Pella Chronicle

Food

March 26, 2013

Gluten-Free Pumpkin Bread

Pella — 2 1/2 cups brown rice flour

1/2 cup cornstarch

5 tsp cinnamon

2 tsp baking soda

1 tsp xanthan gum

4 eggs

1 cup vegetable oil

1 cup brown sugar

2 cups granulated sugar

1/2 cup lemon juice

1 (15-ounce) can pumpkin puree

1. Preheat oven to 300F. Grease 2 (9 X 5-inch) loaf pans.

2. Combine rice flour and next 4 ingredients (rice flour through xanthan gum) in the bowl of a stand mixer. Mix on low speed until blended. Add remaining ingredients one at a time while mixing on low speed. After all ingredients are added, increase speed to high and beat 2 to 3 minutes.

3. Divide batter between pans and bake 1 hour and 20 minutes, until a toothpick inserted in the center comes out clean.

Makes 36 (1/2-inch) slices.

1
Text Only
Food
Features
Facebook
AP Video
Raw: Israel Bombs Multiple Targets in Gaza Veteran Creates Job During High Unemployment Raw: Cargo Craft Undocks From Space Station Widow: Jury Sent Big Tobacco a $23B Message New Orleans Plans to Recycle Cigarette Butts UN Security Council Calls for MH 17 Crash Probe Obama Bestows Medal of Honor on NH Veteran Texas Sending National Guard Troops to Border Hopkins to Pay $190M After Pelvic Exams Taped Foxx Cites Washington 'Circus Mirror' NASA Ceremony Honors Moon Walker Neil Armstrong Obama Voices Concern About Casualties in Mideast Diplomacy Intensifies Amid Mounting Gaza Toll AP Exclusive: American Beaten in Israel Speaks Obama Protects Gay, Transgender Workers Raw: Gaza Rescuers Search Rubble for Survivors Raw: International Team Inspects MH17 Bodies Raw: 25 Family Members Killed in Gaza Airstrike US Teen Beaten in Mideast Talks About Ordeal 'Weird Al' Is Wowed by Album's Success
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide
Obituaries