Gluten free pumpkin bread recipe

[Anonymous]

Gluten free family member asked for pumpkin bread or muffins for their birthday. Anyone have a recipe to recommend? I could just swap in the gluten free flour in any old recipe, but sometimes purposely designed recipes turn out better.

[Anonymous]

No specific gluten free recipe but I recommend baking as muffins instead of a loaf. I have more issues with the middle being gummy with gluten free flour when I bake as a loaf (despite trying lots of things to avoid). IME, muffins bake up better with gluten free flour.

[Anonymous]

Simple Mills has a decent pumpkin bread almond flour mix. But if you want to use a regular recipe, make sure you use a cup for cup gluten free flour blend. The cup for cups will have xantham gum already added, otherwise you'll need to add it.

[Anonymous]

Trader Joe's has a great gluten free pumpkin bread mix!

I have used Bob's red mill gluten free flour + the recommended amount of xanthan gum in my regular pumpkin bread recipe and it turned out fine, just not as tall as the regular pumpkin bread.

[Anonymous]

Anonymous wrote:No specific gluten free recipe but I recommend baking as muffins instead of a loaf. I have more issues with the middle being gummy with gluten free flour when I bake as a loaf (despite trying lots of things to avoid). IME, muffins bake up better with gluten free flour.

Thanks, that's good to know! I've done other flavors of cupcakes and muffins but never a gluten free loaf.

[Anonymous]

Anonymous wrote:Simple Mills has a decent pumpkin bread almond flour mix. But if you want to use a regular recipe, make sure you use a cup for cup gluten free flour blend. The cup for cups will have xantham gum already added, otherwise you'll need to add it.

Thanks for this rec and the pp who suggested trader Joe's. I'm not going to a store this week but will definitely keep those in mind for the future! I have a lot of almond flour and other GF flour types in the pantry now.

[Anonymous]

I think the Trader Joe's mix is seasonal. We usually buy several when they are available, to have throughout the year. I sometimes add to this mix to make it more substantial / less sweet - more flour / baking powder / egg / oil to whatever is in the mix.

Echoing the others to sub cup for cup flour and follow a muffin recipe for better results.

[Anonymous]

These are amazing. It’s sweet potato but you can sub pumpkin

https://www.healthy-holistic-living.com/anti-inflammatory-coconut-and-sweet-potato-muffins-with-ginger-turmeric-cinnamon-and-maple-syrup/?utm_source=HHL&utm_content=54068-IMDN&fbclid=IwAR1WllJNQuPvwrvJMdD091zRcuooGzBhAGEo1sOiCLhbIItOQG4LyBDwMTg

[Anonymous]

Anonymous wrote:I think the Trader Joe's mix is seasonal. We usually buy several when they are available, to have throughout the year. I sometimes add to this mix to make it more substantial / less sweet - more flour / baking powder / egg / oil to whatever is in the mix.

Echoing the others to sub cup for cup flour and follow a muffin recipe for better results.

This is my problem with mixes: they're usually too sweet. Do you have tips for how much of other ingredients to add?

For homemade muffins, I typically use 2/3 the amount of sugar called for, sometimes less.

[Anonymous]

I haven't made the GF pumpkin bread, but have made other king arthur GF recipes and have made the gluten pumpkin bread. Could be worth a try.

https://www.kingarthurbaking.com/recipes/gluten-free-pumpkin-bread-recipe

[Anonymous]

For chemically leavened bread, I just substitute GF flour. I like this one-https://smittenkitchen.com/2016/10/pumpkin-bread/

[Anonymous]

https://www.breadbeckers.com/blog/pumpkin-muffins/

I use maple syrup as the sweetener and use gluten free flour. Agree with prior comment that muffins hold together better than a loaf.

[Anonymous]

The King Arthur gluten free flour is GREAT! 1:1 ratio for regular flour and texture and taste are great. Just buy and proceed as you would with any recipe (that doesn't require yeast).