Friday, October 24, 2014

Gluten Free Pumpkin Bread

 My favorite goody to make and give at the holidays is pumpkin bread.  I make a bunch of mini loaves and give them out, and of course save some for me and the family to eat!  I wanted to still get to make and eat my pumpkin bread this season.  Sure, I could still make the original version to give, but I couldn't partake. That's just not right...or fair, for that matter.   I wanted to make a gluten free version that I couldn't tell was any different from the original.  Guess, what?  I did!  My Gluten Free Pumpkin Bread  is just a good as its gluten containing predecessor.  It is so moist and pumpkiny (is pumpkiny a word?  I don't think so, but let's pretend it is) with a nice crunch from the pecans on top.  I'm a happy camper.
Gluten Free Pumpkin Bread

You can make a whole loaf, mini loaves or even pumpkin muffins with this batter.  I always got rave reviews, and sometimes even requests for my pumpkin bread, and seeing that this gluten free version tastes just the same, I don't think the sentiment will be any different for you when you make this Gluten Free Pumpkin Bread.  I hope you try it out and enjoy it!

I would love to hear your comments if you make this, or any of the recipes on Goodies Gone Gluten Free, so please comment away in the space below!  I would also love to hear some of the special things you like to make for Thanksgiving and Christmas (and any recipes you would like me to try to make gluten free for you!).  So, get to commenting...and to baking!

Gluten Free Pumpkin Bread
Recipe From:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 3/4 cups gluten free flour (I recommend the homemade all purpose blend on the blog)
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
3 eggs
1/2 cup oil (canola or light olive oil)
1/3 cup water
1 cup pumpkin
pecans for top of bread (optional)

Sift together flour, sugar, soda, xanthan gum, cinnamon, nutmeg, and salt.  Combine eggs oil, water, and pumpkin and mix well.  Stir into dry ingredients.  Turn into a 8x4 inch loaf pan and top with pecans if desired.  Bake at 350 degrees F. for 1 hour or until toothpick inserted in center comes out clean, and top doesn't look wet.  If making mini loaves or muffins, bake for 20-25 minutes.  Cool before slicing.

Gluten Free Pumpkin Bread

Wednesday, October 22, 2014

Gluten Free Onion Rings

I'm deviating from pumpkin for a quick minute here simply because I was craving these Gluten Free Onion Rings (and you know when Mama gets a craving, she needs to feed it), and while making them, I thought I should share them with you all.  They are super easy to make, as they are made with Bisquick Gluten Free Mix.  Can you believe it?  They are so crispy and flavorful, just like you would find in a diner.  I find myself eating a good majority of them as I make them!

Gluten Free Onion Rings
As you know, it isn't always easy or fun going out to eat when you are gluten intolerant.  A few times I have gone out and seen other people eating onion rings and I really wished I could have some.  So, maybe eating them at restaurants is out, but I can have my fill at home!  My whole family loves these Gluten Free Onion Rings.  They just happen to be another one of those things I never made at home before finding out I was gluten intolerant (so the family scores again because of my discovery!).

So take a break with me from all the pumpkin recipes, get out your ketchup and get ready for some finger licking dipping goodness (and maybe even make your family glad you can't eat gluten too).

Recipe by: Goodies Gone Gluten Free
Click here for Printable Recipe

Bisquick Gluten Free Mix
1 Tbsp. Creole Seasoning (make sure it's gluten free)
1 medium Sweet Onion (like a Vidalia)
Vegetable or Canola Oil for frying

Follow direction on Gluten Free Bisquick box for making pancakes.  Stir in Creole Seasoning (make sure to read the ingredients in your seasoning that it is all gluten free.  You can find creole seasoning in the seasoning aisle.  I make sure mine doesn't contain MSG either).

Pour a few inches of oil into a large frying pan.  Heat on medium heat until drops of batter sizzle when it hits the pan.  Slice your onion vertically into rings.  Separate the rings and put about half  of the onion rings (depending on the size of your bowl) into the batter and stir to coat.  Using a fork to lift the rings, so the excess batter can drip back into bowl, carefully set a few rings in the hot oil, turning them to brown on each side.  Remove from oil to a paper towel once both sides are browned and immediately sprinkle with salt.  Continue until all rings are dipped and fried.

Monday, October 20, 2014

Pumpkin Chocolate Truffles - Gluten Free

I've combined my two favorite desserts...chocolate and pumpkin.  All is right in the world now.  Imagine, if you will, a piece of pumpkin pie (with no crust, of course) all mixed up with some melted chocolate.  Now imagine that chocolate pumpkin pie dipped in chocolate.  There you have Pumpkin Chocolate Truffles, which just happen to be gluten free.  Oh yum.  Can I have an Amen from someone?
Pumpkin Chocolate Truffles

I rolled some of my truffles in dark chocolate cocoa powder, but I think I prefer them just on their own.  These Pumpkin Chocolate Truffles give a nice bite of chocolate with a hint of pumpkin, and then, suddenly you get a finishing taste of those wonderful spices that accompany pumpkin.  Such a nice pairing of flavors.

Since it's Autumn time, and my blogs have been devoted to the star of the season...pumpkin, I thought I'd add a pic of me and my family at the pumpkin patch.  It has been a tradition every year since our first born, to visit the pumpkin patch, and even though my oldest ones are in their 20's, I still make...I mean invite them to go.  I love looking at the pictures through the years of our visits to the pumpkin patch.  What are some of your traditions this time of year?  Maybe making these Pumpkin Chocolate Truffles will become one of yours!

Recipe from:  Goodies Gone Gluten Free
Click here for Printable Recipe

1 cup pumpkin puree
1/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp ground cloves
1/2 cup whipping cream
16 ounces (2 1/2 cups) semi-sweet or dark chocolate chips
2 Tbsp. butter, room temperature
1 cup melted dark chocolate
1 Tbsp. Crisco

In a medium saucepan over low heat, combine pumpkin, brown sugar and spices.  Cook about 5 to 6 minutes, or until mixture reduces down and pumpkin looks dry.  The mixture will become thicker, like a paste.  In a medium saucepan over high heat, add cream.  When cream boils, take off heat.  In a heatproof, medium bowl add chocolate chips and hot cream.  Let the mixture sit for a minute, then slowly begin to stir until the mixture is evenly mixed and shiny.  Add the pumpkin mixture and whisk to combine.  Add the butter and stir again.  Cover tightly with plastic wrap and refrigerate until well chilled and set.  I found overnight chilling to work best.

On a parchment lined cookie sheet, scoop mixture into small balls (a melon baller might work if chocolate is very set).  Place balls in refrigerator to set back up for 1 or more hours.   Melt dark chocolate and Crisco in microwave at 30 second intervals, stirring in between, until chocolate is melted and glossy.   Remove truffles from refrigerator and dip each truffle in melted chocolate using a dipping spoon or two forks and place on parchment lined tray.  Place back in fridge to set.  Store truffles in refrigerator.