As I have mentioned in a previous post, I absolutely love Thanksgiving!
I love being with my family, I love the smells and the colours, and I love the food.
This Thanksgiving will be a different one, as it just won’t be dairy and sugar free, but gluten free.
Today I made my first gluten free loaf!
I went to the gluten free aisle at the Bulk Barn and bought a bunch of the gluten free flours I needed plus spices and the main ingredient: pumpkin!
I got this recipe from Life, Gluten Free, it’s called Pumpkin Spice Cake. I did a bit of modifying, as I couldn’t find sorghum flour…plus I wanted to sort of make it “my own”.
The modified recipe is as follows:
Pumpkin Spice Loaf Cake
– 1 cup brown rice flour
– 1/3 cup potato starch
– 1/3 cup tapioca flour
– 1 tsp guar gum
– 1/4 tsp sea salt
– 1/4 + 1/8 tsp baking soda
– 3/4 tsp cream of tartar
– 1 1/2 tsp baking soda
– 2 tsp pumpkin pie spice
– 1/2 tsp ground allspice
– 1/2 cup currants
– 1 tsp powdered stevia
– 1/2 cup canned pumpkin
– 1/2 cup honey
– 2 tbsp molasses
– 1/4 cup safflower oil
– 2 eggs
Preheat oven to 350 degrees and grease and flour a loaf pan.
Mix together all of the dry ingredients in a bowl.
Mix together all the wet ingredients in a separate bowl.
Combine the wet and dry ingredients together using a hand mixer. Mix until smooth.
Stir in the currants.
Transfer the batter to the greased and floured loaf pan and bake for about 50 minutes until golden brown.
This was a hit at home (even for the gluten eaters)!
Those who can eat butter enjoyed it with a spread of butter ontop, and myself (who can’t enjoy butter) spread some apple butter on top, and even ate it plain.
And…before I end this post, I thought I would just share some fall pics that I took today!
As we were driving to our cottage, we spotted three deer…they’re a little hard to see in the photo…
And aren’t the trees just beautiful!
(I’m just waiting for my vegan, gluten free pumpkin pie to bake! It smells like Thanksgiving in the house!)