request: Intuitive Bakers, Convert This Pumpkin Loaf to GF flours?

[jesse_the_k]

https://www.bonappetit.com/recipe/pumpkin-bread-with-salted-maple-butter

This Bon Appetit recipe makes my mouth water--three inches of fresh ginger & pepitas! I need advice for how to substitute "2-1/2 cups flour." I have terrible luck with "all purpose GF flour mixes."

It's a savory bread, so almond flour? Corn meal? Sorghum? Garbanzo bean? All of the above, and in what proportions?

Ginger Pumpkin Bread

INGREDIENTS

Nonstick vegetable oil spray
2½ cups all-purpose flour
2 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. baking powder
½ tsp. baking soda
½ tsp. freshly grated nutmeg
⅛ tsp. ground cloves
2 large eggs
1 15-oz. can pumpkin purée
1 Tbsp. plus 1 tsp finely grated ginger (from about one 3" piece fresh ginger)
1½ cups plus 1 Tbsp. sugar
1 cup extra-virgin olive oil
½ cup raw pumpkin seeds

PREPARATION

Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.

Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at room temperature.

Comments

Re: Yes!

[harmonic_tabby]

Well, not to make anyone upset but if one types 'papier mache' you get the recipe for a perfectly acceptable adhesive that's been used for centuries... made of nothing but flour and water mixed into paste.

I'm considering that the beating activates the wheat gluten slightly in a standard recipe to provide the body which avoids that 'paste' reaction; but rice flour doesn't have that gluten and so you get poor texture. The baking mix I use (Pamela's) is a mix of almond and rice flour and so the pastiness seems to be averted.

I don't have much experience with bean flours...almond and coconut and rice seem to work just fine for me so I stopped exploring. I find corn meals and corn flours to be 'corny' and I suspect I'm just primed to notice the taste. It's lovely in some breads and muffins but I think I'd find it jarring in a apple cinnamon breakfast muffin.

It will be interesting to see if anyone else has other suggestions. That recipe does sound very good and I'm thinking I'll be mixing it myself.

Tabs

Re: Yes!

[jesse_the_k]

I've never tried Pamela's. Do you use the AP Artisanal Flour Blend or Baking & Pancake Mix?

Re: Yes!

[harmonic_tabby]

I use the baking and pancake mix to make pancakes and muffins AND the sour cream coffee from the recipe on the packaging (yuummmmmmm). It also makes a pretty nice crumble topping for apple crisp, which we've eaten three times in the last two weeks (the recipe is available on Pamela's website).

If I'm starting from scratch I use the mix of almond flour and coconut flour, usually for brownies or chocolate chip blondies...

I also have rice flour, potato starch, teff and some sorghum flour which I could use if a recipe called for them but I've got a pile of favored recipes and don't deviate much from them since it's only me and the husband to eat 'em.

Tabs