quick breads

One of the first recipes I attempted to convert when I went gluten free was pumpkin bread. I had recently found a recipe I’d loved and was determined not to give it up. Needless to say, the resulting bread was a disappointment. Disappointing enough I gave up on GF pumpkin bread. It was edible. It tasted good, particularly for my first attempt at GF baking. But it wasn’t the bread I remembered.

Fast forward 3 years. My 3 yr old and I are shopping at Trader Joes and she spots the sugar pumpkins. She wants one because her brother came home with one from a school field trip the week before. When we get home, initially she’s just happy they both now have sugar pumpkins; however, it doesn’t take long before she’s curious about why it is called a “sugar” pumpkin. I explain that this is the kind good for eating–so she decides her pumpkin needs to be eaten.

I manage to convince her that she doesn’t want to eat it raw and that it should be baked. Next I have to convince her there isn’t time to cook said pumpkin that evening, that we can’t have it for dinner or dessert. (I failed. There was much tears and gnashing of teeth).

However, this afternoon we (I) succeed in baking, pureeing, and transforming the pumpkin into a fabulous pumpkin cake and my faith in pumpkin baked goods–even gluten free ones– is restored.

And after all that my daughter, thank goodness, t did think the cake was delicious. It didn’t hurt that we added chocolate chips to the recipe and served it with ice cream.


It’s been a long day full of children who refused to nap. And, oh, they so needed one and mommy as well, so I’ll get right to the recipe. These are my favorite biscuits, though, and the fact I’ve had some success makes me eager to post. This is my GF version of a recipe in Bread Alone by Daniel Leader and Judith Blahnik. This is a book of great European style (read takes 14 hours to make) yeast bread recipes which tragically my husband never fully succeeded at no matter how many weekends he devoted. He later learned the reason–all the temperatures are off. However, the biscuits are a quick bread so no worries. The secret to their addictive flavor is caramelized onions. Mmmm. And they were still tasty after a turn in the toaster oven days later. Sadly, I forgot to take pictures. I’ll have to add them later since I’ll certainly be making more of these.

This is my first attempt so if anyone has advice for tweaks feel free to pass them my way.

Rosemary Drop Biscuits

7 tbsp chilled butter 1 medium onion, chopped
2 tsp chopped fresh rosemary

2/3 c sorghum flour
2/3 c brown rice flour
2/3 c tapioca flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 to 2 tsp xanthan gum
1/2 tsp salt
1 egg

1 cup cold buttermilk

Melt 2 tbsp of the butter in a skillet, then add the onion and cook over med-high heat for 3 minutes. Add the rosemary and continue cooking for around 3 minutes more. Remove from heat once the onion is quite soft and turning a golden brown. Drain well then cool completely.

Preheat oven to 450 degrees.

Mix the dry ingredients in a large bowl then cut in the butter. (I used Mary Frances’s technique of grating the butter in which she got from Kate at Gluten Free Gobsmacked). Work the mixture until it resembles course crumbs. Then add in the cooled onion mixture, working it in thoroughly. Pour in the buttermilk and egg and stir it just enough to form the dough. (My dough was thinner than I expected but I worked out fine.)

Drop dough by heaping tablespoonfuls or whatever size makes you happy onto an ungreased baking sheet. Bake about 12 to 15 minutes and serve immediately. WARNING: high risk of eating them all in one sitting.