Pumpkin Bread :)

As soon as fall hit, I developed an obsession for baking with pumpkin. This is my adventure...

Ingredients:

• 1 1/2 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 tsp egg replacer in 1/4 c rice milk (equiv of 2 eggs)
• 1/2 c sugar
• 1 1/4 c pumpkin puree (I used the canned pumpkin. NOT canned pie mix)
• 1/4 c olive oil
• 1/4 c rice milk
• 1 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 tsp ginger

Heat oven to 350 degrees. In a small bowl, combine flour, baking soda, salt and mix well. In a medium bowl combine remaining ingredients and mix well. Stir dry ingredients into wet ingredients and transfer to a bread pan. Bake 50 to 60 minutes.

Gluten Free Rosemary Flatbread

Someone just happened to warm up peanut sauce (or something nutty) in the microwave by the vending machine just before we needed a snack to get us through until lunch. And we are now at home, my gf is passed out after downing a Benadryl, and I am stocking up our supply of allergy-safe snack foods.

This is a modified version of the recipe found here.

Ingredients:

• 1 1/4 c brown rice flour
• 1 tsp Xantham gum
• 1/2 tsp salt
• pepper and rosemary (or other herbs) to taste
• 2 c water
• 1 Tbsp olive oil

Combine all ingredients and whisk until smooth. This combination was thicker than I was expecting...more like thick pancake batter and not thin like described in the original recipe. Heat oven to 450 degrees and let batter sit while it warms up. Spray a cookie sheet or pizza pan with olive oil and place in the oven until warm, then pour batter into pan, smooth out and return to the oven. Bake 30 - 40 minutes or until golden brown and crispy.

Enjoy!