A gluten free pumpkin bread recipe made with coconut flour with a taste and texture like the real thing, except it?s low carb and completely sugar free!

Gluten-free Pumpkin Bread Recipe
One of the best things about being on a low carb diet is how I feel being free from gluten. I never realized how bad it made me feel. We?re talking brain-fog, a rumbly tummy and achy joints. Lucky for me, most low carb flours are completely gluten-free and produce delicious baked goods like this delicious gluten free pumpkin bread made with coconut flour.

Coconut flour is a byproduct of the coconut milk industry. The coconut meat is ground and soaked in water. Then it’s pressed to remove its moisture and oil – or coconut milk. The spent coconut pulp is dried and ground into a fine powder. It’s completely gluten-free.
Coconut flour is one of the most misunderstood of the low carb gluten-free flours. It?s astonishingly absorbent and requires more moisture, in the way of fat and eggs, to achieve the right texture. Adding too much liquid in the form of water or milk results in a rubbery and tough texture or a mushy texture that feels wet. Add too many eggs, and the batter sticks to pans and won’t let go!
Luckily, I know what I am doing. I based this recipe off a similar recipe for gluten free zucchini bread which has received many great reviews. This coconut flour pumpkin bread recipe is deliciously moist and so much like regular pumpkin bread you won?t believe it!
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