You know me, I'm always trying to find an easy way to do gluten free without mixing all these different flours. I think I stumbled upon a good combination for this next bread. 3/4 parts Brown Rice Flour and 1/4 part Quinoa Flour. Interesting combination but it totally works! The Quinoa adds a great fluffy and moist texture as well as nutrient power! The brown rice and coconut oil also bring great benefits to the bread.
Overall, it might be one of the healthier gluten free pumpkin breads you'll try without messing with the traditional taste of one. I think you're going to love it! My family sure does. In fact, the other night I asked my husband if he wanted me to make some more milk so he could have some cereal. He replied yes and said, "Could you make more bread?" Then my sweet 2 year old pipped in and said, "An punkin bread!" What a cutie. She figured if we were making requests she'd like to put her 2 bits in!
Let me know what YOUR family thinks! Enjoy.
Gluten Free Pumpkin Bread
(Gluten Free, Can be Dairy Free)
Adapted by jalene from a Better Homes and Garden Recipe
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