Pumpkin Bread review


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Yesterday I decided to make the Pumpkin Bread recipe in this book.
It’s okay, not very sweet, but I know I need to get used to eating less sweet foods.
I am not blogging today to dis this pumpkin bread, but to give advise on how to make it less crumbly and a little less dense.

I haven’t tried my own ideas on this recipe, but from past experience I believe if you add an egg it will help a LOT with the density and crumbly-ness of this bread. I’m sure the reason an egg wasn’t in the recipe ingredients because this cookbook is ALLERGY-FREE baking. I don’t have a problem with eggs.

If you cannot eat eggs, maybe adding 1/2 a cup of zucchini would help give the bread more moisture. I cannot wait to try this recipe again and see which of my ideas works. But, sadly, I just may add an egg AND zucchini at the same time and I know I’ll increase the xanthan gum. 🙂

I was also wondering if adding more xanthan gum would help. It calls for 3/4t of xanthan gum. Maybe increasing the xanthan gum to 1 – 1 1/2 teaspoons would help with the density.

I also like my mini dk. chocolate chips in this recipe! HMMMMMM.

 

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Stir frying…trying to make IBS friendly…to be continued


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This is a great book. I looked at it through the library and then made one of the recipes. OH, it’s heaven in my mouth. The problem…gas like I haven’t had in years and the smell drove ME out of the house!

I know I was taking a chance, but I’ve GOT to do something to make these wonderful recipes IBS friendly. I don’t know if it was all the garlic that went into the recipe or just the fact that I ate veggies that weren’t mush…broccoli, pea pods…! I know, I know; what did I expect. At least my mouth was happy!

So, the bottom line is, this is a great book for wheat-free cooking. I WILL keep you updated as to how IBSers can eat these recipes.

UPDATE: This seems too simple, but i just cook my veggies in the microwave before adding them to the wok. Man, I’m so smart!!!!

Wheat-Free Gingerbread (from the back of the molasses bottle)


My mouth waters just thinking about this recipe. My mother made it for me as a child and it was my absolute thrill to be able to convert the recipe to wheat-free!

My Best Gingerbread Recipe

1/2 Cup butter or shortening

1/2 Cup granulated sugar

2 eggs, beaten

1 3/4 cups of GF flour mixture or any flour from the list posted earlier. Oat works well.

1 teaspoon xantham gum

1 1/2 teaspoons baking SODA

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 Cup Dark Molasses

1 Cup hot water

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In bowl, cream butter and sugar until light and fluffy. Add beaten eggs. Sift together, flour, xantham gum, baking soda, cinnamon, ginger, cloves and salt. Combine molasses and hot water. Add dry ingredients to first mixture alternately with liquid, a small amount at a time, and beat after each addition until smooth.

Bake in greased 9-inch square pan in preheated moderate oven (325 F) for 45-55 minutes. (I haven’t made this in a long time and cannot remember how long it takes.

UPDATE: May 8th, I made this ginger bread today. It’s been a while since I made it last. It was good, but I’m figuring that it was too moist due to 2 possibilities. I substituted chestnut flour for 1/2 C of the Oat Flour and I was too lazy to get out my hand mixer so I didn’t beat the butter and sugar like I have in the past. I also used non-hydrogenated “crisco” instead of the real stuff. Don’t know if that made a difference either. Will just have to make another batch and add some more oat flour or make it with the 1 3/4C of the GF flour mixture and see what happens the next time.

_____If your mom poured lemon sauce over the gingerbread, here’s the recipe!_______

MIX in heavy saucepan:  1/2 Cup sugar & 1 Tablespoon corn starch

ADD:  1 Cup boiling water

BOIL: 5 minutes.

REMOVE FROM HEAT and swirl in 2 Tablespoons butter, 3 Tablespoons lemon juice. and a pinch of nutmeg and salt.

Serve warm.:)

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