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from Cara's Cravings
4 tbsp butter, melted (use a parve margarine if you prefer)
1 cup brown sugar
1 egg
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp salt
1 cup gluten-free All purpose flour blend (like Bette Hagman's 4 flour blend or Original Blend)
(Note from BL: if you want them to look like brownies, and your son can tolerate it, add 2 tsp carob powder)
Preheat oven to 350F and coat an 8x8" baking dish with nonstick cooking spray. Beat together butter and sugar over medium speed until well blended, then beat in egg until creamy. Add pumpkin and vanilla and continue mixing until fully blended. Add salt and cinnamon, and mix in flour gradually, until combined. Batter will be somewhat thick. Spread into prepared pan and bake for about 27 minutes, until toothpick inserted in center comes out clean.
Blondies are no chocolate brownies, so that makes finding a recipe you can use a little easier.
HTH
BL
Thank you. I wound up just making a quick bread for my kid to eat on
Friday, but, hey, it was still my first venture into GF baking. I'll
be doing this every week so he can have challah with the other kids at
preschool. That is where the warming issue really comes in. He has
to eat it cold at preschool.
I'll pick up some potato flakes this week and try baking this on
Wednesday. I also have to figure out gf, chocolate free, nut free
brownies for a birthday party next wednesday, and pizza crust. I'm
really having to dive head first into this gf baking!
- Annie
--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> --- In allergicjews@yahoogroups.com, Annie Fox <afsvys@> wrote:
> >
> > Thanks! A couple quick questions:
> > 1. Does it really need to be warmed the next day to be good?
>
> Like most gluten-free breads, it is best warmed. For Shabbos you can
> put it above your slow cooker or in a warm oven if you leave your oven
> on. I don't enjoy it as much at room temp, though it's fine. Pareve
> breads tend to be less pliable at room temperature than dairy GF
> breads, unless you add something like flax seeds. Adding dairy might
> help, or some fish gelatin. This is a pretty dry bread in order to
> make it shapeable - It's a tradeoff you make. If you want a moister
> bread, you probably won't be able to make it look anything like
> challah without using a molded loaf pan, since moist gluten-free
> breads are generally made from dough with the consistency of batter -
> Pourable, not braiadble or shapeable.
>
> > 2.. I have xanthan gum, not guar gum. Are they interchangeable?
>
> Yes!
>
> > 3. Should I add some milk instead of water since I don't have the
> milk replacer? Also, which kind of flour should replace it?
>
> THat would work. Potato starch or tapioca starch are good
> replacements, I'd imagine. I haven't tried it with substitutions,
though.
>
> > 4. I have real potatoes and potato starch, not flakes. What should I
> >use for that?
>
> Not sure what to tell you on this one - Definitely wouldn't advocate
> putting in real potatoes, though. You can try substituting potato
> starch but you might need to use more fat or dairy or something that
> would increase the moisture since that's part of what the potato
> flakes do.
>
> IB
>
> ---
> Gluten-Free Bay
> http://www.glutenfreebay.com
>
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