Friday, November 12, 2010

GF CF Pumpkin Gingerbread

Free of:  Gluten, Soy, Dairy, Nuts, Eggs

This is an nice twist on regular gingerbread.   I modified this recipe from one of my favorite sites to make it allergy friendly.


3/4 cup white sugar
3/4 cup brown sugar
1/2 cup oil
1/3 cup water
Ener-G Egg Replacer   eggs made according to directions
1 cup canned pumpkin
1 tsp vanilla extract
1 tsp ginger
1/4 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 3/4 cup Cybele Pascal's Gluten Free Flour Blend *
1/2 tsp xanthan or guar gum
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder


In a mixing bowl, beat sugar, oil, egg replacer, and water.  Beat until well blended.  Add in pumpkin, vanilla extract, ginger, allspice, cinnamon, cloves, nutmeg, and beat until well blended.

In a separate bowl, combine flour* (be sure to spoon the flour into the measuring cup and level, instead of scooping the flour straight from your container), xanthan or guar gum, baking soda, salt, and baking powder.  Stir so that all the ingredients are well blended.  Add the dry ingredients to the pumpkin mixture.  Beat mixture just until all ingredients are incorporated.

Pour the batter into a lightly greased 8x10, or rectangular pan.  Cook at 325 degrees for 45-50 minutes.  Check with a toothpick, and cook until the toothpick comes clean.

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