Pumpkin Oat Bread

Can’t tolerate oats? Replace the with quinoa flakes.

    • 1 ½ cups Meister flour
    • 1 tablespoon baking powder
    • ¼ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teas ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • ½ teaspoon xanthan gum

    • 1 cup boiling water
    • ½ cup gluten-free rolled oats or quinoa flakes
    • 2 eggs
    • 1 cup pumpkin puree
    • 2 tablespoons vegetable oil
    • ¼ cup honey, maple syrup, or agave nectar
    • 2 tablespoons pumpkin seeds

Instructions

  1. Preheat oven to 350 degrees
  2. Lightly grease two medium loaf pans (8X4 inches). Sprinkle with gluten free flour.
  3. In a large bowl, combine Meister flour, baking powder, baking soda, cinnamon, ginger, cloves, salt and xanthum gum.
  4. In a separate bowl, pour boiling water over the oats and let mixture stand for 20 minutes. If using quinoa flakes, let stand for 5 minutes
  5. In a small bowl, mix together eggs, pumpkin puree, vegetable oil, honey and oat mixture. Stir this mixture into dry ingredients until just moistened.
  6. Spoon batter into prepared pans and sprinkle with pumpkin seeds on top. Place pans in preheated oven and bake for 25 to 30 minutes until done.
  7. Cool in pans for 10 minutes before removing to wire rack to cool completely.

Tip: Gluten-free oats are available from Bob’s Red Mill (bobsredmill.com) and Gifts of Nature (giftsofnature.net)


If you prefer mixing your own GF flour blend here is a recipe High-protein Flour Blend

This nutritious blend words best I baked goods that require elasticity, such as wraps and pie crusts.

  • 1 ¼ cups bean flour (your choice), chickpea flour or soy flour
  • 1 cup arrowroot starch, cornstarch or potato starch
  • 1 cup tapioca starch/flour
  • 1 cup white or brown rice flour