Gluten-Free Bread

Holiday Pumpkin Bars (Vegan & Gluten-Free)

by Allergy Free Kitchens on November 16, 2014

Holiday_Pumpkin_Bars_Allergy_Free_KitchensIt’s good to be back at Allergy Free Kitchens.  I’ve missed spending time in the kitchen creating gluten-free, allergy-friendly dishes and treats.  Today, I am sharing with you a super simple recipe for semi-homemade holiday pumpkin bars.  Did I mention they’re vegan too?

I can’t take all the credit.  My friends at Let Them Eat Foods sent me two packages of their pumpkin bread mix to try – yay!  With the success I had with their banana bread mix, I was eager to give this mix a whirl.  I couldn’t be more pleased with the results.  Although the recipe on the package calls for egg, I successfully replaced the egg with flax gel.  With one package I made three mini-loaves of pumpkin bread that were gobbled up in no time.  With the other package, this scrumptious dessert emerged.

Here’s how to make these Holiday Pumpkin Bars (Vegan & Gluten-Free):

Preheat your oven to 350 degrees and line a rimmed cookie sheet with parchment paper.  Allow the parchment paper to drape over the ends of the cookie sheet by an inch or two (enough to grab to lift the finished product out of the pan when finished baking).

Prepare the Let Them Eat Foods Pumpkin Bread Mix per the package instructions, with one exception – omit the egg called for and replace it with flax gel.  (Flax gel:  To 1 tablespoon of ground flaxseed add 3 tablespoons of piping hot water, whisk together until a gel forms, then add the gel to the recipe as you would the egg.)

Once your batter is nice and smooth, pour it onto the parchment paper lined cookie sheet. Spread the batter evenly with a spatula to about 1/4 inch thickness.  Don’t worry if there’s not enough batter to reach the edges of the cookie sheet.  The goal is to achieve the proper thickness.

Bake at 350 degrees for 20-25 minutes.  It should spring back when touched and the edges will be golden brown.  Allow it to cool for 10 minutes on the cookie sheet, then grasp the parchment paper to lift it out of the cookie sheet and onto a rack to cool.

Once cooled, top it with your favorite vanilla or vegan cream cheese frosting and dried cranberries.  Sprinkle with a touch of powdered sugar and you’re all set with a beautiful dessert to dress up your holiday buffet.

Want another idea for Let Them Eat Foods pumpkin bread mix?

Prepare the bread on a parchment lined cookie sheet as noted above.  Once it has cooled, slice it into squares, top with your favorite vegan vanilla ice cream, place another pumpkin bread square on top, wrap in parchment paper and freeze.  It’s a holiday take on a fun favorite – the ice cream sandwich.  Yum!

I encourage you to visit Let Them Eat Foods to see the variety of products they offer, find out how and where you can purchase them, and review their allergen information to determine if they fit your dietary restrictions. Please note the following statement provided by Let Them Eat Foods: “Allergen contamination is something we take very seriously. We therefore do our best to post allergen information for our source ingredients on our website. All of our products currently use the same GF flour, which is manufactured in a facility that also uses tree nuts and soy.”

Livin’ the free life,

Wendy

Disclosure: As stated in this post, I was provided with two packages of Let Them Eat Foods Pumpkin Bread Mix to sample and review. The views shared are my honest opinions.

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Good Golly, Miss Molly. That’s Delicious Gluten-Free Bread!

by Allergy Free Kitchens on April 22, 2014

Mollys_Gluten_Free_Bakery_Mock_Rye_Allergy_Free_Kitchens

We like bread in this house, all kinds of bread.  That’s why I am happy to have found Molly’s Gluten-Free Bakery while attending the Chicago GFAF Expo.

On a tip from Keeley McGuire, I headed over to Molly’s booth and sampled their Mock Rye.  It was delightful.  I purchased a loaf and brought it home for the ultimate test – the hub’s test.  He can differentiate a “gluten-free” product from a “gluten-filled” product faster than I can explain which is which. After giving Molly’s Mock Rye a quick toast and topping it with a slather of Earth Balance buttery spread, he sunk his teeth into what has become our new favorite in the land of gluten-free bread.  I’m already planning a trip to the grocery store to pick up all of the fixings for a gluten-free reuben.

With Molly’s Mock Rye being such a hit, I hopped on their website to see what else they had available.  I found baguettes, dinner rolls, bread bowls and more.  I also learned a number of their products can be special ordered to be egg free and dairy free as well.  Check out this list:

  • White Bread
  • Jumbo White Bread
  • Mock Rye
  • Hamburger Buns
  • Hot Dog/Brat Buns
  • Pita
  • White Dinner Rolls
  • Mock Rye Dinner Rolls
  • French Baguettes
  • Italian Baguettes
  • Cocktail Mock Rye
  • French Rustic Loaf/Bread Bowl
  • Mock Rye Rustic Loaf/Bread Bowl

With so many choices, I’m not sure what to buy next.

Where can you buy Molly’s?  Their beautiful website has a store locator as well as the option to shop online.  If you’re fortunate to live near their location in Pewaukee, Wisconsin, you can shop Molly’s in person.

As with any product, please be sure Molly’s products are deemed safe for your dietary restrictions, always read labels and inquire about cross contamination, even if you’ve had their products before. 

If you’ve tried Molly’s products, please let me know what your favorites are.  If you try Molly’s as a result of this post, let me know what you tried and what you thought.

This is not a sponsored post.  I purchased their product at the Chicago GFAF Expo, was very happy with it, and wanted to share what we thought of it with you. 🙂

 

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