Comments on: Whole Grain Gluten Free Pumpkin Bread

By: Erin

Erin — Fri, 05 Dec 2025 03:03:09 +0000

I didn’t need this to be gluten free so I used half soft white and half Kamut. I also added 2 eggs. I looked at a bunch of recipes and all of them had eggs except this one so I figured it wouldn’t hurt. Anyway, I try not to change a bunch when I make a recipe for the first time. It turned out great! Will make it again.

By: Felicia Joscelyn

Felicia Joscelyn — Thu, 23 Jan 2025 20:09:07 +0000

In reply to KERRY DUPONT. You need oat flour. It may be possible to turn rolled oats into flour with a high powered blender, but you can't put rolled oats in a grain mill.

By: KERRY DUPONT

KERRY DUPONT — Thu, 16 Jan 2025 15:55:04 +0000

Is there something I can use in place of oat groats? I have organic rolled oats, can I mill those into flour and use that?

Thanks!

By: Jill Burkett

Jill Burkett — Sat, 27 Jul 2024 12:44:56 +0000

I made this recipe yesterday and it was delicious. I did a test run because I’m making it for someone who is gluten intolerant. I baked it for 50 minutes and it was perfect, had some for breakfast this morning and it was moist and just as delicious as yesterday. Thank you for this recipe.