gluten-free eats

I made the pumpkin bread that runpunkrun recommended back in October, and it turned out great! (Why yes, I did have the tab open all this time, why do you ask?) I substituted teff flour for the oat flour, so it was more bronze-colored than golden, and still delicious.

I used the leftover pumpkin in the can (about 1/4 cup?) as an addition to Bob's Red Mill teff muffins, and that turned out well too. I tossed in a 1/4 cup chocolate chips too. It would have been even better with nutmeg & clove in addition to the cinnamon to make pumpkin spice flavor.

runpunkrun, somewhere you mentioned Guittard chocolate chips. I discovered those here (I think they're local?) and they're great! You could also try Equal Exchange chocolate chips.