Enjoy pumpkin flavored foods?  How about banana bread?   Here is a delicious gluten free recipe that combines the two into a delicious pumpkin banana bread.

Gluten Free Pumpkin Banana Bread Recipe

Bread Ingredients:

• 2 cups all-purpose gluten-free flour (I use Bob’s Red Mill)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 1 1/4 cups mashed ripe bananas
• 1 1/4 cups canned pumpkin
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract

Bread Directions:

1. Preheat oven to 350°.
2. Lightly grease 9 x 5 loaf pan.
3. In large bowl, combine the flour, baking soda and salt.
4. In separate bowl, cream together butter and brown sugar.
5. Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
6. Stir banana mixture into flour mixture; stir just to moisten.
7. Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

[Recipe Courtesy of Recipe Zaar]

Now that the holidays are here, it is time to start thinking about eggnog!   I know many people choose to drink their eggnog, but have you ever tried eggnog bread?  Here is a gluten free recipe for an eggnog bread you will enjoy.

Gluten Free Eggnog Bread Recipe

Bread Ingredients:

• 2 1/2 cups gluten-free flour, blend
• 2 teaspoons xanthan gum
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh grated nutmeg
• 1 teaspoon gluten free baking powder
• 1 teaspoon baking soda
• 1/4 cup butter, melted
• 1 tablespoon honey
• 1 cup prepared gluten-free eggnog
• 1 teaspoon rum extract
• 1 teaspoon vanilla extract
• 2 large eggs
• 4 tablespoons chopped red and green glazed cherries
• 1/2 cup chopped walnuts

Bread Directions:

1. Heat oven to 350°F Combine all dry ingredients in a large bowl (except cherries and walnuts) and sift together well.
2. Take 2 tablespoons of this and toss the chopped cherries in it until they are coated. set the cherries aside.
3. Beat the wet ingredients together and dump into the dry ingredients. Mix just until blended, fold in the cherries and walnuts. Spray a 8×4 loaf pan with non-stick spray and spoon the batter into it. Smooth the top with a spatula and spray more non-stick spray over the top. Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean.
4. Cool for 5 minutes. turn out onto rack and brush butter on hot loaf.
5. Let cool completely before slicing. Wrap in plastic wrap or store in a freezer bag in the fridge. This bread freezes well.

[Recipe Courtesy of Recipe Zaar]

As we continue to get closer to the holidays, a number of great Thanksgiving and Christmas recipes are being released.   For most Celiacs, the focus will be placed on finding a gluten free stuffing (which is typically as easy as finding a good gluten free bread to use with a traditional stuffing recipe). 

If this sounds like you, here is a good looking gluten free recipe for a sausage and apple stuffing that you will likely enjoy!   If you try it out, leave your feedback in the comments below! 

Gluten Free Sausage and Apple Stuffing Recipe

Stuffing Ingredients:

• 1 pound mild bulk breakfast sausage (Jimmy Dean All Natural Regular Pork Sausage is gluten-free)
• 4 tablespoons butter
• 1 large yellow onion, finely diced
• 2 Granny Smith apples, cored and chopped
• 1 tablespoon poultry seasoning (check ingredients to make sure gluten-free)
• 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh rosemary
• 6 cups of fresh gluten-free bread, cut into 1/2 to 3/4-inch pieces (it tastes best if you remove the crusts before cutting)
• 2 to 3 cups chicken stock, gluten-free
• 1 tablespoon salt
• 2 teaspoons ground black pepper

Stuffing Directions:

1. To prepare the gluten-free bread, spread the 6 cups of cut bread on a cookie sheet (or two) in a single layer and place in a 200-degree oven for about an hour. (Pieces should dry and be a little crispy)
2. To prepare the stuffing, preheat oven to 375 degrees.
3. Sauté sausage in a large heavy skillet over medium-high heat until cooked through.
4. Using a slotted spoon, drain the sausage and move it to a large bowl.
5. Wipe most of the grease out of the pan with paper towels.
6. Melt the butter in the same skillet over medium-high heat.
7. Add onions, apples and poultry seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
8. Mix in the drained cranberries, sage and rosemary.
9. Add the mixture to the sausage, then mix in the bread crumbs.
10. Add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Stir carefully to avoid destroying the gluten-free bread crumbs.
11. Season with salt and pepper.
12. Spray a 9- by 13-inch rectangular casserole dish with gluten-free cooking spray, fill with stuffing, and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
13. Remove and serve immediately.

[Recipe Courtesy of LJ World]

For most Celiacs, the most difficult replacement food to find is a good gluten free bread.  I’ve always found that sometimes adding something with taste can make all the difference in improving the flavor, or at least making the bread edible!  

Here is a gluten free recipe I found for honey flax bread or rolls that you might enjoy.   If you try it, let us know how it turned out in the comments below!

Gluten Free Honey Flax Bread Recipe

Bread Ingredients:

• 1¼ cup warm water
• 1 Tbsp. yeast
• 1 tsp. sugar or honey
• 2½ cups Almond Blend Flour
• ¾ cup ground golden flaxseed
• 1½ tsp. xanthan gum
• 1 tsp. sea salt
• ¼ cup butter or dairy free margarine, melted
• 3 Tbsp. honey
• 2 eggs
• 1 tsp. cider vinegar
• Egg white for basting rolls (optional)

General Directions:

1. Mix together warm water, yeast and sugar. Set aside until foamy.
2. In a mixing bowl combine flour, flax, xanthan gum, and salt.
3. With mixer running on low speed, pour in yeast mixture.
4. Add butter, honey, eggs and vinegar.
5. Beat on high speed for 2 minutes.

Do you want bread or rolls?  Pick the appropriate instructions below!

Bread Directions:

1. Spray bread pan with cooking spray. 
2. Spread batter evenly into pan.
3. Smooth out top with rubber scraper.
4. Cover with towel and allow to rise 1½-2 hours.
5. Bake at 400° for 1 hour.
6. Cover bread the last half hour to prevent over-browning.
7. Allow to cool for 30 minutes before slicing.

Rolls Directions:

1. Spray 6-4 inch cake pans with cooking spray.
2. Measure out heaping ? cup portions into pans.
3. Smooth out tops with rubber scraper.
4. Cover with towel to rise for 1½-2 hours.
5. Baste tops with egg white. Bake at 375° for 22-25minutes.

[Recipe Courtesy of Gluten Free Mama's Blog]

When switching to a gluten free diet, probably the biggest adjustment for most Celiacs is finding a suitable bread (or resolving to avoid it for all eternity!).   There are a large number of gluten free bread options available out there, but few are any good.  That of course doesn’t mean you should quit looking!

I also enjoy reading about which breads other people enjoy.   Whether it is a homemade bread or a mix.  Today I noticed a nice gluten free recipe over at Mennonite Girls Can Cook which covers how to make a delicious White Bean Flour Bread.   Here is the recipe they’ve shared:

Gluten Free White Bean Flour Bread Recipe

Bread Ingredients:

• 1 cup warm water
• 3/4 cup milk
• 3 large eggs
• 3 tbsp olive oil
• 1 tbsp cider vinegar
• 1 tbsp. molasses
• 2 rounded tsp. zanthan gum
• 1 1/2 tsp. salt
• 1 cup white bean flour
• 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 1 tsp sugar
• 1 pkg reg. yeast or 1 tbsp.
• Optional: Add 1/2 cup of raw sunflower seeds

Bread Directions:

1. In heavy duty mixer beat eggs slightly , then add other wet ingredients.
2. Sift together dry ingredients and then add to the liquid, beating hard for about a minute . You should see the batter change and become smooth (while you are mixing the dough, you will smell the ‘bean’ flour… but this is the only time. When it is baking or you are eating it , it has a very ‘whole-wheat’ bread smell and taste!).
3. Line the bottom of the pans with wax paper and lightly oil the pans (gluten free baking tends to stick more than regular wheat flour).
4. Place the pans in the oven with the oven light on….and cover the pans with a towel.
5. Let rise for about an hour until loaves round over the top of the pan.
6. Bake for 45 minutes at 350′ - or until tops are nicely browned - do not underbake.

With both Halloween and Thanksgiving coming up, chances are you’ll be looking to make some homemade pumpkin bread soon.   Here is a recipe I discovered to make a gluten free pumpkin bread.  Enjoy!

Gluten Free Pumpkin Bread Recipe

Pumpkin Bread Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup sorghum flour
• 1/2 cup potato starch flour
• 1 and 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon xanthum gum
• 1/2 cup vegetable oil
• 1/2 cup chopped pecans
• 1/2 cup raisins
• 2 large eggs
• 1 cup unsweetened pumpkin puree
• 1/3 cup water

Pumpkin Bread Directions:

1. Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, potato starch flour, 11/2 cups sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg and xanthum gum.
2. In a separate bowl, cream together remaining 11/2 cups of sugar and the vegetable oil. Add eggs, unsweetened pumpkin puree and water. Add flour mixture to batter and mix until well-blended. Stir in the pecans and raisins. Put mixture in a Silicon loaf pan or regular pan lined with parchment paper.
3. Bake for about 1 hour and 15 minutes or until toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.

[Recipe Courtesy of The Indianapolis Star]