Adopt a Gluten-Free Blogger | September 2010
Rustic Bread! Gluten-Free (check), Egg-Free (check), Vegan (check).This post is a part of the monthly blog event "Adopt a Gluten-Free Blogger" that Sea, at the Book of Yum, started back in February 2008. This is my first "adoption" and I look forward to more!
I am adopting Carrie of Ginger Lemon Girl. Carrie and I met this summer at the International Food Bloggers Conference and have kept in touch since. I appreciate her gentle spirit, her sense of humor and have loved cruising her site for inspiration in the kitchen.
The two recipes of Carrie's I selected were ones perfectly suited for fall—Vegan Gluten Free Crusty Bread and Gluten-Free Pecan Pumpkin Pie Bars.
Ginger Lemon Girl's Vegan Gluten Free Crusty Bread
Let's start with the bread! A few weeks back Carrie and I were all a buzz on Facebook about making vegan, gluten-free bread. That week I had a big bread baking flop and realized as many before me, that gluten-free bread baking can be challenging. Take away eggs and the challenge doubles, triples, quadruples! After lamenting over the failure in my blog, I got an email from Carrie that said she had a victory that very day; a vegan, gluten-free bread recipe that "worked!" Of course I was totally intrigued and as soon as she posted the recipe I took it for a test drive. I will second Carrie's "it worked!". It WORKED! I hope these pictures prove that anyone (even yours truly) can do it. The entire family thought it was the tastiest gluten-free, egg-free bread we'd ever had. My hat is off to Carrie and her Vegan Gluten Free Crusty Bread recipe.
Note: To make this the perfect oil and vinegar dipping bread I might add a tad more salt (hopefully this doesn't affect the "chemistry" of the dough).
Ginger Lemon Girl's Pecan Pumpkin Pie Bars
This weekend I recruited my sister, husband and two toddler sons to help me work some hours on the farm—part of our "CSA working share." The job for the group was picking pie pumpkins and needless to say, pumpkins were on my mind all day. When we got home I fired up the slow cooker and used the Crockpot squash cooking method Amy Green shares on her site Simply Gluten & Sugar Free. In four hours I had cooked pumpkin which I then pureed in the blender. Then it was on to making Carrie's Pecan Pumpkin Pie Bars. One thing I really love about these bars is the crumb crust. I've been feeling the pressure to find the ultimate gluten-free piecrust recipe for the upcoming holidays. But you know what? This press-in crust is so stellar and easy that I will be using it again.
I followed Carrie's recipe as closely as possible, the only modifications I made were 1) I used coconut oil where oil or buttery spread was called for. 2) The only granulated forms of sugar I have in my kitchen are evaporated cane juice and coconut sugar, so I chose to go with the evaporated cane juice wherever the recipe called for "sugar". 3) I added 1/4 teaspoon sea salt to the crust mixture since there's no salt in coconut oil like you find in buttery spread. Please note that this recipe is not egg-free. (Does anyone have recommendations for making it so? I've been hunting high and low for ways to make an egg-less pumpkin pie. I have a husband who can eat it for breakfast, lunch and dinner!)
Thank you Carrie for some fall cooking inspiration! We look forward to more :).
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Reader Comments (9)
I just read a blog today that had a pumpkin pie recipe that looked amazing. I'm scouring my brain to remember it for you....but the brain isn't cooperating as of yet. But, I know it was vegan and gluten-free. Grrr. I'll keep thinking. Meanwhile, check out raw recipes - there's a bunch (and this one I read today I think was on a raw food blog, but used canned pumpkin, so not raw.....
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Thanks Deanna! If you remember it let me know. I would be soooo grateful.
-Lexie
Deanna: Just found this one ... was this it? http://kblog.lunchboxbunch.com/2010/09/5-ingredient-vegan-pumpkin-pie.html
Glad the bread worked. I really want to try it.
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Hi Kathleen! Those dinner rolls look wonderful!!! Yes, I was very happy with this bread. ; )
Hi Lex! This was an awesome post! Your photos are beautiful! I am so glad that the bread turned out for you!! YAY! ANd those pecan pumpkin pie bars look unbelievable! I am so trying those!
Loved this! Well done, my friend!
xoxo
Kim
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Thanks Kim! I am making my blog rounds tomorrow and will stop in to see you :)
Wow, Lexie, those photos are amazing! Both you and Carrie did such an awesome job on that bread and the pecan pumpkin pie bars ... oh my! I'll take both ... pleeeeze! I always want dessert, but not bread, but I want some of that bread. Must try making some. Terrific adoption of Carrie ... love her, and you. :-)
Hugs,
Shirley
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Swack! Thanks Shirley :)
-Lex
Have you tried white chia seeds as an egg replacement? I have used in a smoothie to add protein and it turned out like a mousse; the seeds release a jelly mucilage when mixed with water. On the packet they say can be used as an egg replacement.
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Great idea Elaine! I've been using chia in baked goods. I liked hearing your "mousse-y" comment. I am intrigued. Better start cooking another squash and get back to the "lab"! :) Thanks for leaving your thoughts.
Hey everyone. So Deanna at themommybowl.com (great site BTW) helped me find some dairy-free, egg-free pumpkin pie options. Here they are. If you make one, are not a blogger but would like to do a guest post/review, let's do it!:
http://kblog.lunchboxbunch.com/2010/09/5-ingredient-vegan-pumpkin-pie.html
http://www.nourishingmeals.com/2009/10/gluten-free-pumpkin-cheesecake-recipe.html
http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html
-Lexie
Egg-free options:
1 egg= 1 Tbsp chia seeds, grounded + 3 Tbsp water
1 egg=1 Tbsp flaxseed meal + 3 Tbsp water
1 egg= 2 teaspoons Ener-G egg replacer + 1 1/2 Tbsp water
1 egg=1 tsp cornstarch or arrowroot powder + 3 Tbsp water
Hope this helps. I actually was going to try these bars with an egg substitution and see how they would come out. They looks so good!
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Hi Noelle! Thanks, very helpful :) Let me know if you try one with this recipe and how it works.
Cheers!
-Lexie
JUST saw this Lexie!! Thank you SO much!! I'm truly honored! That bread is beautiful!! I'm so glad it worked out for your family!! I am so proud of that loaf!! :-) You did a beautiful job and your photography is stunning as always, the pumpkin bars are absolutely beautiful! I'm tempted to "borrow" your picture and put them on my blog for those bars!! lol! :-) Beautiful, just beautiful! Thank you so much for "adopting" me!!
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So TOTALLY my pleasure! Your recipes rock!
hugs,
Lexie
Oh my lanta, the pumpkin bars. I think I need one...