Posts Tagged: ‘Gluten Free Quick Bread’
Posted on October 22, 2013 - by Jules Shepard
There are hardly any flavors that complement one another as well as pumpkin and chocolate. In this easy gluten-free recipe, they are perfectly matched in a light, moist and tender muffin!
Posted on September 21, 2013 - by Jules Shepard
There is something about this moist, sweet loaf that no one can refuse, no matter how gourd-phobic they are. This easy quick bread could actually be served for dessert, but we tend to love it for breakfast.
Posted on October 4, 2012 - by Jules Shepard
Autumn and Pumpkin Pie go hand-in-hand, but what about all the other delicious treats you can make with this low fat, healthy and super tasty gourd? This recipe for Pumpkin Banana Bread is one of my favorites.
Posted on September 6, 2012 - by Jules Shepard
If you fear you’ll never have a decent biscuit again, you must try my gluten-free biscuit recipe! (Dairy and egg-free, too!) Winning the hearts of gluten-free’ers everywhere!
Posted on April 23, 2012 - by Jules Shepard
In this recipe you have a choice: either use my Jules Gluten Free™ All Purpose Flour OR a combination of 6 other gluten-free whole grains and starches. Choose easy, or have an option if you have lots more food sensitivities in your midst! Either way, there is nothing to miss here. Full of delicious lemony flavor, but free of gluten, dairy and eggs!
Posted on October 30, 2011 - by Jules Shepard
How do you take cornbread and make it even better? Add some pumpkin! Even moister, even tastier … with a hint of pumpkin spice – these pumpkins will mellow your spicy chili and give you just enough sweet stuff that you may not need dessert. Yep – they rock.
Posted on October 20, 2011 - by Jules Shepard
You may have picked up on a theme with me lately … pumpkin pancakes, pumpkin cookies, pumpkin seeds, pumpkin cornbread … yes, I’m in full-on pumpkin mode! These pumpkin muffins are just right – full of that yummy pumpkin flavor but not too sweet. Perfect for these cool autumn mornings!
Posted on September 26, 2011 - by Jules Shepard
Traditional zucchini bread has always seemed unnaturally high in oil to me, so early on, I worked to make a light, airy and not oily zucchini bread that I could enjoy without the guilt. I use fruit and sour cream (non-dairy) to compensate for the reduced fat and sugar, and the results are fantastic: moist, fluffy and crunchy on the top (my son’s favorite part!). I like to make this bread as mini-loaves or muffins so I can share the love with friends. They’ll want more, I promise!
Posted on June 1, 2011 - by Jules Shepard
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Posted on May 23, 2011 - by Jules Shepard
You might not want to tell your kids that the new bread recipe they’re loving is good for them. Or that it’s made with not only green vegetables (zucchini), but also green legumes (peas)! No, I’m pretty sure you don’t want to tell them that. Just smile smugly, as they scarf down another piece of that yummy sweet bread you just made for them!