Pumpkin Bread - quick, easy and delicious and gluten free!

I have always loved Pumpkin bread.  It was one of the last things I had to eat before needing to go gluten free.  For over 3 years I could not find a gluten free pumpkin bread and tried several times to make one from scratch but it just didn't seem to meet my expectations.  Last year I took a cooking lesson and requested pumpkin bread.  I thought it was great and made it several times.  Last week I made it and had my daughter and husband sample it.  Although they both thought it was fine, they both thought it was gritty tasting.  The recipe I used called for rice flour, which does seem to be gritty.  Today I decided to try the same recipe but switching out the rice flour for a gluten free flour mixture.  The one I used is a mix of corn starch, tapioca flour, garbanzo flour, fava flour and sorghum flour. (Who would have thought there could be so many different kinds of flour.)  The result:  Delicious and no grittiness or aftertaste, great texture, not dense and it rose beautifully.  See what you think!

Cathy

Pumpkin Nut Bread

1 cup sugar

2 eggs

1/2 cup oil

Beat together for a few minutes.

Add:

1 cup pureed pumpkin (canned or fresh)

1 teaspoon vanilla

Mix well.

Add:

1 1/3  cup gluten free flour

1/4     teas. xanthan gum

3/4     teas. baking soda

1/4     teas. baking powder

1 1/2  teas. cinnamon

1/2     teas. pumpkin pie spice

Beat until well mixed.

Stir in 1/2 to 3/4 chopped walnuts or chocolate chips, if desired.

Pour batter into prepared loaf pan and bake in preheated 350 degree oven for 55 - 60 minutes or until inserted toothpick comes out clean.

Cool before cutting.

Gluten Free Pizza???

I've recently found several pizza restaurants that carry gluten free pizza.  The pizza ranges from decent to great.  The problem is one restaurant I have recently encountered is CLUELESS when it comes to cross contamination.  I saw their advertisement in our local newspaper and was excited to see that I could get a pizza.  Here is a recent conversation I had while ordering a gluten free pizza: 

Me:     I understand you carry gluten free pizza
Restaurant:    Yes, we do
Me:    Do you make the dough in house?
Restaurant:    No, we order it.
Me:    Do you bake in a separate pan?
Restaurant:    I don't know.
Me:    Can you find out.
Restaurant:    Sure . . . . . no, we don't have separate pans.
Me:    How about boards, do you have separate boards that you put the gluten free pizzas on.
Restaurant:    No
Me:    So you put the gluten free dough on a board that has been floured and into an oven that is shared with regular pizza dough.
Restaurant:    I guess so.

I was appalled to see that they had a huge sign in their window that said they now carry Gluten Free Pizza!

Thankfully, there are some restaurants that actually "get it" and I feel safe eating their pizza.  This was not one.

Have you ever encountered a similar situation?  Please share.

Cathy

A bread worth trying and a coupon too!

I've tried several brands of gluten free breads and almost all are very dense and heavy.  One store I recently was in had Udi brand gluten free bread on the shelves with the regular breads.  I bought it and was pleasantly surprised.  It looked, felt and tasted "regular".  I've since learned that it comes frozen but this store usually puts a few defrosted loaves on the shelves.  Here is a link to their web site.  You will find a coupon for $1.00 off a loaf of bread.  I keep the loaf in the fridge and especially like to toast it. Makes a great sandwhich.
Enjoy!
Cathy
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What a find!

For the past 3 1/2 years I've been trying to find a gluten free condensed cream of mushroom or chicken soup but could not find anything.  I even searched the web for a recipe to make my own.  The other day while in Whole Foods, I found one.  Pacific Natural Foods is the brand and I even found it in a local Stop & Shop yesterday (in the organic section).  Today I made an old family favorite called Cheesy Potatoes.  They tasted just like I remember and nobody could tell that they were any different.  Although it's definately not low cholesterol, you may be able to reduce some of the fat by switching out to low fat products.  Here's the recipe:

Cheesy Potatoes

2 lbs frozen hash brown potatoes, thawed
1 large onion, chopped
1/2 cup melted butter
2 cups shredded cheddar
2 cups sour cream
1 can cream of chicken soup

Combine all above ingredients and spread in 13 x 9 pan (I like to use a glass pan).

Mix:  1/4 cup melted butter with 1 cup crushed corn flakes (there are many brands that are gluten free) and sprinkle on top.  Bake 350 degrees for 45 - 55 minutes. 

They are always a hit and great for a crowd. 

I'm so excited about the condensed soup find, I can't wait to try some of the old favorites I've been craving for the past 3 years.

Enjoy!
Cathy

Gluten Free Gourmet

Welcome to my Gluten Free Gourmet blog.

I've been living gluten free for 3 1/2 years now and although it's been painful at times, I'm getting used to cooking and baking with gluten free products. Of course, the fact that there are more products availble on the market is a huge help. I'd like to make this as interactive as possible with recipe exchanging, product recommendations, restaurant suggestions and an overall place to share valuable information for both celiac and gluten sensitive people. I'd like to start by sharing a recipe I recently heard about while watching a morning tv show (I made a couple of minor changes). The recipe is for a cinnamon coffee cake and is one of the best gluten free baked items I've tried so far. Here goes:

Coffee Cake

1 box gluten free vanilla or yellow cake mix (I used Betty Crocker GF)
1/2 pkg vanilla instant pudding (I used sugar free)
1 cup sour cream
1/2 cup oil
3 eggs
2 Tabls. milk
1 Tabls. vanilla

Mix all together put 1/2 the batter into greased 13x9 pan.
Mix 1/3 cup brown sugar, 2 teas. cinnamon and 1/2 cup chopped pecans or walnuts.
Sprinkle 1/2 of the nut mixture on top of the mix in pan; spread remaining cake mix and top with remaining nut mixture.

Bake in 350 over for 35 - 40 minutes.

OK - now my comments: I love nuts so I used closer to 1 cup. First time I made it as above and it was great. Found it didn't quite make it in the 13 x 9 pan. Was going to use a smaller pan the next time but instead decided to double the recipe and go with the 13 x 9. It came out HUGE, definately need more of the nut mixture than the double as it gets lost between the layers. The next time, I will make it single and put in a 9" spring form pan. Any way that you make it though, it is delicious.

Enjoy and let me know your thoughts.

Cathy