Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Heavenly Pumpkin Bread!

Emily Elizabeth

Recommended Posts

Emily Elizabeth Enthusiast
Emily Elizabeth
Posted

I just wanted to share a great recipe by Lorka150 (Laurie) that I found on Recipezaar. I made it the other day and it was so good I decided to buy Laurie's book. I always make her Flax Bread which is a godsend (Open Original Shared Link - also a thread on it here: Open Original Shared Link so I figure the best way I can say thank you to her is to buy her book. I can't wait to get it and try out more of her recipes!

Anyway, I have pasted the link to the pumpkin bread recipe below. It was really easy to make and very forgiving to substitutions (I didn't have amaranth flour or tapioca starch so I used 1/2 soy and 1/2 buckwheat flour and extra potato starch). For those of you who like things sugary, you will want to dress it up with syrup or powdered sugar. I really like it just heated up plain. It's three days later and it's still really moist. Yum! I can't think of what it reminds me of, maybe french toast, but the texture is like a moist thick banana bread.

Here is the link and I have posted the recipe below.

Open Original Shared Link

Gluten-Free Pumpkin Nuggets

Recipe #1909211 rating

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

by Laurie150

25-30 servings 1

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Crystalkd Contributor
Crystalkd
Posted
I just wanted to share a great recipe by Lorka150 (Laurie) that I found on Recipezaar. I made it the other day and it was so good I decided to buy Laurie's book. I always make her Flax Bread which is a godsend (Open Original Shared Link - also a thread on it here: Open Original Shared Link so I figure the best way I can say thank you to her is to buy her book. I can't wait to get it and try out more of her recipes!

Anyway, I have pasted the link to the pumpkin bread recipe below. It was really easy to make and very forgiving to substitutions (I didn't have amaranth flour or tapioca starch so I used 1/2 soy and 1/2 buckwheat flour and extra potato starch). For those of you who like things sugary, you will want to dress it up with syrup or powdered sugar. I really like it just heated up plain. It's three days later and it's still really moist. Yum! I can't think of what it reminds me of, maybe french toast, but the texture is like a moist thick banana bread.

Here is the link and I have posted the recipe below.

Open Original Shared Link

Gluten-Free Pumpkin Nuggets

Recipe #1909211 rating

these are a dense nugget, good for toasting as croutons and have them savory, or dipping them in maple syrup. you can add sweetener of choice if you want more of a cake. they have a brownie like texture.

by Laurie150

25-30 servings 1

Ridgewalker Contributor
Ridgewalker
Posted

I'd sub potato starch. I know the recipe calls for 1/4 potato starch already, I'd just add in additional 1/4, and cut out the cornstarch.

JNBunnie1 Community Regular
JNBunnie1
Posted
I'd sub potato starch. I know the recipe calls for 1/4 potato starch already, I'd just add in additional 1/4, and cut out the cornstarch.

Or the tapioca, too. Which is what I'll be doing when I try this! Since it seems corn makes my belly go GGGGGRRRRRRRRRR.

lorka150 Collaborator
lorka150
Posted

All starches (and flours, too) are interchangable in my recipes. They are all really forgiving.

Thanks for the wonderful comments, Emily Elizabeth!

Emily Elizabeth Enthusiast
Emily Elizabeth
Posted
  • Author

You're very welcome! Thank YOU for sharing your wonderful recipes!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,231
    • Most Online (within 30 mins)
      7,748
    Jen T
    Newest Member
    Jen T
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Dr. Reddy’s Sandoz sumatriptan gluten-free?

      By knitty kitty · Posted

      I suggest you eliminate dairy from your son's diet next.  Cow's milk protein, Casein, can trigger tTg IgA antibody production, the same as gluten, because casein contains segments of proteins that resemble gluten protein segments.   Mucosal reactivity to cow's milk protein in coeliac disease https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/ I cannot consume dairy products.  Some people find they can tolerate A2 dairy without a reaction. Corn is another frequently hard to tolerate food because the protein zein in corn also resembles the protein structure of gluten.   Do research in Dr. Derrick Lonsdale and TTFD thiamine.  Taking TTFD really can make a dramatic difference, speaking from personal experience. https://hormonesmatter.com/energy-deficiency-asd/ Keep us posted on your progress!
    • Scott Adams
      Bowel issues

      By Scott Adams · Posted

      It sounds like you're doing everything right with your gluten-free diet, yet still experiencing significant discomfort, which must be frustrating. Since your stool sample came back normal but symptoms persist, pushing for further investigation—like a colonoscopy or biopsy—is a reasonable next step. You might also want to discuss the possibility of additional conditions, such as IBS, microscopic colitis, or other inflammatory issues, with your doctor. Tracking your symptoms, diet, and triggers in detail could help identify patterns. Don’t hesitate to advocate for yourself—if your current doctor isn’t addressing your concerns, seeking a second opinion or a referral to a gastroenterologist could be beneficial. You’re right to seek answers, and I hope you find relief soon. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • marbeg
      Bowel issues

      By marbeg · Posted

      Hi all, I was diagnosed with coeliac in August 2020. This was via a blood test, as it was during COVID, so I’ve never had a biopsy or colonoscopy or anything like that.    I have been following a gluten-free diet since and would expect to feel much better, however, I am still experiencing issues with my bowels. Very strict, so I know there’s no cross contamination etc.    It usually seems to be after I have had a bowel movement, my bowels feel on fire, cramping, sore and very uncomfortable. I know it isn’t normal, and isn’t right and I have saw a doctor before, I provided a stool sample and apparently everything was fine- but I know it isn’t.    I am just wondering if anyone else experiences this? What would you advise I do in regards to seeing a doctor, I was thinking of asking for a colonoscopy or biopsy, I just want to know what is going on and why I’m still experiencing this. Any advice is welcome and appreciated.. thank you. 
    • elizabethhousworth
      Dr. Reddy’s Sandoz sumatriptan gluten-free?

      By elizabethhousworth · Posted

      Thanks. My son has been on B2 for two to three years now. I found literature about B1 earlier and put him on a B1 supplement, but not thiamine tetrahydrofurfuryl disulfide specifically. He also gets D and Magnesium. He goes to his doctor in June and I am going to ask for bloodwork to look for any deficiencies. What I suspect is that he is having a gluten-like reaction to the proteins in other grains. It is well known that a small percentage of celiac patients react to the protein in oats. Oats are in gluten-free Oreos, so we removed them. He got a little better. The science with oats is pretty solid. My son's nutritionist knows about it and it is easily found in PubMed. I suspect my son is reacting to something else. The next thing that I only just removed was corn, at least things with corn protein. I need to give that a couple of months. If that doesn't work, I will try to replace his cheese with goat-milk cheese, although that will be hard.    My son was migraine free for over a year on a strict gluten-free diet before this past fall. I can test his foods for gluten and I have given in to diet rigidity. He eats my homemade refried beans and rice for lunch every day, so his rigid diet contains pretty healthy components. Given his antibody levels (tTG-IgA very low) and that I tested everything under the son that he ingests when his migraines returned and nothing tested positive for gluten, I think he really is gluten-free. So my personal working hypothesis is that he is having a reaction to a similar protein, one in another grain. However, the neurologist sees migraines come and go in lots of normal people, so it might just be that he is now having multiple (3-10) migraines monthly and it is hormonal or weather-related or something that is entirely distinct from an antibody reaction. I just would like them to go away again, as would he.    Thanks again! Elizabeth
    • knitty kitty
      Duodenum biopsy result confusion

      By knitty kitty · Posted

      Welcome to the forum, @jamiet06, Yes, it does point in that direction.  Your report says "Correlation with clinical findings and results of serological studies is recommended"  is saying you should undergo a gluten challenge and be tested for antibodies associated with Celiac Disease.   These antibodies are produced in celiac disease in response to gluten, but you have to eat generous amounts of gluten for the antibodies to show up in the bloodstream. A gluten challenge means you eat 10 grams or more of gluten  (4 to 6 slices of gluten containing bread or equivalent or more) per day for a minimum of two weeks.  
×
×
  • Create New...