I’ve created all types of breakfast breads over the years, but today’s recipe rivals even my most favorite creations. Although I typically struggle when baking with pumpkin (pancakes, breads & cookies), I believe my new gluten-free combination of grains is the answer to my pumpkin dilemma. Today’s Vegan Gluten Free Chocolate Chip Pumpkin Bread is nothing short of amazing with just the right balance of sweet and spice for any fall breakfast. 
Gluten-Free Flour Combinations:
I typically purchase Bob’s Red Mill whole grains or individual flours to create my own gluten-free mixes. Of course, feel free to purchase one of their pre-made gluten-free mixes, however, the baker in me just wants to create my own. haha!
The mix I used for this recipe:
- 1/2 cup millet flour
- 1/2 cup sweet white rice flour
- 1 Tablespoon Arrowroot Flour
- 1/2 Cup Almond Meal
- 1/3 cup Oat Flour
Why I like to grind whole grain into flour:
Let’s get real, whenever a whole, plant-based food is manipulated, the nutrients of that plant begin to diminish or even spoil. Whole grains (millet, rice, quinoa, buckwheat, spelt, wheat, kamut, etc.) will keep for months in a cool dry place due to the oil inside the germ being protected by the hard outer shell.
After whole grain has been ground into flour (your typical bag of flour at the market), the oils begin to spoil and the nutrients begin to diminish. I’m not saying I never purchase flour from the market, I do; however, I truly love the difference in taste when I’ve taken the time to grind my own grain. See my grain mill in action below: (I’m grinding sweet brown rice into flour)
My grain mill in action: hawos Oktagon 1
- 1/2 cup millet flour (freshly ground)
- 1/2 cup sweet brown rice flour (freshly ground)
- 1/3 cup oat flour (freshly ground in my coffee grinder)
- 1/2 cup almond meal (straight out of the bag but feel free to make your own using leftover almond pulp from making almond milk - must be dried at low temp in oven or dehydrator)
- 1 Tablespoon Arrowroot Powder
- 2 Tablespoons ground golden flax seeds (I grind mine in a coffee grinder) - Note: I don't make these into flax eggs, just simply add to my dry mix.
- 1/4 cup Alter Eco Mascobado Sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1.5 teaspoons ground cinnamon (I like Spicely Organics)
- 1/2 teaspoon ground clove (I like Spicely Organics)
- 1/8 teaspoon freshly ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 cup Puréed pumpkin (seek BPA free can of pure pumpkin, not pumpkin pie filling)
- 1/3 cup pure maple syrup
- 3/4 cup almond milk (or for a nut-free version, give hemp milk a try) plus 1 teaspoon apple cider vinegar
- 3 Tablespoons Grapeseed oil
- 1/2 cup mini chocolate chips (I used Enjoy Life mini's because they are allergy friendly, gluten-free and diary-free)
- Preheat oven to 375 degrees F.
- Flour: millet, rice, oat, almond and arrowroot.
- Add in ground golden flax seeds, Mascobado sugar, baking soda, baking powder, spices, salt and mini chocolate chips.
- Note: I find that mixing my chocolate chips into the dry ingredients helps for even distribution.
- Whisk until well combined.
- Whisk together almond milk (or milk of choice) and 1 teaspoon apple cider vinegar.
- Using a small bowl, combine puréed pumpkin, maple syrup, grapeseed oil and milk/vinegar combo. Whisk.
- Add wet ingredients to the dry ingredients and stir until well combined.
- Lightly coat a loaf pan with grapeseed oil. Pour batter into oiled pan and spread out evenly.
- Bake 35 minutes and then cover with foil for remaining 10-12 minutes. Loaf will be golden brown when done and toothpick inserted will come out clean.
- Let your loaf rest and cool for at least 20 minutes before slicing. This allows the gluten-free flour to rest and come together nicely.
- vegan, gluten-free, dairy-free, allergy-friendly, contains nuts (unless using hemp milk instead of almond milk)
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.