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)?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.com/paleo-pumpkin-bread/ and http://www.thewannabechef.net/2011/10/10/almond-flour-pumpkin-bread/) 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