Sunday, August 31, 2014

G-Free Pumpkin Breads

I thought I'd lost this.  It was getting ugly!  Paper piles and pack-rat self.....humph.  Based on recipe #393600.  I always make three mini loaves.  Great to freeze.  Without further ado..... 

MINI PUMPKIN BREADS - makes 3 or the usual one larger loaf      Oven:  350 F.

3/4 cup sugar                  Whisk together sugar, oil, applesauce.  Then add eggs.
1/4 cup oil
1/4 cup unsweetened applesauce

2 eggs

1 cup canned pumpkin                Add vanilla and spices to pumpkin. 
1 tsp vanilla extract                     (I use powdered orange zest, ~1/2 tsp) 

3/4 tsp cinnamon
1/4 tsp nutmeg OR 1-2 tsp orange zest                   Add to sugar mixture.

1/3 cup apple juice (or water or more applesauce)

Flour blend --- 1/2 cup + 1 T EACH of the following:       Combine all dry ingredients.
                                    sweet white sorghum flour         Add alternately to pumpkin
                                    rice flour (either)                         mixture with apple juice.
                                    tapioca starch
1/2 tsp xanthan gum (seems to add shelf life in these)
1 tsp baking soda
1/4 tsp salt

I spray my pans, regardless of non-stick status.  Minis take close to 30 minutes.  Give a larger loaf 45-55 minutes.  They'll spring back when completely baked and you should get a "clean pick" when you poke one.