Our family doesn’t eat much gluten, for a few reasons. My husband is gluten intolerant {he has the genetic make-up for Celiac disease}. My daughter had a lot of food allergies when she was littler, but we stayed away from them most of the time, and she grew out of almost all of them. Hooray! She now tolerates gluten quite well. so she eats it at school and at her friend’s houses. However, she does have one of the genetic markers that causes Celiac disease. My understanding is that if she eats too much gluten, she may develop that allergy again at some point in her life.

Also, you may be aware that…

Did you know that the Gluten in Italy is WAY different? When we were on our European Family Adventure Vacation this past Summer, my hub with Celiac ate tons of gluten with little to no symptoms at all. He tried in Ireland and England too, but no luck. It made him feel awful in those countries just like it does in America. Hmmm…

I get quite a lot of inflammation from eating Grains, so I try to stay away from them most of the time. But, you’ll see that some of my recipes do include Grains. I like to mix it up, test things out from time to time, and keep grains in the rotation on a very limited basis. 

One Winter, while I was developing this recipe, I made so many loaves of Pumpkin Bread, that we came up with a new family tradition ~ Pumpkin Bread and Parcheesi! 

 

Moist & Delicious Gluten-Free Pumpkin Bread
Author:
Ingredients
  • 1¼ Cup Cassava Flour + 2 Tbsp.
  • ½ Cup Coconut Sugar (OR ¼ Cup, depending on how sweet you’d like it.)
  • 1 tsp. Raw Cocoa Powder
  • ¼ tsp. Ginger Powder
  • 1 tsp. Cinnamon
  • ¼ tsp. Allspice
  • ½ tsp. Salt
  • ¼ tsp. Xanthin Gum
  • 1 tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1 Cup Organic Canned Pumpkin Puree (NOT Pumpkin Pie mix)
  • 1 Egg
  • ½ Cup Apple Sauce
  • ¼ Cup + 2 Tbsp. Melted Ghee or Coconut Oil
  • ¼ Cup Maple Syrup
  • 1 Tbsp. Molasses
  • 1 tsp. Vanilla Extract
  • 1 tsp. Apple Cider Vinegar
  • 2 Tbsp. Raw Pumpkin Seeds
Instructions
  1. Preheat oven to 350 F.
  2. Grease a standard-sized bread loaf pan, using Ghee
  3. or Coconut Oil.
  4. Add all dry ingredients to a large mixing bowl.
  5. Whisk to combine thoroughly.
  6. Make a well in the center of dry ingredients.
  7. Add all wet ingredients.
  8. Mix on low with an electric standing mixer. Increase
  9. to high, as the ingredients become more incorporated.
  10. Use a wet, floppy, silicon spatula to scrape dough
  11. into Bread Pan.
  12. Wet your fingers and shape the dough to fit neatly
  13. in the pan.
  14. You may choose to top with Raw Pumpkin Seeds.
  15. Bake on 350 F on the middle rack, for 55 minutes.
  16. Let it cool for 10-15 minutes before turning the
  17. Bread Pan upside down, CAREFULLY allowing the bread to fall onto a plate. CAREFULLY turn it right side up.
  18. Slice, top with Ghee, Coconut Oil, or Butter.
  19. ENJOY

 

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