Being gluten-free, we sometimes feel like we are missing out on all of the good foods, especially when you start reading all about pumpkin pie and pumpkin spice lattes this fall. I personally have been sticking my toe in the proverbial waters of the low-carb, and Keto diets. I looked into Paleo also, but since Paleo doesn’t allow dairy, and I love my cheese and butter, that one was out. The thing I love about low-carb and Keto diets is that they are pretty much already gluten-free without much effort. So today, I thought I would offer up some ideas on how you can incorporate more pumpkin spice flavor into your gluten-free life.
As with many recipe variations, it is all in the ingredients. One big change is that while all glutenous muffins use all-purpose flour, we are going to use coconut flour instead. This is considerably lower in carbs, gluten-free and is often better tasting as well. For low-carb pumpkin muffins, you will need a sugar substitute like Stevia or Splenda, (if you are not eating low-carb, just gluten-free, you can still use sugar), softened butter, pure pumpkin or pumpkin puree, coconut flour, eggs, and vanilla extract. You should also have pumpkin pie spice and some extra cinnamon. These ingredients are in many traditional muffin recipes, so you can easily alter a current recipe you are loving.
Another excellent idea for your pumpkin gluten-free treats is with pumpkin cookies. This one uses cream cheese to add even more fat and flavor, so it is much better for low-carb and Keto gluten-free diets, You will use cream cheese and butter, along with pumpkin puree, coconut flour, a sugar substitute, vanilla, and some pumpkin pie spice.
Not only can you have bagels while on a low-carb, gluten-free diet, but they can also taste just like pumpkin. These are even more nutritious than traditional gluten-free bagels because you are using coconut flour and adding in some pumpkin puree, which is loaded with vitamins and minerals. Additional ingredients for the pumpkin bagels include eggs, butter, flax meal, vanilla, and pumpkin pie spice, similar to other low-carb and gluten-free bagel recipes. These are easiest when using a bagel pan because the mold allows you to easily make your bagels without having to form them yourself.
You’ll notice that I haven’t given specific recipes here. That’s because I am working on perfecting recipes using these ingredients. As soon as they are ready, I’ll be sharing them.