Featured Allergy-Free Recipe: Gluten Free Pumpkin Bread

Allergy-Free Bread Recipe: Annika's Fall Colors Pumpkin Bread Pumpkin bread is a perfect fall comfort food. This bread is full of fall colors and fall flavors and offers a wheat-free and allergy-friendly moist bread for the holidays. Recipe Information   Category: Breads # of Servings: 1 loaf Recipe Created By: Amy Hugon

Ingredients   1/4  cup  cornstarch 1/4  cup  tapioca starch 1/4  cup  rice flour 1/4  cup  oat flour* 1/2  tsp  baking soda 1/2  tsp  baking powder   dash  salt 1  tsp  xanthan gum 1/4  cup + 2 Tbsp  canola oil 1  15 ounce can  pumpkin 2  tsp  vanilla 1  Tbsp  cinnamon 2/3  cup  sugar 1/2  cup  dried cranberries 1  tsp  rice flour

Instructions Toss cranberries with rice flour to dust them. Set aside. Mix all remaining ingredients together in a large bowl. Beat for about 1 minute, until mostly smooth. Stir in cranberries. Panspray an 8.5" x 4.5" loaf pan. Spoon batter into pan, and smooth top. Bake in preheated 350F oven for 1 hour and 15 minutes. Cool in pan for about 30 minutes before putting on wire rack; cool completely before slicing.

Comments   Copyright 2006 Amy Hugon Iron Chef KFA Battle Pumpkin October 2006 - Dairy & egg free. Challenger's statement: This bread is full of fall colors and fall flavors, and is very moist and very simple.

Substitutions   *This recipe will work gluten-free by using gluten-free oats. Or, you can simply omit the 1/4 cup oat flour, and use 1/3 cup rice flour, 1/3 cup cornstarch, and 1/3 cup tapioca starch to replace the 1 cup total flour volume. I believe you can swap potato starch for corn starch in order to avoid corn. Use dairy, soy, egg, wheat and/or gluten free ingredients as needed.

This recipe is free of:  Milk  Peanut  Egg  Soy  Tree nut  Corn  Gluten  Wheat  Fish  Shellfish  Sesame    Other

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