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Downeast Maine Pumpkin Bread

Reviewed: Apr. 23, 2013
This pumpkin bread converted to gluten free without any problem and bakes into wonderful, yummy gluten-free goodness! I used 1 c. sorghum flour, 1 c. white rice flour, 1 c. brown rice flour, and 1 1/2 t. xanthan gum, 3/4 c. oil, and 2/3 c. milk instead of water. Delicious!!! I took the advice of another reviewer and covered the bread in powdered sugar glaze....wonderful!
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