Gluten-free Pumpkin Spoon Bread Recipe

This delicious gluten-free pumpkin spoon bread recipe is perfect for adding a touch of autumn to your meal. Although it is more involved than most recipes I post, the extra effort is worth it.

  • 2 tablespoons butter, plus more for greasing the pan
  • 2 cups low-fat milk
  • 3/4 cup gluten-free yellow cornmeal
  • 1 cup canned pumpkin puree (Don’t be like me and misread that as 1 CAN.)
  • 3 tablespoons maple syrup
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, separated

Preheat the oven to 375 degrees F with the rack in the middle.

Lightly coat a 2-quart high-sided baking dish with butter.

In a medium saucepan over medium-high heat, combine the milk and butter. Bring to a simmer, then reduce the heat to medium and stirring all the while, gradually whisk in the cornmeal. If you don’t add the cornmeal gradually, you’ll end up with lumpy batter.

Simmer, stirring frequently with a whisk, until the mixture thickens. About 2 minutes.

Remove from the heat and stir in the pumpkin, maple syrup, thyme, salt, cinnamon, ginger, and nutmeg.

Let the mixture cool for 15 minutes.

Whisk the egg yolks into the cornmeal mixture until incorporated.

Using a mixer, beat the egg whites until soft peaks form. 1 to 2 minutes. Fold the egg whites into the pumpkin mixture until just incorporated, then pour the mixture into the prepared dish.

Bake until golden brown on top and set in the middle. 40-45 minutes.

Let rest for 5 minutes before serving.

Enjoy.

I wish you well.

Sandy

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Gluten-free Pumpkin Biscuit Recipe

by Sandy Kirby Quandt

This delicious pumpkin biscuit recipe is courtesy of Blind Pig and the Acorn. I used gluten-free flour to adapt it for those of us who are gluten intolerant. They are easy to make and tasty served anytime.

• 2 cup Gluten-free plain flour (I used Krusteaz)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• one pinch ground cloves
• 4 tablespoon butter
• 1/3 cup pumpkin
• 6 tablespoon honey
• 3/4 cup buttermilk (If you don’t have buttermilk you can make your own by adding 1 tablespoon of either lemon juice or vinegar to 1 cup regular milk. Let sit five minutes, and you have buttermilk.)

Combine flour, salt, baking powder, cinnamon, ginger, and cloves in a mixing bowl.

Cut butter into flour mixture until it resembles coarse crumbs.

 

Combine pumpkin, honey, and buttermilk in another bowl; mix well. Separate 1/4 cup of this mixture and set to the side.

Stir pumpkin mixture into flour mixture until a soft dough forms. If the dough is too dry you can add some, or all, of the reserved 1/4 cup pumpkin mixture. I needed to add just a small amount of the reserve mixture.

 

Turn dough out onto a well floured surface and knead gently. Dough will be sticky-just continue to add flour as needed as you work the dough.

 

Press dough out into a rectangle and fold it over itself. Turn clockwise and do again.

 

Pat dough out and using a floured biscuit cutter, cut out biscuits and place on a greased cookie sheet.

 

Bake at 425° for 10 to 13 minutes. These biscuits are thinner than regular biscuits, so check to make sure they don’t burn.

 

Serve while warm with butter and honey. Although they end up looking like over-sized cookies, don’t be fooled. These biscuits are not overly sweet, so add lots of honey. 😉

Enjoy!

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I wish you well.

Sandy

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Gluten-free Kentucky Corn Pudding Recipe

by Sandy Kirby Quandt

This delicious gluten-free corn pudding recipe is super simple to make.

  • 1 small package gluten-free cornbread mix (8.5 oz)
  • 2 lb can cream style corn
  • 3 eggs
  • 1/2 cup chopped onion
  • 1 cup sour cream
  • 1/2 cup oil

 

Preheat oven to 350 degree F. Mix all ingredients and bake uncovered in a greased 8 X 8 inch pan for 45 minutes.

That’s it.

Enjoy!

If you think others would appreciate reading this, please share it through the social media buttons.

I wish you well.

Sandy

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Gluten-free Banana Bread Recipe

by Sandy Kirby Quandt

One of my fondest memories growing up was my mom’s delicious banana bread. Man. It was wonderful. Here is a gluten-free recipe for you to try.

  • vegetable oil spray for misting the loaf pan
  • Rice flour, or Gluten-free Bisquick for dusting the pan
  • 1/3 cup vegetable oil
  • 1/3 cup packed light brown sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups Gluten-free Bisquick
  • 1/4 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 2 medium-sized)

Preheat oven to 350 degrees F. Mist a 9 X 5 inch loaf pan with vegetable oil spray and dust with rice flour.

Place the oil, brown sugar, eggs, buttermilk, and vanilla in a medium-size bowl and beat with an electric mixer on medium speed until combined. About 45 seconds.

Place the Bisquick and cinnamon in a small mixing bowl and stir to combine.

Place a third of the dry ingredients in the bowl with the egg mixture and beat on low speed until just combined.

Add 1/2 cup of the mashed bananas and beat until combined.

Add another third of the dry ingredients and beat, then add the remaining 1/2 cup of bananas, followed by the remaining dry ingredients and beat to combine.

Spoon the batter into the prepared loaf pan.

Bake until lightly golden brown, 40-45 minutes.

Transfer to a wire rack and let cool for about an hour before slicing.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Pumpkin Bread Recipe

OLYMPUS DIGITAL CAMERAHere’s a hearty bread recipe perfect for fall.
Ingredients
  • ½ cup butter, softened to room temperature
  • 1 cup pure maple syrup
  • 2 large eggs
  • 1⅓ cups pumpkin puree (This is solid-pack pumpkin, not pumpkin pie filling. Pie filling has additional spices. Which, I’d assume, if you used it, you would omit the spice in this recipe.)
  • 1 Tbsp. Vanilla Extract
  • 1½ cups gluten-free all purpose flour (I used King Arthur multi-purpose g-f flour)
  • 1 tsp. baking powder
  • 1 Tbsp. Pumpkin Pie Spice
  • ¾ tsp. Cinnamon
  • ¼ tsp. salt
  • ¾ cup pecans, chopped
  1. Preheat oven to 350 degrees F. Prepare a baking pan with nonstick baking spray.
  2. In a large bowl, cream the butter, maple syrup, eggs, pumpkin and vanilla extract.
  3. In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, salt and pecans.
  4. Fold wet ingredients into the dry ingredients; do not over-mix. Transfer mixture to the prepared loaf pan.
  5. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Enjoy!

I wish you well.

Sandy

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Gluten-free Streusel Coffee Cake Recipe

Looking for a tasty gluten-free coffee cake recipe? Here is one from the pages of The Cake Doctor Bakes Gluten-free.

For the cinnamon streusel

  • 1/3 C lightly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 C finely chopped pecans – optional

For cinnamon sugar

Stir 1 tablespoon of ground cinnamon into 1/4 C granulated sugar.

For the cake

  • Vegetable oil spray for misting the pan
  • 1 tablespoon cinnamon sugar for dusting the pan
  • 1 package 15 oz yellow gluten-free cake mix
  • 1/4 C (half of a 3.4 oz package) vanilla instant pudding mix
  • 1 C milk
  • 1/2 C vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

For the glaze

  • 1/3 C confectioners’ sugar, sifted
  • 1-2 tablespoons milk
  • Dash of pure vanilla extract

Make the cinnamon streusel.

Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to mix. Set mixture aside.

Make the cake.

Preheat the oven to 350 degrees F.

Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with the cinnamon sugar. Shake out the excess, and set pan aside.

Place the cake mix, pudding mix, 1 cup of milk, and the oil, eggs, and 2 teaspoons of vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds.

Scrape down the side of the bowl. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2-2 minutes longer, scraping down the side of the bowl again, if needed.

Pour the batter into a 4-cup liquid measuring cup. You should have about 4 cups batter.

Pour 1 1/3 cups of batter into the prepared Bundt pan, smooth the top, and sprinkle half of the streusel mixture over the top.

Pour another 1 1/3 cups batter over the top of the streusel, smoothing the top. Sprinkle the remaining streusel over the top.

Then pour the remaining batter over the streusel, smoothing the top.

Place pan in the oven.

Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35-40 minutes.

Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes.

Run a long, sharp knife around the edge of the cake, shake the pan gently, and invert the cake onto a wire rack to cool completely, 15-20 minutes longer.

Make the glaze.

Place the confectioners’ sugar, milk, and the dash of vanilla in a small mixing bowl and whisk until the glaze is smooth.

Transfer the cake to a serving plate. Spoon the glaze over the top of the cake.

Let me know if you make this. I’d love to hear what you thought of it.

I wish you well.

Sandy

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Gluten-free Banana Muffins Recipe

Anne Bryn does it again! Another outstanding gluten-free recipe that is easy to make and oh, so tasty.

 

Being gluten-intolerant eliminates many a tasty treat from everyday eating. I’ve mentioned before how much I love Anne Bryn’s cook books. This recipe for gluten-free banana muffins comes from The Cake Doctor Bakes Gluten-Free.

  • 18 paper liners for muffin pans – 2 1/2 ” size
  • 1 package (15 oz) yellow gluten-free cake mix – I use Betty Crocker
  • 1 heaping cup mashed very ripe banana – from 3 small, or 2 medium size bananas
  • 1/2 C vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 C lightly packed light brown sugar
  • 1/2 C finely chopped pecans, or walnuts

Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 18 cupcake cups w/ paper liners and set the pans aside.

Place the cake mix, mashed banana, oil, eggs, and vanilla in a large mixing bowl and beat w/ and an electric mixer on low speed until the ingredients are just combined. Spoon the batter into the lined cupcake cups, filling each two-thirds full.

Make the topping:  Place the brown sugar and nuts in a small bowl, stir to combine. Sprinkle about 1 tablespoon of the mixture on top of each cupcake.

Place pans in the oven side by side and bake the muffins until they are golden brown and the tops spring back when lightly pressed w/ a finger, 16-20 minutes. Transfer the pans to wire racks and let the muffins cool for 5 minutes. Run a dinner knife around the edge of the muffins and transfer them to wire racks to cool for another 5 minutes.

Enjoy!

I’d love to hear what you think of the muffins, if you make them. I believe you will agree, they taste as good as any made with wheat flour.

I wish you well,

Sandy

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Gluten-free Corn Bread

The other night I whipped together a tasty pan of gluten-free corn bread which Pilot raved about, between yummy noises.

Here is the easy-peasy recipe.

  • 2 C cornmeal
  • 1/2 C sugar
  • 1 Tablespoon baking powder
  • 1/2  teaspoon salt
  • 3 eggs
  • 1/4 C vegetable oil
  • 1 C buttermilk – If you do not have any buttermilk, you can take regular milk and add 1 T lemon juice OR white vinegar. Do this ahead of time, and let stand 5 minutes.
  • 2 T butter to coat frying pan.

Place 10 1/2 inch cast iron skillet in oven, (or any other oven proof pan) and preheat to 425 degrees. Drop 2 T butter in skillet once it is hot.

Mix together 1st four dry ingredients.

Add next 3 three wet ingredients.

Mix well.

Remove skillet from the oven. Tip pan side to side, to evenly coat with the melted butter.

Pour batter into frying pan, and bake for 20 minutes.

Enjoy!

I’d love to hear how you liked the corn bread, if you decided to make it.

I wish you well.

Sandy

PS

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