Gluten free from A to Z: New flour blend Makes Bread Recipe Possible

gluten free from a to z pumpkin bread

Want gluten free from A to Z bread? I finally created the perfect gluten free flour blend. After a few tries I baked a great gluten free from A to Z bread. I want to share it in case someone else on a gluten free diet is craving this bread. This blend has really made baking homemade A to Z bread possible again.

gluten free from A to Z bread
Gluten free from A to Z pumpkin bread

I’ve been making A to Z bread for years, aptly named because you could basically add anything from A to Z and still use the same recipe. I got the original recipe from Real food for Real People. I had to alter it recently to fit my new dietary needs. I replaced the wheat/white flour with a gluten-free flour blend that I mixed myself. The results were great.

The original A to Z recipe calls for 3 cups of white flour. It then allows for 2 cups of any 31 fruits or vegetables on their list, starting with grated apples and ending with grated zucchini. The version you see pictured here is Pumpkin Bread. It is gluten, corn, and casein-free. My gluten free from A to Z bread is easy to make and bakes up in about one hour.

Ingredients for Gluten free from A to Z Bread:

1 cup of the savory palate brown rice mix
2 cups of coconut flour from tropical traditions
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 teaspoons cinnamon (optional)
1 cup chopped nuts (optional)
3 eggs
1 cup oil
2 cups sugar
2 cups of your favorite A to Z ingredient (Pumpkin is pictued)
3 teaspoons vanilla

Directions for Gluten free from A to Z Bread:

Preheat the oven to 325 degrees.Grease the loaf pans. In a large mixing bowl, add all the dry ingredients and stir together with a wisk.Beat eggs in another large bowl, add oil and sugar; cream well.Add dry ingredients and mix well.Add nuts.Pour into pans.

Bake for about one hour, until a toothpick or skewer comes out clean. For best results, use oil. I have tried this recipe with butter, but it doesn’t rise as much and is too crunchy. Makes two large loaves of gluten free A to Z bread.

My Pumpkin Bread Gluten Free from A to Z Variation:

The “2 cups A to Z” in this variation is one can (14 oz) of pumpkin puree. Add these spices:
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
Optional: add one can (14 oz) of crushed pineapple, drained

My Chocolate Gluten Free from A to Z Bread Variation:

1/2 cup cocoa (my favorite is Drost)
1 cup of rasins

Here’s the list of A to Z from Real Food for Real People:

Apples, grated
Apricots, chopped
Bananas, mashed
Cherries, pitted, chopped
Coconut, freshed, ground
Dates, pitted and chopped
Eggplant, ground
Figs, finely chopped
Grapes, seedless
Honey, omit sugar
Lemons, use only 1/2 cup
Marmalade, omit 1 cup sugar
Oranges, chopped
Peaches, fresh or canned, chopped
Peppermint, only 1/2 cup
Pears, chopped
Pineapple, crushed, drained
Prunes, chopped, only 1 cup
Pumpkin, canned
Rhubarb, finely chopped
Strawberries, fresh or frozen, well drained
Sweet potato, grated
Tapioca, cooked
Tomatoes, using only 1/2 cup sugar
Yams, cooked and mashed
Yogurt, plain or flavored
Zucchini, ground or grated, drain well

Submitted by Elaine Luther of
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2 Comments on Gluten free from A to Z: New flour blend Makes Bread Recipe Possible

  1. Elaine,
    I tried the recipe with pecans and cranberries. It rose well and tasted great but I noticed that the bread was a bit crumbly. I think the GF A to Z needs a liquid or a mashed fruit/veg in addition to the raisin and nut ingredients for moisture– just FYI for anyone wanting to try a variation from the pumpkin. I’m thinking maybe applesauce? Milk of some kind (almond, rice, cow, etc….)
    What do you think?

  2. Yes, it was a bit crumbly. Since I’m new to GF baking, it was in the acceptable range to me, but I love your idea of adding more liquid. I would try Rice Milk, how much do you think?



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