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Best Gluten-Free Pumpkin Bread Recipe

A rather perfect loaf.

Autumn in Portland, Oregon, is soft and rainy. Foggy. And slow to frost. The scents of Ponderosa pine and red cedar infuse our morning walk with a woodsy familiarity my New England soul craves, as yellow willow leaves flutter earthward, dreamlike, cinematic.

Time to pull on sweaters. Dig out a favorite scarf. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle- a lovely, lyrical, michievous book infused with Irish-American sensibility and Salish stories).

And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite curcurbit. Because, Dear Reader... it's time to bake. And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.

A huge, gorgeous pumpkin loaf.

Enjoy warm from the oven, with butter or cream cheese. Or make it ahead: Bake it. Wrap it. Freeze it.

And Babycakes, it will feed a crowd.





Karina's Best Gluten-Free Pumpk…

TASTE THIS!

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Yes, I know. I've served you apple crisp before- without oats. And it's quite lovely. It is. Especially for celiac folks shunning oats (find my oat-free apple crisp recipe here). But. Now that truly gluten-free oats are easier to come by, we at Casa Allrich have had a major hankering for the classic oats and butter and brown sugar combo.
And so- a new recipe was born.
I just ate it for breakfast.




Karina's Gluten-Free Apple Crisp with Oats Easier than apple pie and classically delicious, this gluten-free apple crisp can be gussied up with a scoop of vanilla bean ice cream. Or serve it for brunch with a dollop of Greek yogurt.
Ingredients:
6 apples (a mix of two or more: Delicious, Empire, Pink Lady, Gala) 1 tablespoon lemon juice 2 teaspoons cane sugar 1/2 teaspoon ground cinnamon Pinch of sea salt 2 tablespoons chilled unsalted butter 2 teaspoons tapioca or arrowroot starch 1 cup certified gluten-free rolled oats 1/2 cup gluten-free flour (sorghum flour or brown rice flour) …

Gluten-Free Peach Cobbler

Better From Scratch ...

I started out with a different approach to this peach cobbler recipe, you see. I thought I'd try out the new Betty Crocker Gluten-Free Bisquick mix I bought this week. I imagined a golden topped biscuity crust you could sink your teeth into, a melt-in-your-mouth forkful of shortcake, dripping with warm and sticky-sweet juice.

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It just sat there on your tongue.

Flavorless.

Bored.

Expecting to be admired without effort.

Like those fame junkies who are famous for simply being famous. They haven't actually accomplished anything to garner their celebrity status. They just nurture a deeper narcissistic ambition than your average high school beauty queen. They expect adulation because they exist.

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Ugly but tasty, darling.
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Spiralizer Yum.

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I …

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The un-foodie truth is, I sometimes resent the fact that I have to stop what I am doing and eat. It interrupts my flow. My doing flow. My thinking flow. My reading flow. Cooking takes time. And energy. And a certain level of focus (if one wishes to avoid burning the last clove of garlic, anyway). Cooking takes planning. One has to remember to physically get to the market now and then (which requires driving, another activity preferably avoided, right up there with drafting grocery lists). Avoiding said planning, one can far too easily find oneself without a scrap of dark chocolate in the house.
Chocolate may be the primary reason I get to the grocery store at all.
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Gluten-Free Zucchini Bread - The Best Recipe

Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it.

And so will everyone else.

Now I'm off to read: The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing --- Cheers!

GFG Tips on gluten-free bread baking:
Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon: Good Cook 9-Inch Ceramic Loaf Pan.

Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit.

If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this wi…