Guest guest Posted October 25, 2006 Report Share Posted October 25, 2006 I decided I'm going to make pumpkin bread tonight. However, I can't seem to find a recipe online. I have no problem substituting some stuff out of the non-GF one's I've found, but rather than reinvent the wheel, i thought if anyone has one conveniently handy and could pass it on to me, that would be fabulous. It doesn't need to be vegan, just GF and preferably dairy-free. Thanks! Marie =) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 We have these 2 in our files. HTH, Kim -------------------------- PUMPKIN BREAD free of gluten,dairy,soy,corn,eggs l l/2 cups pumpkin 1 Tbsp (3 tsp) egg replacer + 4 Tbsp (1/4 cup) warm water =2 eggs Mix those together w/l beater on mixer. l l/2 cups brown sugar l/2 cup oil (applesauce works too) l/2 cup milk sub (rice,almond work well) l cup sweet potato flour (from asian store,I mix in my vita mix blender to pulverize so as not to be gritty) l/2 cup brown rice flour l/2 cup tapioca flour l/2 tsp baking soda (bicarbonate of soda) 2 Tbsp (6 tsp) GF baking powder (to make own: l l/2 tsp baking soda, l Tbsp [3 tsp] cream of tartar, l l/2 tsp potato starch or tapioca) 2 tsp xanthan gum 1 tsp of cinnamon l/2 tsp nutmeg l/4 tsp ground cloves Mix first 5 ingredients together, add the rest & mix well. Bake at 350F (175 C) for 45 minutes. To make applesauce bread/cupcakes: use applesauce instead of pumpkin and omit nutmeg and cloves. I make cupcakes with this recipe and for a real dessert I frost with penuche frosting: 2 cups brown sugar, l/2 cup milk sub (rice or almond) l/2 cup crisco ------------------------------ Sugar Free Pumpkin Bread This recipe has been modified from one on the Candylovers list (baking day, can you tell?) and works well with the egg replacer. I use a blend of chana, corn starch and rice flour but each of us has our own favourite general blend of flours.BL one 15 ounce (425 g) can pumpkin puree 1 cup vegetable oil 4 eggs -OR- flaxseed (linseed) gel equivalent to 3 eggs* 3 1/2 cups all-purpose GF flour blend - sifted 2 cups applesauce 1 1/2 teaspoons baking soda (bicarbonate of soda) 1 1/2 teaspoons salt 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground nutmeg 2 teaspoons ground cinnamon 1/2 cup chopped walnuts 1 teaspoon GF baking powder 1. Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly. 2. Pour into 2 greased 9 x 5 x 3 inch (23 x 12.5 x 7.5 cm) loaf pans and bake at 300 degrees F (150 degrees C) for 1 hour. *Replacing more than 3 eggs sometimes requires that two alternatives be used. This recipe contains more than enough oil that egg replacer for 3 eggs works well. Be sure to whip the gel first to add some volume for lightness in the end product. ------------------------- , " Marie Nelson " <marie.nelson wrote: > > I decided I'm going to make pumpkin bread tonight. However, I can't seem to > find a recipe online. I have no problem substituting some stuff out of the > non-GF one's I've found, but rather than reinvent the wheel, i thought if > anyone has one conveniently handy and could pass it on to me, that would be > fabulous. It doesn't need to be vegan, just GF and preferably dairy-free. > > Thanks! > > Marie =) > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 With all the binder in that first recipe I see no need for xanthan gum. Since this is mold product, people with CD often find they cannot tolerate it so well, so less exposure is better. Between applesauce (or oil), pumpkin and sweet potato flour, it doesn't have much chance of being crumbly (smile). I make mine carrot or pumpkin breads without xanthan regularly. If you live in a high elevation, reduce the sweet potato flour to 3/4 cup and add 1/4 cup of flax meal (linseed for aussies - lol) and that should give it the extra it needs. Just warn the kids before they eat it, because flax seed meal sometimes looks like bugs - which might not be a bad thing given what the many is celebtrating this time of year - vbg BL On 10/25/06, Kim <bearhouse5 wrote: > > We have these 2 in our files. > > HTH, > Kim > > -------------------------- > > PUMPKIN BREAD free of gluten,dairy,soy,corn,eggs > > l l/2 cups pumpkin > 1 Tbsp (3 tsp) egg replacer + 4 Tbsp (1/4 cup) warm water =2 eggs > > Mix those together w/l beater on mixer. > > l l/2 cups brown sugar > l/2 cup oil (applesauce works too) > l/2 cup milk sub (rice,almond work well) > l cup sweet potato flour (from asian store,I mix in my vita mix > blender to pulverize so as not to be gritty) > l/2 cup brown rice flour > l/2 cup tapioca flour > l/2 tsp baking soda (bicarbonate of soda) > 2 Tbsp (6 tsp) GF baking powder (to make own: l l/2 tsp baking soda, l > Tbsp [3 tsp] cream of tartar, l l/2 tsp potato starch or tapioca) > 2 tsp xanthan gum > 1 tsp of cinnamon > l/2 tsp nutmeg > l/4 tsp ground cloves > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 Brenda, Thanks for the info on xantham gum. I didn't realize it had the mold properties. I generally use guar gum instead (because it's a lot cheaper). I love to bake cookies and breads in the fall, but having CD has made that slightly difficult. I never used to follow recipes well, I like to be creative and add my own touches to items I'm baking. As a result, I've been doing tons of research on the purpose of flours and stuff in recipes. It's been a great learning experience for me. Any baking advice or fun recipes are always welcome. Thanks again, Marie =) On 10/25/06, Brenda-Lee Olson <shalomaleichemacademy wrote: > > With all the binder in that first recipe I see no need for xanthan gum. > Since this is mold product, people with CD often find they cannot tolerate > it so well, so less exposure is better. Between applesauce (or oil), > pumpkin and sweet potato flour, it doesn't have much chance of being > crumbly > (smile). I make mine carrot or pumpkin breads without xanthan regularly. > > If you live in a high elevation, reduce the sweet potato flour to 3/4 cup > and add 1/4 cup of flax meal (linseed for aussies - lol) and that should > give it the extra it needs. > > Just warn the kids before they eat it, because flax seed meal sometimes > looks like bugs - which might not be a bad thing given what the many is > celebtrating this time of year - vbg > > BL > > On 10/25/06, Kim <bearhouse5 <bearhouse5%40hotmail.com>> > wrote: > > > > We have these 2 in our files. > > > > HTH, > > Kim > > > > -------------------------- > > > > PUMPKIN BREAD free of gluten,dairy,soy,corn,eggs > > > > l l/2 cups pumpkin > > 1 Tbsp (3 tsp) egg replacer + 4 Tbsp (1/4 cup) warm water =2 eggs > > > > Mix those together w/l beater on mixer. > > > > l l/2 cups brown sugar > > l/2 cup oil (applesauce works too) > > l/2 cup milk sub (rice,almond work well) > > l cup sweet potato flour (from asian store,I mix in my vita mix > > blender to pulverize so as not to be gritty) > > l/2 cup brown rice flour > > l/2 cup tapioca flour > > l/2 tsp baking soda (bicarbonate of soda) > > 2 Tbsp (6 tsp) GF baking powder (to make own: l l/2 tsp baking soda, l > > Tbsp [3 tsp] cream of tartar, l l/2 tsp potato starch or tapioca) > > 2 tsp xanthan gum > > 1 tsp of cinnamon > > l/2 tsp nutmeg > > l/4 tsp ground cloves > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 Marie Xanthan gum is harvested from the mold which turns veggies bad in the fridge. More particularly the mold which affects cabbage and other related veggies. In fact, xanthan gum is actually the castings and other cell refuse from these primitive forms of life,so yes, it can affect those who have a problem with mold and fungus. Because people with CD are often in a hyper-immune state, it's often the case that yeasts and molds cause some uncomfortable symptoms. I had to do the same thing when we started with GF ten years ago. My gran taught me to bake and she never used a recipe so everything was by feel and look. I knew how to use recipes from high school cooking class, of course, but like when I knit, I always just thought they were guidelines and we were free to use our own ideas and variations. My children, who are all GF, have been taught to cook that way too and all except the eldest, who honestly is one of those people who could burn water, thrive at cooking this way. My daughter has made many mistakes with her variations and has often burned things like muffins because of inattention, but she is just turning 13 in december so I expect she will make mistakes. I certainly did and I was just using wheat flour. For all my cooking I keep baby food purees on hand. These can be used as extra binder in muffins and cakes any time and sometimes even in the cookies. Have fun. BTW just wondering what you keep on hand as standard flours. BL On 10/26/06, Marie Nelson <marie.nelson wrote: > > Brenda, > > Thanks for the info on xantham gum. I didn't realize it had the mold > properties. I generally use guar gum instead (because it's a lot cheaper). > I love to bake cookies and breads in the fall, but having CD has made that > slightly difficult. I never used to follow recipes well, I like to be > creative and add my own touches to items I'm baking. As a result, I've > been > doing tons of research on the purpose of flours and stuff in recipes. It's > been a great learning experience for me. Any baking advice or fun recipes > are always welcome. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 26, 2006 Report Share Posted October 26, 2006 Brenda, This December it will be 3 years since I was diagnosed with CD. It was a very hard transition for me. But probably life-saving. I was diagnosed at 25 but the doc who did my biopsy said that the damage was severe enough that I'd probably had it since i was a young child. I am very strict with my diet because I don't know how much damage has already been done. I became a vegetarian this past January and since I already had problems with dairy, I figured I'd go all the way and just be vegan. This does make eating out with friends a little more complicated even though I'm in Portland (which is probably one of the best places to be a vegan). I tend to have spurts where I really like to bake and other times where I just wish I could eat anything I want. I never cave on the GF and rarely indulge in things like eggs or fish. (But they have this amazingly yummy fish house in Portland where everything is GF). I tend to purchase all my flours from Bob's Red Mill, since it is in Portland and I can go to the factory and purchase it bulk. I was just going through my flours and realized it's time to switch some out that I haven't used in awhile. I have brown and white rice flour, tapioca flour, buckwheat, quinoa and soy flours on hand. I use guar gum as my replacement for gluten in my baking (as it is cheap). I also keep ground flaxseeds in the fridge. I've not tried subbing them in for eggs yet but they do amazing things in my quinoa flakes that I occasionally eat for breakfast. I bought oats again for the first time a couple weeks ago. Expensive, but GF--finally! I am single and work full-time, so it tends to leave me with little time to bake/cook so I do tend to purchase most of my foods " ready-to-eat " - (waffles, micro-meals, etc). Luckily, Wild Oats, Trader Joes and New Seasons have lots of selection for me. I would like to get better at coming up with more " on-the-go " home made stuff as eating as I am tends to be rather spendy. Marie =) On 10/26/06, Brenda-Lee Olson <shalomaleichemacademy wrote: > > Marie > > Xanthan gum is harvested from the mold which turns veggies bad in the > fridge. More particularly the mold which affects cabbage and other related > veggies. In fact, xanthan gum is actually the castings and other cell > refuse from these primitive forms of life,so yes, it can affect those who > have a problem with mold and fungus. Because people with CD are often in a > hyper-immune state, it's often the case that yeasts and molds cause some > uncomfortable symptoms. > > I had to do the same thing when we started with GF ten years ago. My gran > taught me to bake and she never used a recipe so everything was by feel > and > look. I knew how to use recipes from high school cooking class, of course, > > but like when I knit, I always just thought they were guidelines and we > were > free to use our own ideas and variations. > > My children, who are all GF, have been taught to cook that way too and all > except the eldest, who honestly is one of those people who could burn > water, > thrive at cooking this way. My daughter has made many mistakes with her > variations and has often burned things like muffins because of > inattention, > but she is just turning 13 in december so I expect she will make mistakes. > > I certainly did and I was just using wheat flour. > > For all my cooking I keep baby food purees on hand. These can be used as > extra binder in muffins and cakes any time and sometimes even in the > cookies. > > Have fun. > > BTW just wondering what you keep on hand as standard flours. > > BL > > On 10/26/06, Marie Nelson < marie.nelson<marie.nelson%40gmail.com>> > wrote: > > > > Brenda, > > > > Thanks for the info on xantham gum. I didn't realize it had the mold > > properties. I generally use guar gum instead (because it's a lot > cheaper). > > I love to bake cookies and breads in the fall, but having CD has made > that > > slightly difficult. I never used to follow recipes well, I like to be > > creative and add my own touches to items I'm baking. As a result, I've > > been > > doing tons of research on the purpose of flours and stuff in recipes. > It's > > been a great learning experience for me. Any baking advice or fun > recipes > > are always welcome. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 xantham gum is a mold product? i am trying to avoid these and am not great it identifying them yet. a , " Brenda-Lee Olson " <shalomaleichemacademy wrote: > > With all the binder in that first recipe I see no need for xanthan gum. > Since this is mold product, people with CD often find they cannot tolerate > it so well, so less exposure is better. Between applesauce (or oil), > pumpkin and sweet potato flour, it doesn't have much chance of being crumbly > (smile). I make mine carrot or pumpkin breads without xanthan regularly. > > If you live in a high elevation, reduce the sweet potato flour to 3/4 cup > and add 1/4 cup of flax meal (linseed for aussies - lol) and that should > give it the extra it needs. > > Just warn the kids before they eat it, because flax seed meal sometimes > looks like bugs - which might not be a bad thing given what the many is > celebtrating this time of year - vbg > > BL > > On 10/25/06, Kim <bearhouse5 wrote: > > > > We have these 2 in our files. > > > > HTH, > > Kim > > > > -------------------------- > > > > PUMPKIN BREAD free of gluten,dairy,soy,corn,eggs > > > > l l/2 cups pumpkin > > 1 Tbsp (3 tsp) egg replacer + 4 Tbsp (1/4 cup) warm water =2 eggs > > > > Mix those together w/l beater on mixer. > > > > l l/2 cups brown sugar > > l/2 cup oil (applesauce works too) > > l/2 cup milk sub (rice,almond work well) > > l cup sweet potato flour (from asian store,I mix in my vita mix > > blender to pulverize so as not to be gritty) > > l/2 cup brown rice flour > > l/2 cup tapioca flour > > l/2 tsp baking soda (bicarbonate of soda) > > 2 Tbsp (6 tsp) GF baking powder (to make own: l l/2 tsp baking soda, l > > Tbsp [3 tsp] cream of tartar, l l/2 tsp potato starch or tapioca) > > 2 tsp xanthan gum > > 1 tsp of cinnamon > > l/2 tsp nutmeg > > l/4 tsp ground cloves > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Can you replace xantham gum with guar gum in any recipe? If you can, do you use equal amounts? I have mold allergies and live in Oregon so as much as I can avoid mold, I should. Thanks, Cheryl , " Marie Nelson " <marie.nelson wrote: > > Brenda, > > Thanks for the info on xantham gum. I didn't realize it had the mold > properties. I generally use guar gum instead (because it's a lot cheaper). > I love to bake cookies and breads in the fall, but having CD has made that > slightly difficult. I never used to follow recipes well, I like to be > creative and add my own touches to items I'm baking. As a result, I've been > doing tons of research on the purpose of flours and stuff in recipes. It's > been a great learning experience for me. Any baking advice or fun recipes > are always welcome. > > Thanks again, > > Marie =) > > > On 10/25/06, Brenda-Lee Olson <shalomaleichemacademy wrote: > > > > With all the binder in that first recipe I see no need for xanthan gum. > > Since this is mold product, people with CD often find they cannot tolerate > > it so well, so less exposure is better. Between applesauce (or oil), > > pumpkin and sweet potato flour, it doesn't have much chance of being > > crumbly > > (smile). I make mine carrot or pumpkin breads without xanthan regularly. > > > > If you live in a high elevation, reduce the sweet potato flour to 3/4 cup > > and add 1/4 cup of flax meal (linseed for aussies - lol) and that should > > give it the extra it needs. > > > > Just warn the kids before they eat it, because flax seed meal sometimes > > looks like bugs - which might not be a bad thing given what the many is > > celebtrating this time of year - vbg > > > > BL > > > > On 10/25/06, Kim <bearhouse5 <bearhouse5%40hotmail.com>> > > wrote: > > > > > > We have these 2 in our files. > > > > > > HTH, > > > Kim > > > > > > -------------------------- > > > > > > PUMPKIN BREAD free of gluten,dairy,soy,corn,eggs > > > > > > l l/2 cups pumpkin > > > 1 Tbsp (3 tsp) egg replacer + 4 Tbsp (1/4 cup) warm water =2 eggs > > > > > > Mix those together w/l beater on mixer. > > > > > > l l/2 cups brown sugar > > > l/2 cup oil (applesauce works too) > > > l/2 cup milk sub (rice,almond work well) > > > l cup sweet potato flour (from asian store,I mix in my vita mix > > > blender to pulverize so as not to be gritty) > > > l/2 cup brown rice flour > > > l/2 cup tapioca flour > > > l/2 tsp baking soda (bicarbonate of soda) > > > 2 Tbsp (6 tsp) GF baking powder (to make own: l l/2 tsp baking soda, l > > > Tbsp [3 tsp] cream of tartar, l l/2 tsp potato starch or tapioca) > > > 2 tsp xanthan gum > > > 1 tsp of cinnamon > > > l/2 tsp nutmeg > > > l/4 tsp ground cloves > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2006 Report Share Posted October 29, 2006 Yes xanthan gum is derived from the mold which makes cabbages and other root vegetables go black. Guar gum, which is made from a bean, can be subbed for xanthan measure for measure in almost all recipes, but I suggest to you that if you live in a lower elevation you most likely don't need to use it in your recipes. It's purpose is to act as a binder and to reduce crumbleness. If you are eating products fresh, an additional binder is generally not needed. You can also use pureed fruits and veggies in your recipes to act as an additional binder and to add moistness. You can use agar agar to replace guar or xanthan. You can also use slippery elm powder which has the benefit of being a known treatment for stomach problems like CD, leaky gut, crohn's, etc. Oh, and btw, guar gum, being bean based, is know to cause gastric problems if used too much. If you look at the product Benefibre, you will find it is straight guar gum. HTH BL On 10/29/06, anthropology_folklore <anthropology_folklore wrote: > > Can you replace xantham gum with guar gum in any recipe? If you can, do > you use equal > amounts? I have mold allergies and live in Oregon so as much as I can > avoid mold, I > should. > Quote Link to comment Share on other sites More sharing options...
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