Cup 4 Cup

Pumpkin Bread

IMG_1729

Though I generally like to make my own flour blends, for this bread I used Cup 4 Cup Gluten Free All Purpose Flour. It worked AMAZINGLY on this pumpkin bread. It was literally just as if I was working with a gluten-full all-purpose flour. It was light, airy, moist, and slightly crisp on the outside. This is a great flour that can sometimes be used… just as the name implies… cup 4 cup in your recipes.

Originally From Everydayfood.com 

Ingredients

1 stick unsalted butter, room temperature, plus more for pan

1 3/4 cups gluten-free all-purpose flour (spooned and leveled)

1 1/2 teaspoons gluten-free baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/4 cups sugar

3 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups pure pumpkin puree

3/4 cup buttermilk

Directions

  1. Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
  2. Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely.

Ad Hoc Gluten-Free Pancake Mix

“They’re actually pretty good!”

A couple weeks before Easter, I picked up the Ad Hoc Gluten- Free Pancake Mix from William Sonoma. This mix comes from the pastry chef of French Laundry  who has created an award-winning gluten free flour blend (Cup 4 cup).

When I tweeted to my siblings that I would be making these pancakes for Easter brunch, I promptly got a tweet back from my brother saying “While I’m all for the G-free diet, maybe you could make both (referring to a gluten-filled pancake)”

Long story short, I only made a batch of pancakes that were gluten free and the family liked them- even my brother.