A couple of people at work eat gluten-free and fortunately they aren't so sensitive that I need to use separate utensils and bakeware to provide them with pumpkin goodness. Is it fair to bring something that not everyone can eat?
The only changes to the original recipe was to substitute gluten-free flour for the regular flour and add the recommended amount of xanthan gum for a quick bread. And to keep the regular loaf as a control, I skipped the glaze on this loaf too. Ok, really, it was because I was exhausted.
Spiced Pumpkin Bread, Gluten Free
adapted from Cooking Club of America
click to print
1 3/4 c Bob's Red Mill gluten-free all-purpose flour
1 1/4 tsp xanthan gum
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking powder
1/2 c butter, softened
1 1/3 c sugar
1 c pure pumpkin puree
2 eggs
2 tsp grated fresh ginger
2 tsp grated orange peel
Heat oven to 325°F if using a glass baking dish or 350°F if using a metal baking pan.
Whisk flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, cloves and baking powder in medium bowl.
Beat butter and sugar in large bowl at medium-high speed 4 minutes or until light and fluffy.
Add pumpkin, eggs, ginger and 2 teaspoons orange peel; beat at medium speed until well-blended. (Batter may look curdled.)
Slowly beat in flour mixture at low speed just until blended.
Butter 9x5-inch loaf dish. Spoon batter into pan.
Bake 60 to 65 minutes or until edges pull away slightly from sides of pan and center springs back when lightly touched.
Not quite done after 60 minutes, the bread was returned to the oven another 10 minutes.
Cool on wire rack 10 minutes.
Remove from pan; cool completely.
Look! The bottom of the bread isn't charred! I bet if I did the Snickerdoodle Bread again with the reduced glass-dish- appropriate temperature it'd turn out perfectly! I need to remember to get some more cinnamon chips.
Using gluten-free flour and xanthan gum made no difference to the preparation of the bread and had only a slight difference in the outcome. Comparing this loaf to the non-gluten-free loaf, close examination showed that it had a smoother, glossier top, but you'd have to really be looking for it. Taste-wise, it did have a little bit of an odd flavor but is not so discernible that you'd be able to pick it out of a line-up as gluten-free. Well, I wouldn't be able to.
Overall, a nice moist, flavorful bread; the glaze in the original recipe is nice but wasn't missed.
Cost:
- Bob's Red Mill gluten-free all-purpose flour: $2.72
- xanthan gum: $0.19
- butter: $0.48
- sugar: $0.29
- pumpkin puree: free
- eggs: $0.57
- fresh ginger: $0.04
- orange: $0.23
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