For all the folks out there who are looking for gluten-free, non-gmo options in your family’s bread, here’s a recipe that you can use, cut down to size, or substitute this-for-that in to build whatever you need:
|When we first went off of all grains except for rice, and off of yeast and a myriad of other common foods, I was told that it would be impossible to make bread that was edible. I have a friend who is making some similar diet changes, and, at her request, I’ve given some vague order to my generally haphazard cooking style….Here’s as close as I’ve been to a recipe in about 4 years LOL!
Brown Rice Flour Pumpkin Bread
10 cups pumpkin puree (pre-baked Pumpkin or Hubbard Squash halves with the seeds scooped out. After they’ve baked and cooled a little, I scoop out the “mush” from the rind, and run it through the blender with JUST enough warm water to make it blend smooth this makes about 2 blenders-full with about 5 cups in each blenderfull, out of one mid-sized pumpkin)
11 cups Brown Rice Flour
1 ½ Tbsp. ACV
¼ C. Coconut Oil
5 heaping tsp. Real Salt
1/8 C. Cloves
1/8 C. Ginger
Scant ¼ C. Cinnamon
Optional: 1 tsp. Guar Gum or ¼ C. Tapioca Starch (it’s not bad without it, but the texture is better with it)
2 ½ C. Honey
2 C. Warm Water
Mix well, and let sit at least one hour in a warm spot to soak the flour
Add 6 LG eggs or about 1 ½ C. Flax meal soaked in warm water as an egg substitute
4 heaping Tbsp AL-Free Baking Powder
Stir in remaining ingredients. Should be about the consistency of soft biscuit dough. Too runny, add brown rice flour. Too thick, add warm water. Pour into bread pans, well-oiled in coconut oil, about 2/3 full.
Bake at 350 F until a knife inserted in the middle of the loaf comes out clean.
Makes about 5-ish loaves, depending on how many times you had to add flour & water to get it about right LOL!