When I first found out I was gluten intolerant, my mom was my biggest supporter. Back then eating gluten free wasn't as popular as it is now and it was nearly impossible to find substitutes for the foods that I loved that didn't taste like cardboard. My mom started searching for recipes and creating her own so that I didn't have to feel deprived. I don't know how I would have gotten through those first few years of eating gluten free without my mom; I love her so much! This is one of my favorite gluten free recipes that my mom created. It's moist and doesn't crumble like most gluten free baked sweets do. It's a family favorite around Thanksgiving and Christmas time. This recipe is perfect for family dinners, giving as gifts, or just a gluten free treat all for yourself.
Ingredients:
3 1/2 cup Gluten Free All Purpose Baking Flour
2 1/2 tsp xanthum gum (can be found on Bob's Red Mill website, Whole Foods, Trader Joes, or Amazon.com)
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
3 cups sugar or sugar substitute
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups (1 15 oz can) canned pumpkin
2 cups mini semisweet chocolate chips (optional)
Directions:
1. Preheat oven at 350 degrees
2. Mix dry ingredients together
3. Mix pumpkin, water, oil and eggs together
4. Combine wet and dry mixtures (mix well)
5. Stir in chocolate chips
6. Pour mix into 2 greased bread pans
7. Bake for 1 hour and 15 min
8. Cool before removing from pans.
9. Enjoy yummy
gluten free bread!
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