| Ingredients |
375
375
15
5
125
2
7
2
250
250
|
ml
ml
ml
ml
ml
ml
ml
ml
ml
|
flax flour
rice flour*
baking powder
baking soda
sugar
salt
pumpkin pie spice**
eggs
cooked pumpkin***
milk
|
1 1/2
1 1/2
1
1
1/2
1/2
1 1/2
2
1
1
|
cups
cups
tbsp
tsp
cup
tsp
tsp
cup
cup
|
* use brown or white rice flour
** or combine cinnamon, allspice and cloves
*** substitute squash or sweet potato
- Preheat oven to 180oC (350oF).
- Combine flax flour, rice flour, baking powder, baking soda, sugar, salt and pumpkin pie spice.
- Beat eggs; blend in pumpkin and milk.
- Combine wet and dry ingredients.
- Pour batter into nonstick 1.5 L (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pan. Bake for 50 minutes.
- Cool in pan for 5 minutes before removing to wire rack.
|
|
 |
Notes of special interest
Gluten free
Yield: 1 loaf
Each slice provides
about 20 ml (4 tsp) of flax flour
A very moist bread. Cool thoroughly before cutting into thin slices. Freezes well.
|
