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Today is cool and overcast. Fall, or autumn if you prefer, is here and I don't mind being inside today. Of course right now my world is peaceful because little guy is asleep in the crib and big brother (Whirlwind) is outside getting dirty. I'm all alone at the computer and enjoying a nice cup of coffee while looking out the window at the beautiful Japanese maple leaves that have turned brilliant. I'm also enjoying the smell of apples cooking down in the crockpot for apple butter.
Lest you envy me in my seemingly perfect world, I will confess that there is more going on in my worldview, like the pile of lumber and used shingles on the ground outside amidst the ever prolific weeds. Oh yes, there's also the kiddie pool that I should have cleaned out and put away while the weather was still decent. Now I have mold and slime to contend with. Feel better?
What can I say? We've been busy here. My dad recently visited and Nathan was thrilled to see Grandpa again. We took a trip to Newport on the coast and visited The Yaquina Head Lighthouse there. My dad is a photographer, and so I wisely left my camera home and will post some pictures when I receive them from him. I was surprised at how close I live to Newport as this was my first trip there. It was an absolutely beautiful day - full of sunshine which is a treat in this part of Oregon at this time of year. Last year when he visited it poured for most of his visit so I was especially thankful for the good weather we enjoyed.
I've also been busy baking and have a few recipes to post here in the next week (since I've been quite the slacker for October so far). I was inspired by a recent recipe I found for pumpkin chocolate chip pancakes (by the way I made them and they are really, really good!), and bought several cans of pumpkin at the store for use. You know they're only medium sized cans, but it seems like it takes awhile to go through one of those things. I have one right now sitting in the fridge with about 1/2 cup taken out of it. There is a loose baggy over the top of it, and it seems to plead with me when I open the fridge, "Please don't let mold grow on me like the last can that was in here!" Does anyone out there have a "100 List" for what to do with canned pumpkin? Okay, I'm just kidding. I really don't want a list like that! I do want to make a pumpkin pie soon and try Carrie's Easy Gluten-Free Pie Crust. I also want to try my hand at pumpkin muffins.
Other than that, my little guy loves to eat it, and I have also discovered it works great in a new quickbread I've made up. I've named it Autumn Bread because of all the "fallish" ingredients in it. I know the list of ingredients seems long, but I think that it would be just fine with all tapioca flour let's say, instead of tapioca and corn starch. However, as Bette Hagman used to point out to those who only want a recipe with a few ingredients and want it to taste great - "Sorry!" In gluten-free baking, it is not only helpful to have a lot of different flours and starches on hand, but it really makes the final product so much better.
I love this bread! I was inspired to make it not only from the can of pumpkin calling out to me from the fridge but also from the bag of dried cherries I recently bought at Costco. I usually don't deviate from my list at Costco. It's not like I can deviate a lot anyway since we are cooking gluten free here, but it was one item they were offering as samples the day we visited and an item my Celiac kid was able to have. He declared them "tasty" and I bought them (a tasty, yet pricey item). Of course, he won't eat them in the bread - such is the fickle tongue of a 5 year old. Ho hum.
I'm delighted at how this bread turned out and that I was able to also use some teff flour in it. I think it is the perfect bread for turkey or chicken salad!
Bon Appetit!
Autumn Quick Bread
Made with Teff Flour - Great with Turkey or Chicken Salad
Mix:
4 eggs
2/3 cup canned pumpkin
3/4 cup buttermilk
1/4 cup maple syrup
Mix the following dry, then add to the wet:
1/2 cup teff flour
1/4 cup sorghum flour
3/4 cup white or brown rice flour
1/4 cup corn starch
1/2 cup tapioca starch
1/4 cup ground flax seed
1 teaspoon baking soda
3 teaspoon baking powder
1 teaspoon xanthan or guar gum
3/4 teaspoon salt
1 1/4 teaspoon gelatin (for chewiness)
1/4 teaspoon nutmeg
1/2 cup chopped pecans
1/4 cup chopped dried cherries (or other currant/dried fruit
Mix well, then pour into breadpan and bake at 350 degrees for 45 to 50 minutes.
Let cool 10-15 minutes before slicing if you can possibly wait!!
Lest you envy me in my seemingly perfect world, I will confess that there is more going on in my worldview, like the pile of lumber and used shingles on the ground outside amidst the ever prolific weeds. Oh yes, there's also the kiddie pool that I should have cleaned out and put away while the weather was still decent. Now I have mold and slime to contend with. Feel better?
What can I say? We've been busy here. My dad recently visited and Nathan was thrilled to see Grandpa again. We took a trip to Newport on the coast and visited The Yaquina Head Lighthouse there. My dad is a photographer, and so I wisely left my camera home and will post some pictures when I receive them from him. I was surprised at how close I live to Newport as this was my first trip there. It was an absolutely beautiful day - full of sunshine which is a treat in this part of Oregon at this time of year. Last year when he visited it poured for most of his visit so I was especially thankful for the good weather we enjoyed.
I've also been busy baking and have a few recipes to post here in the next week (since I've been quite the slacker for October so far). I was inspired by a recent recipe I found for pumpkin chocolate chip pancakes (by the way I made them and they are really, really good!), and bought several cans of pumpkin at the store for use. You know they're only medium sized cans, but it seems like it takes awhile to go through one of those things. I have one right now sitting in the fridge with about 1/2 cup taken out of it. There is a loose baggy over the top of it, and it seems to plead with me when I open the fridge, "Please don't let mold grow on me like the last can that was in here!" Does anyone out there have a "100 List" for what to do with canned pumpkin? Okay, I'm just kidding. I really don't want a list like that! I do want to make a pumpkin pie soon and try Carrie's Easy Gluten-Free Pie Crust. I also want to try my hand at pumpkin muffins.
Other than that, my little guy loves to eat it, and I have also discovered it works great in a new quickbread I've made up. I've named it Autumn Bread because of all the "fallish" ingredients in it. I know the list of ingredients seems long, but I think that it would be just fine with all tapioca flour let's say, instead of tapioca and corn starch. However, as Bette Hagman used to point out to those who only want a recipe with a few ingredients and want it to taste great - "Sorry!" In gluten-free baking, it is not only helpful to have a lot of different flours and starches on hand, but it really makes the final product so much better.
I love this bread! I was inspired to make it not only from the can of pumpkin calling out to me from the fridge but also from the bag of dried cherries I recently bought at Costco. I usually don't deviate from my list at Costco. It's not like I can deviate a lot anyway since we are cooking gluten free here, but it was one item they were offering as samples the day we visited and an item my Celiac kid was able to have. He declared them "tasty" and I bought them (a tasty, yet pricey item). Of course, he won't eat them in the bread - such is the fickle tongue of a 5 year old. Ho hum.
I'm delighted at how this bread turned out and that I was able to also use some teff flour in it. I think it is the perfect bread for turkey or chicken salad!
Bon Appetit!
Autumn Quick Bread
Made with Teff Flour - Great with Turkey or Chicken Salad
Mix:
4 eggs
2/3 cup canned pumpkin
3/4 cup buttermilk
1/4 cup maple syrup
Mix the following dry, then add to the wet:
1/2 cup teff flour
1/4 cup sorghum flour
3/4 cup white or brown rice flour
1/4 cup corn starch
1/2 cup tapioca starch
1/4 cup ground flax seed
1 teaspoon baking soda
3 teaspoon baking powder
1 teaspoon xanthan or guar gum
3/4 teaspoon salt
1 1/4 teaspoon gelatin (for chewiness)
1/4 teaspoon nutmeg
1/2 cup chopped pecans
1/4 cup chopped dried cherries (or other currant/dried fruit
Mix well, then pour into breadpan and bake at 350 degrees for 45 to 50 minutes.
Let cool 10-15 minutes before slicing if you can possibly wait!!
4 comments:
This sounds fantastic!!!! I love Fall! You know I am going to add in chocolate chips (maybe instead of the cherries?!). One question -- can I omit the gelatin or do I HAVE to use it? Anything I can substitute for it?
PS - I can totally relate on the kiddie pool slime issue. I am avoiding cleaning it and (much to my husband's dismay) shoved the entire inflated thing into our shed so I didn't have to look at it :)
This looks delightful gal!! I love your quick breads!! I can't wait to try this! I want to try a version of this with sundried tomatoes and feta cheese!! Maybe we should have a blogging event about taking your basic recipe and making all kinds of variations!! ;-P Great post! THanks for the shout out! I hope you enjoy the crust! Please let me know how it turns out for you (whether good or bad!) I haven't had any feedback yet. Have a great day!
Carrie @ gingerlemongirl.com
Just wanted you to know that I added you to the GLG blogroll! Sorry it took me so long to do that!! ;-) I love your blog gal!! Gluten free country gals are kindred spirits! ;-P
Maureen,
I think a chocolate chip substitution works in just about everything! No, the gelatin is not necessary - just helps with chewiness. I think adding more xanthan gum will help, but I don't think it is necessary with this bread. Let me know how it comes out!
Carrie,
I think the ratio in this bread recipe can withstand a lot of improvisation. Let me know what you come up with. I will definitely let you know how the crust comes out. I love to read comments on a post where someone actually has made the item and reviews it. After all, that is the magic of Allrecipes, I think! Thanks for adding me - I'm honored:)
Debbie
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