Gluten Free Forums - Elana's Pantry » User Favorites: leslie

Gluten Free Forums - Elana's Pantry » User Favorites: leslie http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 03:41:15 +0000 cgasbury on "How to convert Pumpkin Bread Recipe" http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-2274 Wed, 24 Nov 2010 01:02:42 +0000 cgasbury 2274@http://www.elanaspantry.com/forums/ Leslie, I converted your pumpkin bread recipe to gluten-free and sugar-free using Elana's recipe for Zucchini Bread. Here's what I came up with, and it is very yummy! -Cheryl Pumpkin Walnut Bread Ingredients: 1 cup agave nectar 1/4 cup grapeseed oil 3 eggs 2 1/4 cup almond flour 3/4 cup sifted coconut flour 1.5 tsp salt 1 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda 1 tsp baking powder 2 tbsp water 2 cups cooked mashed pumpkin 1 cup chopped walnuts Method: Preheat the oven to 350degF. Oil 3 small Magic Line Medium Loaf Pans (7.5"x3.5"x2.25") and then dust them with almond flour. In a large bowl, whisk agave nectar and oil. Then beat in eggs one at a time. In a medium bowl, mix almond and coconut flours, spices, salt, baking soda, and baking powder. Add dry ingredients to wet, alternating with water. Add the pumpkin to the batter and mix. Stir in walnuts. Divide the batter evenly between the 3 loaf pans. Bake at 350degF for 70-90min, depending on how brown you like it. Knife inserted in the center should come out mostly clean. bonnie0128 on "Help with Recipe Conversion" http://www.elanaspantry.com/forums/topic/help-with-recipe-conversion#post-620 Thu, 19 Nov 2009 08:48:19 +0000 bonnie0128 620@http://www.elanaspantry.com/forums/ I have substituted 1/4 coconut flour and 3/4 almond flour in some recipes with success but then also cut the oil down by about 1/4 too. Since your recipe doesn't call for any oil, I don't know if this substitution will work for you. Maybe try it with 1/4-1/2 a recipe. If you try it, let us know how it works! I've been looking for a yeast bread that is low carb! Leslie on "Help with Recipe Conversion" http://www.elanaspantry.com/forums/topic/help-with-recipe-conversion#post-603 Sat, 14 Nov 2009 00:05:32 +0000 Leslie 603@http://www.elanaspantry.com/forums/ I was wondering if anyone could help me convert this recipe so I can use almond or coconut flour..... 2 cups whole wheat flour 2 cups unbleached white flour 4 tbsp vinegar 2 packages of active dry yeast 3 tsp salt 2 cups sunflower seeds 2 cups warm water Bake at 375 for 60 min This bread is yummy do you think it would work with almond flour or coconut flour? Thanks, Leslie jessica on "How to convert Pumpkin Bread Recipe" http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-567 Mon, 26 Oct 2009 09:40:40 +0000 jessica 567@http://www.elanaspantry.com/forums/ You should give Elana's <a href="http://www.elanaspantry.com/pumpkin-pie-muffins/" title="Pumpkin Pie Muffins - Gluten Free Recipes | Elana's Pantry" rel="nofollow">Pumpkin Pie Muffins</a> a shot! Leslie on "How to convert Pumpkin Bread Recipe" http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-566 Sun, 25 Oct 2009 12:29:20 +0000 Leslie 566@http://www.elanaspantry.com/forums/ Hi Bonnie, Thanks so much! That looks like a good place for me to start, however I can't use any of the sugar alcohols so the erythritol won't work for me. Does anyone have any ideas on how to substitute stevia, honey or agave into a recipe like this? Thanks, Leslie bonnie0128 on "How to convert Pumpkin Bread Recipe" http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-560 Sat, 24 Oct 2009 08:30:23 +0000 bonnie0128 560@http://www.elanaspantry.com/forums/ Leslie, I've had success substituting almond flour 1:1 for white flour. Or, if you'd like, try about 3 parts almond flour and 1 part sifted coconut flour for the white flour. As for the sugar, it depends on your preferences. I use erythritol and stevia almost exclusively due to a health issue. For every cup of sugar, I would use 2/3 cup erythritol and 1/4 tsp good quality stevia (NuNaturals is my favorite). I would recommend making half a batch (or even 1/4) to make sure you like the results and cooking it in mini loaf pans or muffin tins to help with even baking. Leslie on "How to convert Pumpkin Bread Recipe" http://www.elanaspantry.com/forums/topic/how-to-convert-pumpkin-bread-recipe#post-545 Sun, 18 Oct 2009 09:26:47 +0000 Leslie 545@http://www.elanaspantry.com/forums/ I have the yummiest Pumpkin Bread Recipe ever and was wondering how to convert it to Gluten/Sugar Free.... 3c sugar 1 cup vegetable oil 4 eggs 3c Flour 1.5 tsp salt 1 tsp cinnamon 1 tsp nutmeg 2 tsp baking soda 1 tsp baking powder 2/3 cup of water 2 c cooked mashed pumpkin or canned pumpkin 1 c chopped nuts or seeds. Mix sugar and oil beat in eggs one at a time Mix Flour spices and salt in a separate bowl Add dry to wet alternating with water, mixing well in between additions Add Pumpkin, stir well Stir in nuts Pour into 2 greased and floured 9x5x13 loaf pans Bake at 350 for 1 hour.... actually takes more like 1.5 hours. eggs and wet separate. Add Dry to wet I usually double the spices and nuts/seeds. Everyone just raves about this bread and I would love to know how to make a healthier Gluten and Sugar free version. Any ideas? Thanks so much, Leslie