Pumpkin mini-loaves: dairy-free, egg-free, gluten-free SUCCESS!
If you haven’t tried baking vegan and gluten-free, you haven’t faced 50/50 odds of a wasteful flop. Maybe some people are just better at baking with substitutions, but I’ve found that subbing flax or other egg alternatives often throws off the entire recipe. Hence I’m trying to select recipes that already omit dairy and eggs, along with other culprits. [Note: I am not vegan. I eat meat. I can’t digest legumes at this point, but maybe one day I will get back to my vegetarian self. I definitely have a dairy/egg problem, so I search for gluten-free, vegan baking recipes]. Not only did I find a quick bread recipe that fit the bill- it also was a recipe for PUMPKIN bread! I did alter it a bit, using millet flour for teff (simply because I didn’t have any on hand), using 1/4 cup maple syrup instead of 1/3 a cup, and completing omitting the molasses, nuts, and raisins. My oven required an additional 10 minutes to the 35 minute baking time listed. The loaves were not gooey, but firm on the inside, which is a welcome and new gluten-free, vegan experience! They were even slice-able, with minimal crumbles.
I made these mini-loaves again, this time with 1/2 cup sorghum, 1/2 cup millet, and added 1/4 cup water to account for reduction of syrup and exclusion of molasses. The bread is equally delicious, but I think using half-and-half flours gives a less bitter taste. Definitely more moist with the addition of water, but I think that’s exactly what was needed!