During the last month, I have tried (for several health reasons) to make as many gluten-free choices as I can. I am surprised at how many foods contain gluten – check it out: (unless labelled gluten free): beer, breads, cakes and pies, candies, cereals, cookies and crackers, croutons, french fries, gravies, imitation meat or seafood (ew!), pastas, processed luncheon meats, salad dressings, sauces, including soy sauce, seasoned rice mixes, seasoned snack foods, such as potato and tortilla chips, soups and soup bases, vegetables in sauce – the list goes on. One of the most noticeable health benefits of eating GF is having more energy. When I eat too many foods with gluten (good food, not junk!), I go into a “food coma” for about an hour and feel lethargic. I thought was food supposed to give you energy!? There are so many great gluten-free resources out there and there seems to be a GF alternative to almost every food out there. I thought I would kick start my GF baking with one of my fall favorites -pumpkin bread. It’s better than the “normal” stuff!
Gluten-Free Pumpkin Bread
Yield: 6-8 Servings
Prep Time: 10 Min
Cook Time: 70 Min
Total Time: 80 Min
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 can pumpkin (15 ounce)
2 cups gluten-free flour + 1.5 tsp xanthan gum
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon saltDirections:
Pre-heat oven to 325 degrees, and lightly grease a bread pan.
Using an electric mixer, cream butter and sugar until light and fluffy and then add eggs, mixing well after each one.
Add vanilla and Pumpkin and mix until well-blended.
In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
Pour into prepared bread pan and bake one hour to one hour and ten minutes.
Adapted from food.com
