Failed Pumpkin Oat Spice Bread (Gluten Safe)

Failed Pumpkin Oat Spice Bread (Gluten Safe Recipe)

IMG_1482  Well it isn’t often you look up failed recipes but I am posting this because I would like others input! I made this yesterday and it seemed to be going well but it really didn’t come out like I thought it should. It was very heavy and dense. It was almost too moist. I did take pictures along the way but the end product was not pretty and I was let down thus no picture. So here it goes this is how I did it:

I  steamed a small pumpkin, scooped out the meat from the skin.

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I placed the dry ingredients in a bowl and whisked together.

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I made my own oat flour by processing oats in my little food processor, you can also do this in your blender.

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In a separate bowl I mixed all the wet ingredients together blending well.
Then I slowly mixed the wet and dry ingredients together.

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I placed the batter in a lightly greased loaf pan and baked it at 350 degrees for 45 minutes.


Ingredients:

  • 1 cup oat flour
  • 1/2 cup whole oats
  • 1/2 teaspoon of salt
  • 1 cup raw sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup pumpkin purée
  • 1/4 cup coconut oil
  • 4 tablespoons mayonnaise
  • 2 teaspoons molasses

It smelled amazing of course while baking and I checked to see if it was done by poking it with a knife to see if it came out clean. I was disappointed with the size of the bread, it hardly rose. It came out more like bread pudding but tasted amazing!

We decided to crumble it over vanilla ice cream. I know that not using a flour with gluten does make a difference in texture. I am wondering if  the amount of wet ingredients should be decreased & the amount of flour increased.

I was using mayonnaise as an egg substitute but perhaps 2 tablespoons would have been enough. I also noticed the pumpkin was very damp from steaming it and perhaps I should have strained it a bit before measuring out a cup.

Is there anybody out there willing to guest post or comment to this recipe to help me out? I am going to try this again today with the changes I mentioned above.

Cheers!

2 replies
  1. Sarah Reid, CNP (@jo_jo_ba)
    Sarah Reid, CNP (@jo_jo_ba) says:

    Looking at your ratios, you didn’t use enough flour and you needed baking powder for rise – baking soda requires acid which pumpkin lacks. Next time you’d probably want at least 1 2/3 cups oat flour, 1 tsp baking powder, no molasses and half the mayo… but that’s just my own baking experience talking

    • Blair Sutherland
      Blair Sutherland says:

      Hi Sarah,
      Thanks for the advice we will definitely try your suggestions next time we make this.

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