This week I decided to make a wheat free pumpkin roll. Then I had leftover pumpkin so I made wheat free pumpkin bread (and then I made french toast out of it).
I've realized that wheat free baked goods aren't too difficult. Most of the all-purpose GF flour blends that I have tried have been successful in desserts. They are more crumbly, but still taste great.
The pumpkin roll recipe I used is here. I didn't make the cream cheese filling. Rather, I used the Philadelphia Ready Made Cheesecake filling. It was really good. I didn't LOVE it, though. I think next time I would add extra spice to the sponge and extra sugar to the filling.
This is the recipe I used for the pumpkin bread. I undercooked it on accident (oops - I really need a food thermometer), so rather than eating slices of it plain (and slightly raw) we made french toast. It was really tasty, SUPER moist, and only a little crumbly. We didn't even eat it with syrup. I wanted to make the bread with almond flour so it had some extra protein. I liked the flavors together, and it wasn't overpoweringly sweet. Instead of coconut oil, I used butter.
I've realized that wheat free baked goods aren't too difficult. Most of the all-purpose GF flour blends that I have tried have been successful in desserts. They are more crumbly, but still taste great.
The pumpkin roll recipe I used is here. I didn't make the cream cheese filling. Rather, I used the Philadelphia Ready Made Cheesecake filling. It was really good. I didn't LOVE it, though. I think next time I would add extra spice to the sponge and extra sugar to the filling.
This is the recipe I used for the pumpkin bread. I undercooked it on accident (oops - I really need a food thermometer), so rather than eating slices of it plain (and slightly raw) we made french toast. It was really tasty, SUPER moist, and only a little crumbly. We didn't even eat it with syrup. I wanted to make the bread with almond flour so it had some extra protein. I liked the flavors together, and it wasn't overpoweringly sweet. Instead of coconut oil, I used butter.
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