my new favorite flour, and a secret family recipe

A few weeks ago, one of my mom’s friends (who has been eating gluten free for years) told my mom about her favorite flour blend. For those of you who have tried your hand at gluten free baking, you know that the flour mix is very important. Whether you mix it yourself, or buy it pre-made, most gf flour blends are made of some sort of combo of rice flour, sweet rice flour, potato flour, potato starch, almond flour, xanthum gum, etc. Though many different companies make different flour blends, they can definitely be hit or miss. Some are better when baked into a cake, others when baking bread. Anyways, back to my mom’s weekly mahjong game, her friend told her about a blend that she’s been using for years. It’s called Meisters, and is made by a cute little family in the Midwest. If you live out in Illinois, you can find yourself privy to this wonderful blend at your local health foods store. For those of us though, who live a bit farther away, never fear. You can order off of their website! The 5lb pound of flour is not so expensive, and definitely goes a long way. And I have to say, I’ve now baked with it 4 times, and the results are awesome. The flour really does perfectly mimic regular wheat flour when baked. I’ve made it in brownies, bread, and even cake, and the results are delicious. I highly recommend ordering a bag of this stuff- it will be worth it. If you can’t make the commitment to the 5lb bag, start with something small. But I promise you, if you’re an avid baker like me, this 5lb will inspire you to roll up your sleeves and tie back your apron- you’re going to want the big mama size. Check out their website here- http://www.meistersgf.com/ !

With my new flour ready and waiting to be used in my kitchen, I decided to tackle one of my mom’s greatest recipes of all time. After testing the newbie out, and finding amazing results, I decided that I could take on the holy grail of my mom’s oven, her pumpkin bread. Now, I know what you’re thinking, pumpkin bread? What can be so great. I mean, sure it’s delicious and reminds you of falls as you bite into it, but its nothing so special. Those of you who are thinking this, haven’t been fortunate enough to try my mom’s pumpkin bread. My mom doesn’t bake as much as I do, but those things she make, she makes incredibly well. This pumpkin bread was a standard in the care packages I received at camp and in college, which always put a smile on my face. The bread became so popular, that my mom started baking my friends their own loaves. This bread is sweet without being overly sweet, perfectly cooked, incredibly moist, and full of pumpkin flavor. I’ve missed it so much, that I finally decided I was brave enough to take a gf stab at it. And let me tell you (thank you Meister’s), I was not disappointed. Whether you’re baking gf or not, you must try this recipe. It will seriously change your life. The recipe is easy, and the results delicious. Fortunately, the recipe makes 2 big, or 4 smaller loaves, so sharing won’t be an issue. It also freezes well, so it’s a great make ahead bread. Thanks to my mom for this one- seriously, one of the best of all time.

Pumpkin Bread

 3 ½ cups gf flour mix

2 tsp baking soda

3 cups granulated sugar

1 ½ tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 cup canola oil (or you can sub in 1 cup applesauce for a healthier option)

2/3 cup water

2 cups canned pumpkin (not pumpkin pie filling! Just pumpkin puree)

ready to bake

right from the oven

Preheat your oven to 325 degrees

In a large mixing bowl, sift together flour, baking soda, sugar, slat, cinnamon, and nutmeg

When the dry ingredients are well mixed, add the oil and eggs one at a time with the mixer on. Once incorporated, add the water and pumpkin, and mix well

Be sure that you use a spatula to scrape down the sides and bottom of the bowl, to ensure that everything has been mixed together

Once combined, pour the batter into 2 large (4 small) bread pans, that have been greased lightly with cooking spray

Bake for one hour, or until top starts to brown. Since this bread is thick, be sure to check the center of the cake with a toothpick before taking it out of the oven and letting it rest

You can let it cool inside the pan, and try to resist eating it after it has slightly cooled

Enjoy!!

its just so good.

enjoy!