1 (15 oz) can pumpkin
4 eggs or egg substitute
1 cup canola oil
2/3 cup of water
3 cups of sugar
3 1/2 cups of gluten free flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves - optional
1/4 tsp ground ginger
Preheat oven to 250 degrees F. Spray with cooking spray three 7 x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 min in the preheated oven. Loaves are done when a toothpick inserted in the center comes out clean.
I gave this to a lady I visit teach and she couldn't tell the difference. It's really good, maybe because all fo the sugar!
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Do you keep up with http://crockpot365.blogspot.com/ Blog? She does alot gluten free and makes her own cream soups that are gluten free. I thought it might be helpful with your new diet plans.
Good Luck. I am realizing how un-fun it is to take things out of your diet.
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