Gluten Free Pumpkin Spice Bread Food

GLUTEN-FREE PUMPKIN BREAD

Steps:

• Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
• Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
• Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
• Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
• Pour the batter into the prepared pan.
• Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
• Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.

GLUTEN FREE PUMPKIN BREAD

Steps:

• Pre-heat oven to 325 degrees, and lightly grease a bread pan.
• Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
• In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
• Pour into prepared bread pan and bake one hour to one hour and ten minutes.
• Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

GLUTEN FREE PUMPKIN SPICE COOKIES

Steps:

• Preheat your oven to 350.
• In one bowl mix all your dry ingredients together.
• In another separate bowl mix all the wet ingredients.
• Combined the wet ingredients into the dry and thoroughly mix together.
• Take a sheet pan and place a piece of parchment paper on it.
• Scoop out the cookie dough with a spoon, making inch long circles with the dough on the pan. You should get 12 on a half sheet pan.
• cook for 10-12 minutes or until lightly browned on top.
• if you would like you can drizzle some melted chocolate on top -- makes it Super Yummy. take some chocolate chips and put them in a glass dish and place it in the microwave. put it in for one minute. Take out and stir. If it is not yet melted, place back in the microwave and repeat the step till it is fully melted and can be whisked smoothly.
• Enjoy! from Chef Travis Holland.

GLUTEN FREE PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350.
• Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
• Combine Xanthan Gum and Oil in a large mixing bowl.
• Blend until smooth (I always use an immersion blender as opposed to a beater style mixer).
• Add pumpkin, sugar, eggs and water to oil and xanthan gum.
• Blend until smooth.
• Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
• Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
• Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
• Cool for 10-16 minutes (if you can wait that long).
• Invert pan(s) and tap bottom to release.