Is it possible to make a gluten free, low fodmap, pumpkin apple bread from my old recipe that used AP flour? King Arthur flour says it is, if you use their GF flour called Measure for Measure. While I found my old recipe in Heather Van Vorous’s book Eating for IBS,” she wrote it before Monash came out with their fodmap research. Monash Univ.finds flour has gluten which some folks are sensitive to and it also has fructan, a fodmap chemical in flour that some IBS folk are sensitive to.
How Can You Avoid Fructan?
I am sensitive to fructan, a high fodmap in wheat flour. To avoid fructan and still enjoy wheat bread, I eat sour dough bread. Believe it or not, the sour dough starter kills off the fructan, allowing me to safely eat it.
No Starter in Pumpkin Apple Bread
In this recipe, sour dough starter would not work, so I called King Arthur flour about their GF Measure for Measure flour. They said Measure for Measure works perfectly as a substitute in any tea bread or cake recipe, but not in a recipe with yeast.
Since this tea bread is not a yeast bread, we can substitute King Arthur Measure for Measure and the results will be the same as using AP flour. Happiness, right?
There are no dairy products in this bread, yet it is still rich, moist and cake-like. It does contain Granny Smith apples, (high fodmap), but the safe amount of .08 oz, is not exceeded in any slice of this bread. Pumpkin apple bread is quickly gobbled up at many a church coffee hour, my women’s Bible study, and the kids Sunday school refreshment table, so I know that people love it. In fact, I am often asked for the recipe while they are raving over its sweet, spicy, appley goodness. So feel free to substitute King Arthur’s GF Measure for Measure.
One Caveat Using GF Measure for Measure
King Arthur folks warn GF Measure for Measure users to rest the batter-filled pan for ten minutes before putting it in the oven. It has to do with absorption of the liquids by some of the different GF flours in their flour mix. Other than that, no difference in the way the recipe works.
You can make one loaf for now and then freeze the other. This bread, when well wrapped in plastic, then foil, and placed in a zip lock bag, freezes beautifully for several months. I just gave away my second loaf to my granddaughter to share with her friends because I could not stop cutting off frozen slices and eating this yummy pumpkin apple bread every time I wanted a snack.
INGREDIENTS:
TOPPING:
1 tbsp King Arthur Measure for Measure flour
5 tbsp brown sugar
1 tsp cinnamon
1 tbsp canola oil
Combine all ingredients in a small bowl and set aside
BREAD BATTER:
Sift into a large bowl the following:
3 cups King Arthur Measure for Measure GF flour
3/4 tsp salt
2 tsps baking soda
1 and 1/2 tsps cinnamon
1 tsp grated fresh nutmeg (use dried if you don’t have fresh)
1 tsp cloves
1/4 tsp allspice
1/4 tsp ginger
Whisk dry ingredients with a wire whisk until blended
For the wet ingredients, in a large ceramic bowl beat them well with an electric hand mixer:
16 oz can of pumpkin
1/4 cup canola oil
2 and 1/4 cups granulated sugar
8 organic egg whites
Fold into the wet ingredients:
2 large Granny Smith apples, peeled and chopped (about 2 cups)
With a wooden spoon, add the dry ingredients to the wet ingredients, stirring the batter by hand until well blended.
Grease and flour two non-stick 9 x 5 loaf pans. Divide the batter evenly between the two pans. Sprinkle the brown sugar mixture evenly between the tops of the two pans. Let the batter in the pans rest for ten minutes. This step is VERY IMPORTANT!!
After resting the batter for ten minutes, place the loaf pans in a pre-heated 350° oven. Bake for 50 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean, the bread shrinks from the sides of the pan and top is golden and crusty.
Cool in pans on rack for ten minutes.
Then slip onto rack to cool. When completely cool, you can cut it and serve it or wrap and freeze it for another time. Each loaf yields 16 slices at 166 calories a slice. Of course I have to cut a bigger slice, so I only get ten slices from each loaf. So good.
Low Fodmap Pumpkin Apple Bread
Ingredients
- Topping:
- 1 tbsp KA Measure for Measure Flour
- 5 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp canola oil
- Dry Ingredients:
- 3 cups KA Measure for Measure FLour (or AP if no issues)
- 3/4 tsp salt
- 2 tsps baking soda
- 1 and 1/2 tsps cinnamon
- 1 tsp fresh grated nutmeg or dry if you wish
- 1 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp ginger
- Wet Ingredients:
- 1 can pureed pumpkin
- 1/4 cup canola oil
- 2 and 1/4 cups granulated sugar
- 8 organic egg whites
- 2 peeled and chopped large Granny Smith apples
Instructions
- Pre-heat oven to 350 degrees. Grease and flour two non-stick loaf pans. (Spray Pam is not enough.)
- Mix topping ingredients together and set aside. Whisk dry ingredients together in a large bowl and set aside. Place wet ingredients in a large bowl and beat with a hand mixer until well mixed. Fold the chopped apples into the wet mixture.
- Fold the dry ingredients into the wet ingredients until all is blended. Pour the batter into two greased and floured 9x5 non-stick loaf pans making sure the batter is divided evenly between the two pans.
- Sprinkle the brown sugar mixture evenly over the tops of the two loaf pans. Let the batter that is now in the pans rest for ten minutes on the counter so that the GF flour can work with the liquids. This step is VERY IMPORTANT.
- After the batter has rested, bake the loaves in a pre-heated 350 degree oven for 50 minutes or until a toothpick comes out clean when inserted in the center of the loaf and the top is golden brown and the sides have shrunk from the sides of the pan.
- Leave in pans for ten minutes on a cooling rack. Remove from pans and place on top of cooling rack until loaves are cool. You can slice and serve or wrap in plastic, then foil, then into a large freezer bag and frozen loaves will keep for several months.
I keep forgetting to tell you about my experience with the pumpkin bread. It was fabulous! I made a large one and several small ones (used those disposable aluminum pans). I THOUGHT I would freeze them and have them at least for a couple of weeks. I forgot I had a son and three teen-aged grandsons. It was such a hit that my son showed up with the ingredients so I could make another larger one. They loved the topping. I’m thinking about making some more mini-breads for hostess gifts for the holiday parties. So, Joan, it looks like you’ve started something in my family.