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

so, another quick bread

[harmonic_tabby]

I have had success converting bar cookies, brownies, what have you, with a combination of almond flour and coconut flour.

The general ratio I use is three parts almond flour to one part coconut flour; so for this recipe I'd probably just go with two cups almond and a half cup coconut. I make sure to mix the flours together well (in my sifter!) before adding to the wet ingredients so there aren't clumps of one or the other.

I find almond flour by itself is missing a little gravitas? sturdiness? something that the coconut flour adds back in with its density.

Good luck and happy noshing,

Tabs

[topaz_eyes]

What problem are you having with the all-purpose GF mixes? Is it taste, or texture, or...?

[sonia]

I wanted to convert a banana bread recipe recently and found a blog post that recommended 1 lb white rice flour whisked with 1/2 cup tapioca starch. I had bought some sorghum flour, so I substituted sorghum for 20% of the white rice flour. Sorry for the annoying mix of measurements - I haven't posted the recipe because I would have to do it again to report everything in grams and cup measures.
https://www.thekitchn.com/glutenfree-baking-how-to-make-132517

Anyway, it came out delicious with a velvety pound cake texture. Maybe I'll make the mix again for this recipe, which looks yummy!

[fred_mouse]

I have found that sorghum or buckwheat mixed 2:1 with any of corn, tapioca, or potato works for almost anything. And that this doesn't have to be carefully measured, as long as the total flour is right. However, the liquid may need to be adjusted - don't add it all first up, and see whether it is needed.

Commercial mixes are either to heavy on rice flour and thus are gritty, or are too heavy on the tapioca/potato, and thus are rubbery.

Alanna Taylor-Tobin, whose cookbook @runpunkrun just reviewed

[jesse_the_k]

published a DF GF Pumpkin Loaf with Maple Glaze. Her approach to the flour conundrum is

1 cup (110 g) Bob's Red Mill gluten-free oat flour (sorghum is swappable)
2/3 cup (105 g) Bob's Red Mill sweet rice flour
2/3 cup (95 g) Bob's Red Mill millet flour
3 tablespoons (22 g) Bob's Red Mill tapioca flour

and I'm spoiled for choice and can't make a decision. Don't know what else I'd use millet flour for, but probably worth a chance. When I see such careful proportions it makes me hope for a great result.