda
2 tsp xanthan gum
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground ginger
pinch kosher salt
1, 15oz. can pumpkin
1/3 cup coconut milk
1/3 cup almond milk
1/2 cup pecans
1/2 cup dried cherries

Preheat oven to 350F
2 greased loaf pans

1. Whip butter.
2. Add sugar and whip until fluffy.
3. In a separate bowl, combine all dry ingredients and mix.
4. In a separate bowl, combine eggs, pumpkin and milks.
5. Alternating dry and wet mixtures, slowly add to butter.
6. Once combined, stir in fruit and nuts.
7. Spoon out into greased loaf pans.
8. Bake at 350 till a toothpick comes out cleanly from the center (about 1 hour)

Out of the oven it looked so good.
10 minutes of cooling later, it sunk.
The flavor was off, not sweet enough and noticeably gritty.
(I think this is because of the chick pea flour)

But... the next day the texture was markedly improved! I think the rice flour must have hydrolyzed enough to no longer be gritty.

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