Being Gluten Free is not always Easy
Being gluten free is not always easy. Have you ever noticed that you go to a restaurant to eat out and there is nothing you can eat? This is always frustrating. I have been to places were there are foods available, but the waiter doesn't appreciate the fact that my food must be prepared differently. One time, I ordered a salad with out croutons, explaining that I can not eat them. (The salad was all I could eat.) My salad came back 15 minutes later with croutons, and I asked for a new one. The waiter took the salad to the back, took off the croutons and brought me the same salad back. Needless to say, he did not get a good tip that night and I still had to wait an additional 15 minutes for a new salad. Frustrating!
I drive buses for a living and when I know I am going out of town on a trip, I try to plan ahead and bake some goodies for just in case we stop somewhere I can't eat. I love to take my quick breads and/or muffins, because breakfast always seems to be the hardest meal to find GF in a restaurant. I am now adding one of my favorite, the one I get so many comments about how people can not believe it is gluten free.
Try it out and let me know how you like it.
3 1/2 cups gluten free flour (See previous post for the flour that I use)
3 cups sugar
2 tsp baking soda
2 tsp salt
2 tsp ground allspice
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp ground cloves
1 can (15 oz) solid packed pumpkin
3/4 cup vegetable oil
2/3 cup water
Pre-heat oven to 350*. Combine all the dry ingredients. In another bowl, combine the eggs, pumpkin, oil and water. Whisk until combined thoroughly. Stir into dry ingredients just until moistened. Pour into three greased 8X4X2 inch pans.
Bake for 50 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans.
Enjoy and then share, if there is any left.