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.
Category: Breads # of Servings: 1 loaf
Recipe Created By: Amy Hugon
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
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.
Copyright 2006 Amy Hugon
Iron Chef KFA Battle Pumpkin October 2006 - Dairy & egg free.
This bread is full of fall colors and fall flavors, and is very moist and very simple.
*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.
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