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Wednesday, August 19, 2015

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

By now you have likely heard all about the growing "Gluten Free" trend.  Some people must forgo gluten for medical reasons, but then there are those of us who have voluntarily cut out most or all Gluten simply because we feel better (no longer tired and bloated after every meal!) not eating it.

I have been doing this for years, in an effort to increase my consumption of Veggies and to cut calories with good success.  So I've decided to go back through my recipes and start identifying and labeling these meals as Gluten Free, when it applies, to help others out there trying to do the same thing.

And I'll also be updating and converting old recipes that contain Gluten to Gluten Free, so the GF folks have more fun stuff to choose from.  First up:  an old Pumpkin Bread Recipe became:  Gluten Free Pumpkin Bread --the kids crazy loved it this morning for breakfast!  Recipe below.  And for those wanting more info, check out this link which provides lots of details on a Gluten Free Diet.

Amy's Gluten Free Pumpkin Bread Recipe:

Preheat oven to 350, Grease Loaf Pan.

In a bowl mix:
1 cup Gluten Free Flour (I use Trader's Joes All Purpose Flour)

1 cup Old Fashioned Oats (always be sure to use certified GF Oats, if you are GF due to a medical condition!)
2 eggs
1/2 cup brown sugar
1/2 cup fat free plain yogurt
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1 15 oz can of pumpkin puree

Pour into Loaf Pan and bake for 40 minutes, turn and bake another 20 minutes.  Enjoy and top with your choosing; in our house that means either eating it plain,  or topping it with regular butter, peanut butter or cashew butter!

*As always, if you follow a Gluten Free diet because of a serious medical condition, please be sure to double check the ingredient lists of all foods used in these recipes, as Gluten likes to hide in all sorts of things!!

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