This morning I woke up randomly craving pumpkin bread. Ok, maybe it wasn't all that random-I think the pumpkin bread I saw at a store recently just lodged itself into my brain. I could've had a slice they were offering right then and there, as I'm allowed to have wheat, dairy, sugar, corn and oats again. However, I'm not having wheat/gluten at all ever again. (at least, not in a baked good kind of way. If the french fries I want from Jack in the Box are cross-contaminated, I won't sweat it) See, I've discovered something. I really am allergic to wheat/gluten.
A few weeks ago I enjoyed some Christmas cookies and trail mix that my friend made-tasted soo good! (it was sugar, of COURSE it tasted good!) But I realized something halfway through that first cookie-I could feel land and settle in the pit of my stomach. After two cookies, I could feel a headache starting slowly. After four cookies I definitely had a headache. ...I'd love to say I stopped there, but three cookies after that was when I stopped. I was dizzy, had a headache, they were just sitting in my stomach and I figured I'd blown the "small amounts of wheat" idea out of the water well enough. When I woke up the next morning, I had joint aches, my dry skin exzema issue was back in full, and I had four cold sores on my lips. Oh yes, I am avoiding wheat!
Dairy isn't as bad a reaction. My skin had cleared up beautifully over the last 3 months or so, but once I started having my yogurt and kefir again?...my face has horrible breakouts all over again. >_< So once I finish off that kefir and yogurt, I'm done with dairy! I won't sweat the small stuff, like, if my friend makes cookies and they used milk. Whatever. I have no shame in enjoying a piece of dark chocolate every now and then. But once this dairy is out of the house, I'm not going back to kefir with breakfast and yogurt for a snack! That Girls' skin has spoken!
All that to say, I will stay as gluten free and dairy free. I may have a recipe every now and then with corn or oats. And maybe a bit of cane sugar every now and again. But celiac's and lactose-intolerants will continue to find welcome recipes here!
That was a rather long winded explanation for why I didn't have a pumpkin bread sample in the store and why I woke up craving pumpkin bread. Wow. Sorry!
|Cut me. Ladies and gentlemen, using knives before the brain is awake is no easy thing!|
It tasted so good.
Super easy to make, and soo worth it! I made 3 small loaves, froze 2 and cut one up for breakfast bread. Life is good, as far as our taste buds are concerned!
3/4 cup coconut sugar
4 TBSP pure maple syrup
1/4 cup EVOO
1 TBSP vanilla
1 cup pumpkin puree (canned pumpkin is fine)
1/4 tsp apple cider vinegar
1/4 cup brown rice flour
1/4 cup teff flour
1/4 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp xanthan gum
1 tsp ground cinnamon
1/2 tsp nutmeg (I had whole cloves of nutmeg, so I just used freshly ground half a nutmeg)
- Mix all the dry ingredients together
- Mix all the wet ingredients together
- Add dry to wet. Blend well.
- Spray chosen loaf pan(s) with non-stick cooking spray.