Thanks, Tep! I thought I'd buy gluten-free flour for this, do you have one you'd recommend? Or are they all pretty similar when it comes down to it?

I thought I'd buy gluten-free flour for this, do you have one you'd recommend? Or are they all pretty similar when it comes down to it?

They are definitely NOT all similar -- different AP GF flours are going to be made of different flour blends (beans, sorgum, rice, potato, tapioca, etc.), in different proportions, and they don't all taste the same or bake up the same.

The one you're most likely to find is Bob's Red Mill. I'm not crazy about it because it's a bean flour blend and can impart a funky taste to some things (but for a pumpkin bread, probably the flavor of pumpkin will overpower the funky taste). In my experience, Bob's Red Mill doesn't quite work as a 1:1 swap with wheat flour, despite the fact that it claims to.

Better Batter GF flour is excellent, but not always easy to find, and kind of expensive.

Gluten-Free Pantry all-purpose flour is...disappointing. I've made stuff with it the last couple of weeks and it just doesn't do what I need it to do.

I'd say go with the Bob's Red Mill, because the pumpkin flavor and spices should be what stands out, over the taste of the flour.

Actually, now that I think about it, Bob's Red Mill AP GF flour might not have xanthan or guar gum in it, and if it doesn't, you're going to need to add one of those to the bread recipe, and xanthan gum is *really* expensive (seriously -- like $10), which doesn't seem worth it if you're not going to be baking GF on a regular basis.

Maybe look for Better Batter GF flour. It has xanthan gum in it. I know Whole Foods carries it.

Or Betty Crocker GF brownies.

Poopy on them, Ginger.

Totally marking that recipe, Steph.

Totally marking that recipe, Steph.

It's originally a gluten-ful recipe, so if you make it as is with regular wheat flour, it turns out beautifully.

God DAMN, now I am hungry!

Oh, right, I nabbed that recipe after Steph posted it in Natter and it turned out beautifully! I threw in some nuts and raisins.

Awesome! I will check out my local WF for the Better Batter GF flour. Good to know all these things.

GF bread dough, when it's mixed, is not going to feel/look like regular wheat bread dough. It will most likely be thinner, like a cross between bread dough and cake batter. If it's too thick, odds are better than average that you'll end up with a doorstop and not a loaf of bread.

The pumpkin bread recipes I've done before are always kind of cakey thin doughs anyway, so I suspect as long as it looks like what I'm used to I'll be golden. I may make two batches to be on the safe side, so if I screw the first one up I'm not left without something to take to the potluck.

I may make two batches to be on the safe side, so if I screw the first one up I'm not left without something to take to the potluck.

Seriously, backup Betty Crocker GF brownie or cake mix is your friend.