One of my friends shared a recipe for gluten-free bread, which looked too simple not to bake. So, my three year old and I did bake it. My friend suggested to not use milk at all, just the kefir, but we didn’t have enough kefir or yogurt, so we poured some almond milk into the dough. We also had some pureed pumpkin, so we put that in the dough, as well. The extra pumpkin called for one extra egg. I am pretty sure that three tablespoons of flaxseed, mixed in a half a cup of water would work just as well as the three eggs here, but I haven’t tried it yet. This gluten-free bread turned out fabulously light and crumbly. It didn’t look and feel like a heavy cake, which, unfortunately, has been my experience with other gluten-free breads. Do you know a good gluten-free bread recipe to try?
Gluten-Free Pumpkin Bread
By October 30, 2011Published:
- Cook: 30-40 mins
One of my friends shared a recipe for gluten-free bread, which looked too simple not to bake. So, my three year old and I did bake it. …
- 2.5 cups Gluten-free flour I used Bob's Red Mills gluten-free all purpose flour mix
- 1 cup Kefir or yogurt
- 3/4 cups any kind of Milk
- 3 Eggs beaten
- 1 cup Pumpkin puree
- 1 tsp Salt
- 2 tbsp Olive oil
- You can add any herbs or flavors you want to this mixture
- Preheat oven to 400 degrees F. Stir all ingredients together. Pour into greased loaf pan and allow to sit for about 30 minutes. It will rise quite a bit, but you don't need to punch it down. Bake for 30 to 40 minutes. Test with a knife, stuck in the center. If it comes out dry, the bread is ready.