I’m posting this as part of my experiment with video/pictures in conjunction with making recipes and teaching techniques.
I find myself on the brink whether to continue making YouTube videos. I really want to share my expertise when it comes to gluten-free cooking and baking. Not knowing how to convert a recipe or how to make a really good gravy could be the difference between having a great gluten free life or throwing your hands up in exasperation and going back to eating gluten, to the detriment of your health and well-being.
Making videos requires quite the learning curve, not to mention the patience of a saint when trying to get “the angle” with a tabletop tripod. Although I am getting better at shooting and faster at editing without tearing my hair out.
In the interest of covering all of my bases, I am including both pictures and video in this post for making gluten free pumpkin bread. On with the recipe!
- 1 1/2 cups (200g) measure for measure flour
- 1/2 teaspoon of salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup (240 ml) pumpkin purée
- 1 cup (200 g) sugar (or sub 1 1/4 cups brown sugar for the sugar and molasses)
- 4 ounces (1 stick, 112 g) dairy free spread melted (can sub 1/2 cup light olive oil)
- 2 eggs, beaten
- 1/4 cup water
- 2 teaspoons molasses or maple syrup
- 1 teaspoon orange zest (optional)
Preheat oven to 350. Grease a loaf pan with coconut oil or cooking spray.
Whisk together all dry ingredients in a large bowl.
Whisk together all wet ingredients in a small bowl. Add to dry ingredients.
Stir together until dry ingredients are thoroughly incorporated.
Scrape batter into greased loaf pan, spread evenly, and bake for about 45 minutes to one hour, or until a cake tester comes out clean.
Cool in pan for five minutes, then turn out onto a rack to complete cooling before cutting.
Here is the YouTube video: