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!
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| Cut it |
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| 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
2 eggs
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.
- Bake in oven that's been preheated to 350. If you're making three small loaves, 35 minutes is good. If it's one large loaf, aim for an hour, or until an inserted toothpick comes out clean
See how easy that is?! I'm thinking that next time I make this bread, I may make two regular loaves, and add cocoa chips to the other. Or try making them into muffins. Next time I'm going to try subbing applesauce for the oil-make it a bit healthier. Either way, it's sooo good! If you like pumpkin bread, even a bit, you'll enjoy this! For those three loaves, I got about 10 slices from each. So the tally is 70 calories and 12 carbs a slice of pumpkin pleasure. ^_^
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