Gluten Free Recipes

By | June 3, 2013

Gluten Free Recipes

When I began the journey to eating gluten free one of the things I missed most was bread.  I have tried many gluten free recipes for bread over the past year and a half.  What I found to be the best is this  gluten free pumpkin bread recipe.  Originally this gluten free recipes was found at Anjas Food 4 Thought using banana rather than pumpkin.  I don’t eat banana so made a few changes to the recipe.

Here is my version of this gluten free bread loaf recipe.  Before we get into the recipe there are a couple of things I would like to suggest to have in your kitchen beyond the obvious.

  •  When purchasing baking soda please be sure it is aluminum free.  “Brain deterioration. Aluminium has been found in tangled fibres in the brains of Alzheimer’s sufferers.”
  • Spices – McCormick’s single ingredient spices are gluten-free to 20 parts per million. Although McCormick’s reportedly processes gluten-containing spices on the same equipment. You’d need to check for gluten cross-contamination in other manufacturers’ spices, since many companies use gluten as an ingredient in some spice mixes. Resource
  • Coconut Oil – be sure it is organic virgin or extra virgin coconut oil
  • It would be my suggestion to use only organic ingredients

 gluten free recipes

Gluten Free Pumpkin Bread Loaf

Ingredients:

  • 3/4 cup almond meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons coconut oil
  • 1/2 cup pumpkin puree
  • 1/2 cup dates, pitted and chopped
  • 1/4 cup desiccated coconut
  • 1/4 cup walnuts, pumpkin seed,  roughly chopped
  • 1/4 cup cranberries

Preheat oven to 180C/375F. Grease with coconut oil

In a large bowl, combine almond meal, baking soda and cinnamon. Set aside.

In another bowl, whisk the eggs. Stir in vanilla, coconut oil and pumpkin puree. Combine wet and dry ingredients. Fold in dates, coconut, cranberries and chopped nuts. Break up bigger lumps of dates if they stick together.

Transfer batter to prepared loaf tin. The recipe suggests to Bake for 40 minutes or until cake tester comes out clean. (I found that after 30 minutes I can turn off the heat for the oven and simply leave the loaf tin in for an extra 10 – 15 minutes.  This allows the loaf to cook and yet it won’t burn)

There you have it.  One more to include in your gluten free recipes.  This one is really easy, tasty and allows you to enjoy a gluten free pumpkin bread recipe.

 

 

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18 thoughts on “Gluten Free Recipes

  1. Ed Forteau

    This looks delicious. I forwarded the receipt to my wife so we can try it this week. We don’t eat Gluten Free consistently, but most of the food we’ve tried tastes great. Thanks for the receipt.
    Ed Forteau recently posted…Engagement and Influence [Podcast 112]My Profile

    Reply
    1. Wendy Bottrell Post author

      Thanks for connecting Ed! Recipe is delicious and simple. Let me know if I can help. Best Regards, Wendy

      Reply
  2. Cece

    Hi Wendy — I’ve often heard about gluten free diets but never really considered them as something that I could actually use. I’m fascinated by “desiccated coconut” — just coconut flakes? I love pumpkin bread (especially in the fall)…this recipe sounds like a keeper.

    Reply
    1. Wendy Bottrell Post author

      Hi Cece, recipe is definitely a keeper. Each time I make it, it is easier to make and tastes yummy! Thanks for connecting. Wendy

      Reply
  3. Jenn L

    We eat gluten free, as well. We actually take it a step further and eat paleo, so we have also cut out all grains, beans, dairy, etc. 🙂
    Your recipe looks awesome! I will have have to try it. It sounds very flavorful.
    Jenn L recently posted…Fit for Five Fitness ChallengeMy Profile

    Reply
    1. Wendy Bottrell Post author

      Cool! Actually I eat paleo as well. Have been for going on 2 years. This recipe is excellent for gluten free living, and a paleo lifestyle. Thanks for connecting. Best Regards, Wendy

      Reply
  4. Barb

    I don’t think I could go gluten free voluntarily (understand it when it’s a medical necessity), but this recipe looks awesome on its own merits…may just have to try it…nice job.
    Barb recently posted…Standards and Pantry StaplesMy Profile

    Reply
    1. Wendy Bottrell Post author

      Recipe is awesome! Thanks for connecting. Best Regards, Wendy

      Reply
    1. Wendy Bottrell Post author

      Definitely yummy! Easy to make as well. No eBook not my own product

      Reply
    1. Wendy Bottrell Post author

      It is delicious. Thanks for the pin! Best Regards, Wendy

      Reply
  5. Wendy Bottrell Post author

    Thanks for connecting. Recipe is very easy to make and delicious.

    Reply
  6. Wendy Bottrell Post author

    Excellent! Let me know if I can help. Best Regards, Wendy

    Reply
  7. George Nieves

    Hi Wendy,

    The recipe sounds delicious! We don’t do much baking around the house during the summer, but I bet we would really enjoy this during the fall and winter. Thanks for sharing!

    Reply
    1. Wendy Bottrell Post author

      My pleasure George! Thanks for connecting. Best Regards, Wendy 🙂

      Reply
  8. Ginny Carter

    What a lovely sounding recipe, I bet the cinnamon works well with the pumpkin and almond.

    Reply
    1. Wendy Bottrell Post author

      It sure does! Thanks for connecting. Best Regards, Wendy

      Reply

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