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.

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