View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 

Gluten Free Pumpkin Gingerbread


Source: Wild Oats Natural Marketplace
Recipe Reviews Add to Fav save recipe View Fav view my favorites Email Friend email recipe to a friend
reviews by:   date  |   rating  |   cheers  |   reviewer name
 Reviews:  4   Viewing: 1 - 4  
Rating: 3
by: Doretta Reviewed: 02/18/2010
My son has a wheat sensitivity, but not total gluten intolerance, so I tried this recipe. It was awful. The Buckwheat Flour taste is so strong that it overpowers the pumpkin flavor and the loaf was too dense. I had some pumpkin puree left so made it again with some tweaks. I only had 1/2 c pumpkin, so also used 1/2 c fresh applesauce; substituted 3/4 c Rice Flour and 1/4 c Tapicoa Flour for the Buckwheat flour. It was great! I'd make again! Maybe with raisin or chocolate chips added. Try it!
4 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Stephanie Reviewed: 10/11/2009
Good base recipe to tweak
I have used this as a base recipe to follow while tweaking the particular flours & sugars based on what I have available. It always turns out great. For instance, try 1 cup of Bob's Redmill GF All-Purpose Baking Flour, 1/2 cup buckwheat flour, 1/4 cup teff flour, & 1/4 cup garbanzo flour. I have used date sugar, agave nectar, etc. Just make sure the dry/liquid ratio is kept the same. I took it to a party & didn't tell anyone it was GF. Everyone raved. :)
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Sharon, WA Reviewed: 12/10/2007
It's too bad someone dismissed this recipe because of oat flour being one of the ingredients. So what? If oat flour isn't an option (I myself can't eat oats but some with gluten sensitivity can), it can easily be replaced by one of many effective gluten free flours such as amaranth, garfava, sorghum, or one of many wonderful gf flour blends out there. It would also be great to replace some or all of the oat flour with almond flour - it would add texture and great flavor. I'd maybe just add a tsp of baking soda to help it not be too dense.
People like me with gluten sensitivity (and also in my case, an allergy to sugar cane) get used to taking recipes and tweaking them to what our dietary restrictions will allow. This recipe looks great and I'm keen to try it (after a few minor adjustments of course)! Thanks for adding it to the database.
46 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Pamela, AZ Reviewed: 01/26/2007
I didn't make this dish, but looked at it because of a gluten-intolerant family member. It's surprising to see oat flour in the ingredients, as oats contain gluten. I won't pass this one on!
12 people gave this Cheers. Click here to Cheer this review. Report Violation
Return to Recipe
 Reviews:  4   Viewing: 1 - 4  
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You