This recipe is from Against All Grain
So before we get started, I wanted to say that the recipe in the link above contains arrowroot starch/powder, but if you’re like me and want to try to avoid that stuff, check outAgainst All Grain’s Facebook Page and she lists the “grain-free” version. All of the ingredients basically stay the same, except for the flour and I believe she also adds another egg.
With that all aside, the bread came out delicious! I can’t tell you how great the texture was! In allergy-free baking (especially grain-free/paleo), texture is a huge part in baked goods. It can really make or break a recipe. I’ve made countless breads, muffins, cookies, ect. and the taste was all there, but a lot of times it would have this grit to it, which nobody could get past.
If you’ve been baking gluten or grain-free, you know how frustrating this can be. No one likes putting a lot of time into recipes and then just tossing them in the end. You all can be worry-free with this yummy pumpkin bread though, so let’s get to the pictures!
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