My good friends, Chris and Kendra, told us that the church down the street from them had their leftover pumpkins for free. I’m selfish and cheap. I love free. I took the kids over and we each grabbed a large one. I went back for an extra for Travis, of course.
The pumpkins have been on my front steps for a week. Sure, they look cute there but every time I leave or come home, I am reminded that I need to roast them. Today I finally roasted two. If you need to know how, here are some easy instructions from another gluten free blog.
After pureeing the first pumpkin, I decided to jump straight into a batch of Pumpkin Bread!
Gluten Free Pumpkin Bread
Whisk together:
4 eggs
3/4 c. oil (I prefer coconut oil)
2/3 c. water
2 1/2 c. pureed pumpkin ( you can use canned. Don’t feel bad about it)
2 1/2 c. sugar
In another bowl, combine:
1 c. rice flour
1 c. sourgum or teff flour or any other GF flour you prefer
1 1/2 c. tapioca or potato starch
1 1/2 t. guar gum
1 T. baking powder (if you are corn-free, like us, use 2 t. baking soda and 1 t. cream of tartar or apple cider vinegar)
1 t. cinnamon
1 t. nutmeg
1 1/2 t. salt
Fold dry ingredients into liquid ingredients and mix well, but carefully. I find that if I “fold” and mix my baked goods together, rather than mix with a mixer, I get a better texture in the finished product. Just my personal thang there.
Add chopped nuts or chocolate chips if desired. And really, who wouldn’t? Now decide what pans you’re putting this in, grease them with coconut oil and go!!
Makes 2 loves. Bake at 350 degrees for 50-60min.
OR
Makes 24 muffins at 350 degrees for 25-30 min.
Now, here’s the trick. Line them all up and wait for your husband to get home so he can try one. Or if you’re not married, take them to a friend. They won’t believe you!! Seriously. My man just called me a liar when I said these are gluten free. “You mean just wheat free?”, he asks. No, babe. Completely gluten AND corn free. And when he calls me a liar for something like this, I call that Suuhhhweeet! Enjoy!
The pumpkins have been on my front steps for a week. Sure, they look cute there but every time I leave or come home, I am reminded that I need to roast them. Today I finally roasted two. If you need to know how, here are some easy instructions from another gluten free blog.
After pureeing the first pumpkin, I decided to jump straight into a batch of Pumpkin Bread!
Gluten Free Pumpkin Bread
Whisk together:
4 eggs
3/4 c. oil (I prefer coconut oil)
2/3 c. water
2 1/2 c. pureed pumpkin ( you can use canned. Don’t feel bad about it)
2 1/2 c. sugar
In another bowl, combine:
1 c. rice flour
1 c. sourgum or teff flour or any other GF flour you prefer
1 1/2 c. tapioca or potato starch
1 1/2 t. guar gum
1 T. baking powder (if you are corn-free, like us, use 2 t. baking soda and 1 t. cream of tartar or apple cider vinegar)
1 t. cinnamon
1 t. nutmeg
1 1/2 t. salt
Fold dry ingredients into liquid ingredients and mix well, but carefully. I find that if I “fold” and mix my baked goods together, rather than mix with a mixer, I get a better texture in the finished product. Just my personal thang there.
Add chopped nuts or chocolate chips if desired. And really, who wouldn’t? Now decide what pans you’re putting this in, grease them with coconut oil and go!!
Makes 2 loves. Bake at 350 degrees for 50-60min.
OR
Makes 24 muffins at 350 degrees for 25-30 min.
Now, here’s the trick. Line them all up and wait for your husband to get home so he can try one. Or if you’re not married, take them to a friend. They won’t believe you!! Seriously. My man just called me a liar when I said these are gluten free. “You mean just wheat free?”, he asks. No, babe. Completely gluten AND corn free. And when he calls me a liar for something like this, I call that Suuhhhweeet! Enjoy!
