Monday, October 29, 2007
Gluten-Free Pumpkin Recipes Summary
Just in time for Halloween, I want to recap some of the gluten-free and wheat-free pumpkin-featuring recipes that I have made available both recently and over the past year online. These gluten-free recipes include everything from main-courses to side dishes to desserts, and pumpkin provides the Celiac-safe ingredient of inspiration for each creation.
Note: the hyperlinks (blue, underscored text) within the text below links to the page(s) with the actual recipes. I didn't want to repeat the full recipe text for each of these here, since it is just a click away already.
Now, since I am definitely a fan of gluten-free desserts, especially around the Holidays when there are ample excuses to bake some extra treats, let me start with those recipes.
Gluten-Free Pumpkin RollA perennial favorite this time of year is the Gluten-Free Pumpkin Roll recipe. This particular pumpkin roll has that flavorful pumpkin spice-cake rolled around a layer of sweetened cream cheese filling. The whole creation is dusted with a bit of powdered sugar, and served chilled. What a fantastic way to enjoy that pumpkin!
Gluten-Free and Dairy-Free Pumpkin Bundt CakeHere is a quick and easy pumpkin-accent cake that will fit the season well: Gluten-Free Dairy-Free Pumpkin Bundt Cake recipe. A nice blend of spices - clove, cinnamon, nutmeg, ginger (and even a bit of cocoa!) - give this cake much of the same overall flavor as a pumpkin pie would enjoy. And, it is quick and simple to prepare.
Main Courses and Side-Dishes
Are pancakes a main course?
Gluten-Free Pumpkin Pancakes
I don't know about you, but for me, Pancakes do count as a main course on more than a few occasions. So, here is one type of Gluten-Free Pumpkin Spice Pancake Recipe that I enjoy on occasion. I say "one type" because I tend to regularly vary the ingredients, especially the flours that I use, on a rather ad-hoc basis. Some days I'll use some Millet flour, other days will include Sorghum, and still others the Teff and Buckwheat (which IS safe for Celiac sufferers in its pure form - it is NOT a wheat, though it sounds like it). I also have a tendency to throw a few chocolate chips into the mix and turn the whole pancake into a giant cookie of sorts :)
Pumpkin as Pasta
I recently wrote a blog about using pumpkin as a "pasta" of sorts. As such, this dish works well as both a main course or a side dish - take your pick. Quite often, it is a wonderful low-calorie and healthy feature item for my dinner. It is simple to prepare, mild in flavor (primarily taking on the flavor of whatever pasta sauce you choose), and starts using pumpkin in its most basic form, without the usual pumpkin-pie spices many are accustomed to. This recipe relies on the basic baked-pumpkin recipe.
Standard Baked Pumpkin Recipe
I wrote this gluten-free blog entry just a while back, about how to prepare a small pumpkin-pie type pumpkin as a baked pumpkin for eating as you would any other baked squash. It is quite simple to take a pumpkin, "gut it", place it in the oven, and produce a healthy and satisfying dish (or foundation for other recipes). And, speaking of a foundation for other recipes, I'll move on to another recipe which features this baked pumpkin...
Gluten-Free Pumpkin Risotto
And now, for a wonderful pumpkin-accent side dish for the season, do not forget the Gluten-Free Pumpkin Risotto Recipe. It has a mild, pleasant flavor, with just a hint of cinnamon to go along with the very subtle pumpkin undertones. It relies on the baked pumpkin recipe again, though you could probably just as easily use canned pumpkin if you choose.
Certainly all these recipes could make for some great Gluten-Free Thanksgiving Recipes as well, so keep them close at hand for any of those leftover pumpkins you may have sitting around in a month. I know I'll be feasting on various pumpkin recipes for the next few months, as I have already cooked up quite a pile of pumpkins and have frozen their cooked pulp for later. Happy Halloween everyone, and happy pumpkin eating too!