Скачать или смотреть Gluten Free Pumpkin Bread: Cheap enough for the whole family

When our family was trying to figure out how to switch to a GLUTEN FREE diet, Mom tried baking some gluten free pumpkin bread and we. were. hooked! It's soooo easy! You can do it too. Let me show you how...

Mom always makes a DOUBLE batch since we have a big family and she likes to SAVE MONEY by grinding regular CHEAP rice into rice flour (but you can see more about that in some of our other videos). To make a DOUBLE batch of her gluten free pumpkin bread, she uses 2-1/4 C rice flour, 3/4 C cornstarch and 3/4 C. instant potato flakes.

Then she adds 1/2 teaspoon baking soda, 2 Tablespoons baking powder, 1/2 teaspoon salt, and 3 teaspoons guar gum or xanthan gum (but guar gum IS cheaper). We use 1 cup of regular sugar in our gluten free pumpkin bread but you could use brown sugar if you want.

Then add 2 cups of spiced pumpkin filling, 1 C milk, and 4 eggs. Make sure you also add 1/2 C oil to keep it MOIST. Scrape the sides and mix everything together really well.

Now remember we ARE making a DOUBLE batch, so pour the batter into TWO greased and floured loaf pans and bake them at 350 degrees for about an hour or until done in the middle. Let them sit for a minute on a cooling rack until they're cool enough slice.

If YOUR family is like MY family, you'll want to have the CREAM CHEESE nearby... and if you plan on taking any in your school lunch tomorrow, you better HIDE the SECOND loaf in the FREEZER!

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GLUTEN FREE PUMPKIN BREAD RECIPE:

2-1/4 C. rice flour
1/2 C. instant potato flakes
3/4 C. cornstarch
1-1/2 C. of sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons guar gum or xanthan gum
2 eggs
1/3 cup softened butter
2 tablespoons milk
2 very ripe bananas, mashed
1 C. chocolate baking pieces

Grease and flour your pan well - using rice flour of course. Spread the batter into the pan and bake at 350 for about 45 minutes (or until a knife inserted into the middle of the loaf comes out clean). Let cool at least 10 minutes before slicing.