If you’ve followed this blog for very long, you know two things about me. One, I don’t follow recipes. Two, we follow a gluten-free menu. My son is gluten intolerant. His sensitivity is so strong, that he doesn’t touch foods or eat at restaurants that could cross contaminate his meals. Over the years, we’ve tried (with varying degrees of calamity) to purchase or adapt foods he loves. I finally decided it was disrespectful to him to keep dragging home gluten-free substitutes from the grocery. They always disappointed. So rather than keep trying to substitute it, we simply walked away from flour when preparing family meals.
A few weeks ago, Sam mentioned that living a gluten-free life wasn’t all that bad. He admitted that sometimes he misses PB&J’s. I know he misses other things too, but he never complains and never cheats. With fall in full swing, I decided I would try once again to find a something that he’d enjoy. Chocolate covered cashews and lemon macarons are awesome, but its fall. We all wanted something with pumpkin spice.
Back in the 1980’s my mother purchased a Ohio County Extension Homemakers Cookbook. We lived in Beaver Dam between 1979 and 1982. Most likely, she bought the cookbook from a friend or co-worker to support their fundraiser. Because it contains some really good recipes, she also bought a copy for me because it included recipes from a couple of my high school home ec teachers. My edition is well worn, as I still thumb through it for ideas. At the bottom of the page 28, is the only recipe I’ve ever followed ingredient-by-ingredient, line-by-line: Pumpkin Bread, by Mrs. Ollie Taylor, Mailbox Member.
I have no idea who Mrs. Ollie Taylor is or was. All I know is that her Pumpkin Bread recipe is delicious and I can always depend upon it to be perfect. The only tweaking I’ve ever done to her masterpiece, is that sometimes I add chopped pecans and golden raisins. Other than that, Mrs. Ollie Taylor’s Pumpkin Bread recipe is untouched. I’ve made it in loaves and as muffins. It is perfect every time!
So here was my challenge? Should I / could I attempt to make it gluten-free? Vince suggested we use Glutino instead of the all-purpose flour as called for. Filled with a need to provide Sam a treat that he loves, I considered the suggestion. A package of Glutino is equal to 3 cups. I considered altering the rest of the recipe — but that is a hassle. So, I decided to include a 1/2 cup of Almond Flour. Since it was a small amount, it wouldn’t overwhelm the bake. Vince next suggested greasing the loaf pans and “flour” them with the Almond Flour. He was right, it provided a great texture. Needless to say, the first two loaves quickly disappeared. As did the second set of loaves. And the third. We’re thrilled to have found a gluten-free option for Mrs. Ollie Taylor’s recipe.
by Mrs. Ollie Taylor
Ohio County Extension Homemakers Cookbook
3 cups sugar
1 cup salad oil
4 eggs, beaten
1-16 ounce can of pumpkin
2/3 cup of wager
3 1/2 cups flour (To make gluten-free substitute one 3-cup box of Glutino mixed 1/2 cup of Almond Flour)
2 teaspoons of baking soda
2 teaspoons of salt
1 teaspoon of baking powder
1 teaspoon of nutmeg
1 teaspoon of allspice
1 teaspoon cinnamon
1/2 tsp ground cloves
Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients. Add dry ingredients alternately with water. Pour into 2-well greased and floured (we used Almond flour) 9×5 loaf pans. Bake 1 1/2 hours at 350 until done. Let stand 10 minutes, remove from pan to cool. Makes two loaves.
*Add 1/2 cup of chopped pecans and 1/2 cup of golden raisins, if desired.