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Gluten Free Pumpkin Gingerbread

Source: Wild Oats Natural Marketplace
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Rating: 3.5   Reviews: 4 See Reviews
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  One loaf
Whether you're gluten intolerant or not, this deliciously moist pumpkin gingerbread is sure to please your taste for one of fall's best flavors. Richly spiced with ginger and nutmeg, pair a thick slice of bread with a cup of apple cider or Fair Trade coffee for breakfast, snack time or dessert.
RECIPE INGREDIENTS
1/2 cup Wild Oats Canola Oil
3/4 cup brown sugar
2 teaspoon vanilla extract
2 Wild Oats Large Eggs
3 tablespoon dark molasses
1 cup organic pumpkin puree
1 cup organic oat flour
1/2 cup brown rice flour
1/2 cup buckwheat flour
2 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoon cinnamon
1/2 teaspoon ginger, ground
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 tablespoon turbinado sugar
Gluten Free Pumpkin Gingerbread Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F. Mix together oil, sugar, vanilla, eggs, molasses and pumpkin.


Sift together the flours, baking powder, salt and spices. Fold dry mixture into the wet mixture.


Pour batter into a lightly greased loaf pan, and sprinkle with turbinado sugar.


Bake for 35 to 45 minutes, or until a knife or toothpick inserted in the center comes out clean. Cool, slice and enjoy with a steamy cup of spiced apple cider.




Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
Date Added: 01/01/2008
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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.
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