Pumpkin Bread or Muffins

These are the muffins I brought to our first meeting. I like to add chocolate chips. I suggest at least doubling the recipe because they are so good they won't last. If you triple the recipe you can use an entire (large) can of pumpkin puree. These are so yummy my five kids devour them and no one can tell they aren't "gluten filled". ~Lisa

Pumpkin Bread or Muffins

Makes 12 muffins
Or three 5 x 3 inch loaves

1¾ cups brown rice flour mix**
1 cup sugar
1 teaspoon baking soda
¾ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
¼ cup water
1/3 cup plus 2 tablespoons Canola oil
2 tablespoons molasses
1 cup pumpkin purée

Preheat oven to 350°F. Position rack in center of oven. Spray three 5 x 3 inch loaf pans or muffin pan with cooking spray.

Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in a large mixing bowl of electric mixer.

Combine eggs, water, oil, molasses and pumpkin in a separate bowl. Whisk to blend.

Pour the wet ingredients into dry and mix until well blended. Do not over beat.

Pour batter evenly into pans and bake 45-55 minutes for loaf pans and about 20-25 minutes for muffins or until toothpick inserted in center comes out clean.

Cool bread for 8 minutes and then remove from pan. (Remove muffins from pan immediately). Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.

Store bread covered tightly with plastic wrap in refrigerator for up to five days. Muffins can be stored in a tightly sealed plastic container. Pumpkin Bread or Muffins can be covered with plastic wrap and then with foil, and stored in freezer for up to six weeks. Best when eaten within four days of baking.

**Brown Rice Flour Mix
6 cups extra finely ground brown rice flour (can use white rice flour or corn flour)
2 cups potato starch (not potato flour)
1 cup tapioca flour

Source: The Food Philosopher

Gluten Free Hearty Brown Bread

If you were a fan of whole wheat bread, you will like this! It tastes a lot like the gourmet grain bread you can buy from the store. From experience most kids don't like it as much as the white bread, but adults love it. It's also beautiful when baked.

Gluten Free Hearty Brown Bread

1 3/4 C. GF flour mix
1/2 c. quinoa flakes
1 c. teff flour
1/4 c. sugar
3 1/2 tsp. Xanthan gum
1 1/2 tsp. Salt
1 1/2 Tbs. yeast
1/4 c. vegetable oil
1 3/4 c. warm water
1 tsp. Rice vinegar
3 eggs

Turn oven to 400°.
Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour yeast on top of the flour mixture. Don't mix it in yet! Pour warm water directly onto the yeast. Let it sit for 3-4 minutes.

Add the oil and vinegar. Slowly mix the liquids into the dry ingredients, until they are well combined. Add the eggs. Mix on low until combined, then beat on high speed for 3 minutes. Spray 2 loaf pans or 12 English muffin rings well with Pam. Spoon batter into pans (or rings), and let rise on oven as it heats (about 20 minutes).

Bake loaf pans for about 40 minutes. Bake muffin rings about 20 minutes.

Options: add sunflower seeds, 1 Tbls flax seed, or raisins

Source: Life Taste's Good Again

Here we go . . .

We want to thank everyone for coming to our first meeting! We had 15 people there. The turn-out was triple what we had hoped for.

Next month's recipe exchange will be bread. Please bring your favorite bread recipe and a sample if you can. It can be a boxed mix or something from scratch. We aren't picky.

We're going to put up a side-bar with recommended books. So add yours to the comments, or send it in an email and we'll post it. Also in the side-bar we will have occasional surveys. Please make sure to vote. On occasion we will use these surveys to help decide what we will plan for our meetings. Another thing in the side-bar is a list of links to websites. Send in your favorite sites and we'll add them to the list.

Look for more information in the next few days.

We want this site to be interactive and helpful. Let us know what you want to see.

Thanks for your support!

Our First Meeting!

We are excited to announce that we have scheduled our first support group meeting! If you can attend, join us Wednesday, April 21, at 6:30 p.m., in the Star Valley Medical Center Education Room.

Everyone is invited to attend. We will be focusing on some of the resources available to the gluten free population of Star Valley as well as offering samples and recipes of gluten free bread.

Tell your friends and join us for the first of many such meetings.