I recently shared on Instagram I was hoping to convert my favorite pumpkin apple bread recipe to become gluten-free. A friend at work gave me a selection of canned goods (including applesauce) from her parent’s farm so I immediately went to work.
The brand of gluten-free flour which continually gives me amazing results is Krusteaz. Their gluten-free blend is comprised of whole grain sorghum flour, brown rice flour, whole grain millet flour, rice flour and xanthum gum. The texture isn’t grainy and if you didn’t know it was gluten-free before taking a bite, I promise you would think it was baked with all-purpose flour.
The only thing I changed from the original recipe was to substitute flours. The recipe yields three loafs but I made two loafs and also filled a muffin tin. I would like to experiment with substituting the refined sugar for coconut sugar or another alternative. I’ll let you know if I figure it out!