Friday, December 10, 2010

Pumpkin Bread... but not really, maybe PUMPKIN BROWNIES

I was trying to find a solid gf pumpkin bread recipe. I found a lot of inspiration:

Gluten Free Pumpkin Chocolate Chip Bread
But I had 3/4 stick of butter to use up
This Classic Pumpkin Bread seemed like way too much sugar
A lot called for apple sauce, which I don't have on hand.
This recipe looked great, but I had no idea if it would work outside of a bread machine. 

In this process I realized that I have been moving way from using cookbooks and basic google-searches and have been finding myself trying to find recipes on the blogs I frequent. I also feel like I "should" cook/read blogs that aren't out there to make money, have a book deal, but are people cooking sans gluten and talking about it. I am not sure if it matters, its not like my choosing one recipe over another does much more than opening up the possibility for cross-blogging, but I have noticed that many gluten-free bloggers are doing the same. Not that there is anything wrong with using's latest gf recipe, I am just noticing that people tend not to. (Though there are many of you out there who are cooking, blogging and oozing over Shauna's new book, and that's cool too.) Don't get me wrong, there is more than a tinge of jealousy in my sassy for the woman who gets to write and test recipes for a living, I just notice that I get more excited about reading and cooking from people who are doing the juggling. Who get EXCITED about a new product they find, or restaurant that was totally helpful, or still feeling like a superheroine when perhaps you feed someone pie on Thanksgiving and they say "oh if you didn't tell me, I wouldn't have been able to tell its gluten-free."

So after all that, I ended up using a recipe combined with a glutenfreehelp's pumpkin bread recipe.  I know, I KNOW. But I needed a simple place to start, and it had the least amount of ingredients - and most importantly, ones I had in the house.

1/2 stick butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 can of pumpkin puree
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
1/2 cup brown rice flour
1/4 cup potato starch
1/4 cup arrowroot starch
1/2 tsp xanthan gum
1 tsp ground psyllium husk fiber (or flax seeds if I had them)

I creamed the butter and sugar, then added the wet ingredients and then the dry ingredients and baked it at 350F till the center was set. It was a beautiful, tall loaf. 10 minutes later it collapsed. It ended up more of a pumpkin brownie than bread. It was very moist, dense and rich. Not what I expected, but it it was really tasty. 

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