Some tricks and treats, including my Gluten Free/Vegan Pumpkin Bread
Posted Nov 02 2010 9:15am
What a week it has been! As room mom for three classes, I found myself in a sea of must do’s all week; treats, projects, and then the usual sickness to throw everyone for a loop. Let’s just say it has been “crazyland” around here, as I am certain it was for so many of you!
Halloween itself was actually a piece of cake (pun intended) this year, as I think we’ve really gotten the whole trick or treating thing down. John trick or treated with his best buddy, and I let him have his freedom to roam the neighborhood. He knows he isn’t allowed to eat anything until he gets home. He also knows he can only have three types of candy, and so does my other children. So my other three children were happy to trade all their Skittles, Smarties and Starburst with John in exchange for his candy. One rule; no peanuts, peanut butter, etc was allowed. Those types of candy were immediately thrown out. Then I made my annual Halloween deal: Trade your bucket of candy with mom for a $10 gift card to Target. Everyone bit, and I collected the buckets. They all stuffed their faces with candy for a good 30 minutes any way, so when I start to see them get sick to their stomachs, that’s when I make my move. No more Halloween candy (for the record, I donate 80 percent and keep 20 percent for me. Remember I am a sweets freak….and I LIVE for Halloween candy. The kids don’t know; I eat it all when they are at school.:)
Of course, I’m always on guard, with a medicine kit nearby at all times, etc. but sometimes you just have to let go and have some fun. Though any mama who has a child with food allergies will tell you, it ain’t easy.
Finally, here’s a treat I made Saturday for one of my fave bands in the whole world, The Dandy Warhols. They were in town Saturday and I happily obliged to make them some Dairy, Egg and Nut Free (Vegan) treats with a twist; Gluten Free. Ya’ll know I don’t always make gluten free treats because our diets are so limited as it is, and if I don’t need to take wheat out I won’t. However, I will need to make it every so often for a class treat, etc. and I am very happy to do so. I asked some good friends for their favorite gluten free flour mixes (including the fabulous Cybele Pascal who was so darn sweet with her advice) but eventually I turned to one that my friend Colette gave me; it worked very well with my base recipes and I loved that it only had a few ingredients. (I was in a rush and just picked out a couple flours at my local market) Here is the Gluten Free Pumpkin Bread I made for the band, and honestly it tastes EXACTLY like my version with regular old flour: Enjoy!!
GLUTEN FREE/VEGAN PUMPKIN BREAD
Gluten Free Flour Mix:
1 1/2 c. brown rice flour
1 c. white rice flour
1/2 potato or corn starch
2 tsp. xanthan gum
Mix all together with a wire whisk and store in freezer. Makes three cups, exact amount needed for pumpkin bread recipe.
1 recipe Gluten Free Flour mix (3 cups flour)
2 tsp baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 c. dairy free shortening
2 1/2 c. granulated sugar
4 T. Water
1 (15 oz.) can pureed pumpkin, canned
1/4 c. orange juice
Preheat oven to 350 degrees and spray two 8-inch loaf pans with dairy free baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar. Add the water, pumpkin and orange juice, and mix well.
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg with a wire whisk. Add the dry mixture to the wet mixture and combine thoroughly. Pour into the prepared loaf pans and bake 50-60 minutes or until an inserted cake tester comes out clean.
** May be frozen, wrapped tightly in saran wrap and foil, for up to two months.