Ingredients
- 4 cups canned, sliced peaches in fruit juice
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup water
- 8 Tbsps. butter
- 1 1/2 cups GF self-rising flour
- 1 1/2 cups milk
- Sprinkle of ground cinnamon
Directions
- Preheat oven to 350 degrees F.
- Combine peaches, brown sugar, and water in a medium saucepan and mix well. Bring to a boil and then simmer for ten minutes.
- Remove filling from heat.
- Put butter in a 3 quart baking dish and place in the preheated oven to melt.
- Mix sugar, *flour and milk slowly together to prevent clumping. Pour mixture over melted butter but DO NOT stir.
- Pour fruit on top of batter, gently pouring in syrup.
- Sprinkle top with ground cinnamon to taste. Batter will rise to the top while baking. Bake 30 to 45 minutes.
- To serve, spoon onto a plate with a scoop of vanilla ice cream.
Note: *If you don't have access to self-rising GF flour, you can make your own by adding 1tsp. baking powder and 1/4 tsp. salt for every cup of all purpose flour. For my flour blend, I generally use 1 cup Krsuteaz GF flour and 1/2 cup Bob's Red Mill Baking flour for the best crust consistency.
Gluten Free Pumpkin Bread
Ingredients
- 3 1/2 cups *GF flour
- 1 1/2 teaspoon cinnamon
- 2 Teaspoons baking soda
- 1 cup vegetable oil
- 3 cups sugar
- 4 eggs
- 1 teaspoon allspice
- 1/4 teaspoon salt
- 1 can pumpkin
Directions
- Mix together oil and canned pumpkin in a large bowl.
- Add sugar and then eggs one at a time, mixing well after each addition.
- Remove filling from heat.
- Add flour and remaining ingredients together in a separate bowl, stirring well before adding to the wet ingredients 1/2 cup at a time until well combined.
- Butter and flour loaf pans. Fill about half way with batter.
- Bake about 1 hour at 350 F.
- Recipe makes two regular sized loafs and one mini.
Note: *GF Flour is 2 1/2 cups Krusteaz GF Flour and 1 cup of Bob's Red Mill GF Baking Flour.