We strive to always accommodate dietary restrictions in our breakfasts without compromising on the quality of what we’re serving. So we spend a lot of time trying out new recipes. King Arthur’s Gluten Free Multi-Purpose Flour is making it easier to adapt regular flour recipes without having to buy several different kinds of flour and mixing them together. So we’re experimenting all the time!
We’ve taken our ‘regular’ pumpkin bread recipe which is very popular, and adapted it for our gluten intolerant guests. This one is also full of the cinnamon and nutmeg spices that you associate with autumn. And with the addition of a little coconut flour, it’s also light and moist. We tried it out on one of our guests who has celiac disease before publishing the recipe. She gave it two thumbs up and the greatest compliment we could receive: “You can’t tell it’s gluten free!”
This recipe will make 24 muffins, two 9″ bread loaves or eight mini-loaves. The recipe can be easily cut in half, but it freezes really well so you can store a loaf in the freezer for later.