Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, July 25, 2008

My Mom's Pumpkin Bread

My mom's recipe for pumpkin bread is the best ever. I've modified it slightly to use less sugar and oil (by way of adding applesauce) and made it gluten and casein free. I'm happy to report that it's just as fabulous as I remember! I made a loaf, 12 muffins and a tin of mini muffins with this recipe, and they all turned out great. My extended family, who are not gluten free, love it.

3 cups All Purpose Flour Blend (I used millet)
½ cup sorghum flour
2 tsp. baking soda
2 tsp. salt
1 tsp. xanthan gum
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
½ tsp. cloves
2 ½ cups sugar
½ cup applesauce
½ cup canola oil
4 beaten eggs
1 can pumpkin puree
2/3 cup water


Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans or 24 muffin tins with cooking spray, set aside.

Sift together the flour through the cloves, set aside.

Cream together the sugar, applesauce and canola oil. Beat in the eggs. Add the pumpkin puree and beat until well blended. Add the flour alternately with the water to the pumpkin mixture, beginning and ending with the flour mixture, beating well after each addition. Pour into prepared pans. Bake 1 ½ hours for loaves or 20 minutes for muffins, or until a toothpick inserted in the center comes out clean. Cool loaves 10 minutes on a wire rack before removing to cool completely.

Wednesday, July 23, 2008

Blueberry "Buttermilk" Cake

This cake recipe is adapted and slightly modified from Cooking Light.

3 cups All Purpose Flour Blend (I used rice)
½ cup sorghum flour
1 ½ tsp. xanthan gum
1 ½ tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking soda
¼ tsp. salt
1 ½ cups sugar
½ cup palm shortening
2 tbsp. ground flax seed
Scant 1 ½ cups rice milk plus 1 tbsp. lemon juice
2 beaten eggs
½ cup apple or pear butter
1 tsp. vanilla
2 cups fresh blueberries, rinsed and dried
1 tbsp. sugar plus 1 tsp. cinnamon


Sift together the first 8 ingredients in a large bowl. Add the sugar and whisk to blend. Cut in the shortening with a pastry cutter until the mixture resembles corn meal. Reserve 1 cup of the flour mixture, setting aside to use as a streusel topping. Add the ground flaxseed to the remaining flour mixture in the bowl.

Combine the rice milk through the vanilla. Add all at once to the flour mixture and beat well. Pour the batter into a greased 13x9 inch baking pan. Scatter blueberries evenly over top of the batter.

Combine the sugar and the cinnamon. Whisk into the reserved flour mixture. Sprinkle the streusel over top of the blueberries. Bake the cake 50 – 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Tuesday, July 22, 2008

Quinoa Pilaf

I love quinoa pilaf. I made this recently and served it one night topped with pesto turkey burgers and another night alongside grilled lamb chops. Leftover quinoa pilaf is also great the next day reheated for lunch with just a salad to accompany it.

1 tbsp. olive oil

2 stalks chopped celery
2 chopped carrots
1 small chopped onion
1 cup quinoa, rinsed
2 cups beef broth OR chicken broth plus 1 tbsp. lemon juice
salt and pepper to taste

Saute vegetables in olive oil in a medium saucepan over medium heat until onion is translucent. Stir in quinoa and beef broth, bring to a boil. Reduce heat and simmer 15 - 20 minutes, or until quinoa is tender and fluffy. Season with salt and pepper. Serve hot or at room temperature.