Wednesday, February 15, 2017

Best-Textured Gluten-Free Pumpkin Bread Yet!



  • 4 Eggs, whisked
  • 1/2 Cup, Sesame Oil
  • 1/2 Can, Organic Coconut Milk
  • 16 Ounces, Pumpkin Puree
Whisk until smooth.
Fold in the following dry ingredients, and beat for 2 minutes on medium with mixer.
  • 1 Bag, Pamela's Spice Cake Mix
  • 1 Teaspoon, Ground Cinnamon
  • 1 Teaspoon, Baking Powder
  • 1 Teaspoon, Baking Soda
  • 3 Teaspoons, Guar Gum
  • 1/3 Cup, Coconut Flour
Mixture should be stiff. Pour batter into greased baking dishes. (Makes 1 and 1/2 loaves.) Bake ~35-40 minutes in oven preheated to 350°.

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