GLUTEN-FREE PUMPKIN BREAD WITH BUTTERMILK RECIPE | ALLRECIPES
This gluten-free version of a well-loved Thanksgiving pumpkin dish allows all of your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour®'s gluten-free multipurpose flour for this bread. To store, wrap in plastic wrap and keep at room temperature, up to 3 days.
Provided by Bones
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
- Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
- Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
- Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.
Nutrition Facts : Calories 377.7 calories, CarbohydrateContent 58.4 g, CholesterolContent 101.2 mg, FatContent 14.7 g, FiberContent 4.3 g, ProteinContent 6.7 g, SaturatedFatContent 8.1 g, SodiumContent 544.1 mg, SugarContent 34.9 g
GLUTEN-FREE BUTTERMILK CINNAMON ROLLS RECIPE | ALLRECIPES
Gluten-free buttermilk cinnamon rolls! Perfect for celiacs and people with grain allergies! So close to the real thing, you won't believe it's not your everyday, wheat flour cinnamon roll.
Provided by Quaxo
Categories Bread Pastries Cinnamon Roll Recipes
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 24 rolls
Number Of Ingredients 19
Steps:
- Prepare dough: Whisk 2 1/2 cups rice flour, potato starch, sugar, eggs, baking powder, xanthan gum, baking soda, and salt together in a large mixing bowl. Cut in shortening until no lumps remain. Gradually pour in buttermilk and mix until incorporated; add more rice flour if dough feels too goopy. Knead with floured hands until dough is a good, solid consistency, then place in the refrigerator to cool for about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Remove dough from the refrigerator and divide in half. Roll each piece on a floured surface into a 9x12-inch rectangle.
- Mix brown sugar and cinnamon for filling together in a bowl. Spread 1/2 of the butter over each dough rectangle. Sprinkle with cinnamon-sugar mixture, then spread nuts evenly over top. Starting at the long edges, roll each rectangle into a log, then cut each into 12 slices with a very sharp knife or dental floss. Place rolls in the prepared baking pan.
- Bake in the preheated oven for 45 minutes.
- Meanwhile, prepare frosting: Mix confectioners' sugar, cream cheese, butter, and vanilla together. Gradually mix in milk until frosting reaches a spreading consistency.
- Remove cinnamon rolls from the oven and spread frosting over while still warm.
Nutrition Facts : Calories 308.7 calories, CarbohydrateContent 45.9 g, CholesterolContent 26.5 mg, FatContent 13.3 g, FiberContent 2 g, ProteinContent 2.8 g, SaturatedFatContent 4.4 g, SodiumContent 550.8 mg, SugarContent 22.3 g
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