allergen-free, dairy-free, food-bliss, gluten-free

Gluten Free, Dairy Free Pumpkin Bread

Yep, you read that right! Not only is this scrumptious bread gluten free AND dairy free, it is also bean free, corn free, nut free, and egg free.  WOW!

Now, I have scoured Pinterest for WEEKS looking for just the right recipe; not too complicated, not too many substitutions…sweet and simple.  Of course, I never found such a recipe.  I ended up taking bits and pieces of recipes I had found online and creating my own version.  This is a super simple recipe.  Prep time is 10-15 minutes and bake time is 60-75 minutes.  Makes 2 loaves.

YOU WILL NEED:

  • 3 1/2 c gluten-free flour blend (Bob’s Red Mill 1 to 1 Baking Flour)
  • 3 c organic, granulated sugar
  • 2 tsp baking soda
  • 1 1/2 tsp salt (pink Himalayan sea salt)
  • 1 1/2 tsp allspice
  • 2 tsp cinnamon
  • 1/2 c organic coconut oil
  • 1/2 c olive oil
  • 2/3 c milk substitute (coconut milk)
  • 15 oz pumpkin puree
  • 3 tbsp egg replacer (3 tbsp ground flax-seed + 9 tbsp water mixed until gelatinous)

OPTIONAL:

  • 1 1/2 tsp vanilla extract (I omit because I am allergic)
  • 1 tsp nutmeg (I omit because Halie is allergic)
  • 1 bag gluten/dairy free chocolate chips (Enjoy Life Mini-Chips)

TO MAKE:
Mix up your flax-seed “eggs” first and let set in a large bowl (NOTE: I grind my own flax seed in a coffee grinder, but you can buy pre-ground flax-seed flour).  Then mix together dry ingredients in a bowl and set aside.  Add wet ingredients to the flax-seed mixture and blend until smooth.  Then slowly add the dry ingredients to the wet until you get a thick, “peanut-butter” consistency.  Divide your batter into two pans (bread pans, browning pans, muffin tins) and bake for 1 hour – 1 hour 15 minutes at 350 degrees or until you can poke the middle with a toothpick and the toothpick comes out clean.  Allow loaves to cool on a cooling rack for 20 minutes to “set”.  If you are impatient, like me, and cut into the bread immediately the inside will look like it isn’t done, but it is.  The bread just needs to cool first.

I haven’t tested my theory yet, but I bet this bread would do well substituting the pumpkin for banana or even applesauce.  It is well worth playing around and finding out what other kinds of yummy sweet breads you can make.  Enjoy!

This entry was posted in: allergen-free, dairy-free, food-bliss, gluten-free
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My theory is this: if you strive for bliss, bliss you shall find. How do I know? I live this theory every day. I'm Kate, a 30-something yoga teacher, rock climber, cozy clothes addict extraordinaire. I am here in this world, raw and unyielding, living a life of intention and bliss. This blog is a way for me to share the bliss I have found through food, fitness, and friendship. I strive for bliss every day, and every day I find it. I hope you find it too. Namaste.