Pumpkin Chocolate Chip Loaf made with Spelt Flour

Comments

Joanne Lowe - March 1, 2016

Love seeing these delicious recipes!!! :) Wondering how I would substitute to have a non-wheat pumpkin bread—hopefully without coconut flour since I don’t like the taste of coconut in flour or flaked coconut—coconut milk and coconut oil are fine.

Thanks for your help!!!

Joanne

Al - March 1, 2016

Hi

For a non-wheat purposes, I would try almond flour :) or any nut turned into flour would be great.

Barb - March 1, 2016

Pumpkin loaf looks so good but 1 1/2 cup sucanat. that must be a mistake?

Lucia - March 1, 2016

Hi Joanne, one of my favourite things to do is experiment with recipes, there are so many different flours available on the market today, each with it’s own characteristics and flavours. I prefer to use a combination of these flours to add complexity to the flavour. For example, in this recipe I would suggest 1 cup Amanaranth flour, 1 cup Brown Rice flour, 1/3 cup Sorghum flour, 1/3 Tapioca flour, 1/3 wheat/gluten free oat flour. The options are endless but keep in mind you don’t want your mixture to be too heavy, for example I love Buckwheat flour but it is heavy so I would probably only use 1/4 of that, or almond meal is delicious to add a nuttiness flavour but again heavy so just 1/4 cup.

Hope this helps!

Sincerely,

Lucia Di Cesare

Louise Lawrence - March 1, 2016

this would be good, but need gluten free. which is best flour to substitute?

Bailey Bissett - March 1, 2016

Excellent suggestions Lucia! We would definitely recommend trying Lucia’s combination or you can always use gluten free all purpose flour instead.

Bailey Bissett - March 1, 2016

Hi Louise, Lucia has some excellent suggestions above or you can use gluten free all purpose flour. Let us know how it turns out :)

Bailey Bissett - March 1, 2016

Hi Barb, the recipe is correct. Hope you enjoy!