I have a question about the ingredient "flour" on the recipe "Ginger Molasses Pumpkin Bread" from Foxes.
Any idea what the amount would be if I wanted to substitute
flour for Almond meal (flour)?
Playing with flours is tricky business. My recommendation is to actually start with a pumpkin bread recipe that's gluten free (here are two examples: http://www.elanaspantry... and http://www.thewannabechef...) and then add in the special flavor components of this one, like the ginger and molasses. Add the ginger with the rest of the spices and sub the molasses in for some of the sugar.
Otherwise, if you just sub in almond flour, you will have no structure to your bread and it will fall apart completely
Please enter a valid email address.
Well played. You deserve a cookie.
The bonus snacks you get each time you make a pie crust
The Pie Dough Bonus Treats
Caramelly Peach Cobbler
Hops To It—Shop Beerware!
Recipe of the Day
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.