I know last week I said that I was set experimenting with gluten-free baking, but I just couldn’t help myself yesterday. It’s like an itch I can’t scratch. I just want to be done with regular all-purpose flour.
Unfortunately, my attempts yield nothing but gummy, grainy products. YUCK!
My kitchen trials weren’t done with this quick bread though- this has gluten. They were with some sweet potato blondies I was trying to pull off. I am perfectly happy using spelt flour here, but with things like blondies, brownies, and cookies, I haven’t really found anything that works as well as all-purpose flour. Well… except for oat flour sometimes (like with these awesome chocolate chip cookies). But there again, oat flour has gluten in it. It’s NOT all-purpose flour though! Which makes it an improvement in my book.
Why exactly am I so hell bent on going gluten?? Well, I guess it’s not so much that I want to be gluten-free as it is that I want to be all-purpose flour free…
I just think I would feel so much better about baking if I could use a combination of healthy grains.
Like these gluten-free mixes suggested by Amy @ Simply Sugar and Gluten Free. I mean, doesn’t sorghum flour, garbanzo bean flour, potato flour, and tapioca flour sound so much better than bleached, white flour!?
Now if only I could figure out how to make it work… BAH. Again, Maybe I should put it on the back burner for a while : /
On to NON-gluten-free things!
I used spelt flour in this bread. It’s my new favorite alternative to whole-wheat flour. It is almost identical to whole-wheat flour except that I find it yields a not so ‘wheaty‘ tasting product. And I can almost always substitute it in cakes, breads, and muffins, in equal parts to all-purpose flour without the end product turning out dry.
But you can always use whole-wheat if you can’t find spelt. Or all-purpose, of course, if you’re okay with that.
I decided to stick with brown sugar and white sugar when I made this for myself. I’m just not as familiar baking with coconut sugar… it makes me nervous since it’s not as sweet and it won’t contribute as much moisture, therefore changing the texture. Hopefully, I can start to familiarize myself with it more and more and completely omit at least white sugar out of my diet. I would LOVE that!
I did use coconut oil instead of canola oil though. That is such an easy switch to make when baking- always great results.
So the result? A beautifully tender, moist pumpkin great with warm spices! Mmmmm, pumpkin-spice… my favorite!!!
If you try and healthify it a little more with some sugar or flour trades, let me know how it turns out!
- Unrefined sugar in replace of all or part of the brown and white sugars (sucanat, coconut sugar, etc.)
- If you can’t find or don’t have coconut oil, you can easily use 1/2 cup canola oil- just make sure it is organic and non-GMO!
- USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE.
- 1¾ cups spelt flour
- 1 cup packed dark brown sugar
- ⅓ cup white sugar
- 1 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¾ teaspoons ground cinnamon
- 1 cup pumpkin puree
- ½ cup coconut oil, melted
- ⅓ cup almond or soy milk
- ½ cup chopped walnuts or pecans (toasted), optional
- Preheat oven to 350°F. Grease and flour an 8-inch-by-4-inch loaf pan.
- In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Set aside.
- In a medium bowl, whisk together the pumpkin puree, oil, and coconut milk until well combined. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the nuts. Pour into prepared pan.
- Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, allow to cool for 10 minutes before turning out onto a cooling rack. Allow to cool completely.
Adapted from Isa Chandra