I’ve had sort of a rough week when it comes to food, so I want to give a disclaimer, here. **All testing and results may vary, as I’m not certain if my skills, my stomach, or my taster were behaving properly!**
My baking adventures started out seemingly normal. I gathered up all my ingredients, recipes, and cooking tools…
And, yes, you heard me correctly when I said recipes, plural, meaning more than one…
You see, I found this recipe for a delicious looking Pumpkin bread, but then also saw a recipe for Cream Cheese Frosting. Unfortunately, I can’t have dairy. So, I had this notion that maybe Tofu might work as a comparable substitute for the cream cheese.
There’s a huge number of frosting recipes available using Tofu as a substitute for the cheese, so the assumption was made that it should be a success… right!?
Wrong!!!! I’ve never smelled something this vile in all my days, aside from Salmon, Slime, or that Vietnamese fish sauce stuff. Now, I don’t know if it’s just me, what with my health issues, or if it was truly that rank! I didn’t have the heart, nor the stomach to ask my husband to sacrifice his taste buds… so I tossed it! It smelled like a combination of playdough and that Paper Mache glue we used in elementary school.
I went ahead with the Pumpkin bread idea, opting for a simple maple glaze of my own creation. I’ve shared the bread recipe I chose, below…
Classic Pumpkin Bread
Homemade Pumpkin Bread is a favorite Fall recipe that’s loaded with warming spices and packed with tons of pumpkin flavor. It will make your house smell so good that you’ll forget you just bought a pumpkin spice candle! This delicious pumpkin bread recipe is super moist and both gluten-free & dairy-free.
Prep Time15 minutes mins
Cook Time1 hour hr
Cooling Time10 minutes mins
Course: Bread
Cuisine: gluten-free
Keyword: pumpkin bread
Servings: 2 loaves
Author: Thriving Gluten Free (thrivinggluten-free.com)
Ingredients
- 3-½ cups Gluten-Free 1 to 1 Flour
- 2 cups Pumpkin Puree 1-15oz canned pumpkin
- 4 Eggs
- 2 cups Sugar
- 1 cup Oil I use avocado oil
- ⅔ cup Water
- 2 teaspoon Baking Soda
- 1-½ teaspoon Salt
- 1½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Ground Cloves
Instructions
- Preheat the oven to 350°
- Generously grease two loaf pans.
- In a medium bowl, combine the flour, baking soda, salt, and spices.
- Beat eggs and sugar in a large bowl or stand mixer on medium speed.
- Add the pumpkin, then slowly add oil and water. Beating well after each addition.
- Add the flour mixture and beat on low until well combined.
- Pour the batter into prepared pans, dividing evenly.
- Bake for 1 hour or until the center comes out clean with a toothpick.
- Let the loaves cool in the pan for at least 10 minutes and then turn onto a rack to cool completely.
Did you know that those plastic Ice-cream tubs work great for mixing bowls? Use it if you got it… that’s what I say!
Anyway, I followed the recipe verbatim (exactly as was written), except that I used Olive Oil. Well, I did also switch out the two bread pans for a single 12 inch spring form. (Some of the best places to find specialty cookware is Goodwill, believe it or not!)
It did have to be baked for 80 minutes, in contrast to the 60 minutes for two bread tins that the recipe reflects…
Voila!
Now, I must confess that I used my husband as my taste tester this week… don’t blame me, blame the Tofu! You guys, I couldn’t get that smell out of my head, or out of the apartment for the entire day. It was awful!
To be fair to vegans around the globe, I think that I may have an aversion to Tofu, along with the Salmon that I mentioned earlier. Memory has a funny way of messing with you, sometimes. And, many people use Tofu in a number of ways, swearing by it! So, if you would, kindly go easy on the Tofu community. Let’s just call this one Operator Error, and move on.
All that I did here as a substitute for the frosting, was to make a simple drizzle with 1/8 cup Maple Syrup (any brand will do), 1 cup powdered sugar, and 2 tsp of lemon juice.
My husband gave it 2 thumbs up, and if he likes it gluten-free, you will too!
As for me, maybe it was the Tofu, or quite possibly the Barium sludge I had to swallow the day before, but I don’t know if pumpkin and I can ever be friends again, seriously!
Next week should be far better, as I’m going to tackle a gluten-free, dairy-free, cinnamon roll, or sweet buns, if you like. I’ve never worked with yeast in gluten-free baking, so it’ll be a bit of a learning curve.
Hey, if you’re game, I am! Why, a young King David slew Goliath, with not but a stone and sling, so I am confident that I can challenge a loaf of bread, with not but Bob’s Red Mill 1 to 1 flour!
Gluten-free bread baking, here I come. Wish me luck…
Journey With Me! 