This is a really simple and tasty recipe, and is especially useful if you are transitioning away from bread or onto a gluten-free diet.
It is a great one to have in summer or winter with soups, stews or just with some avocado and tomato!
Ingredients:
1 small pumpkin
300g gluten-free flour
2 tsp baking powder
1 tsp of italian seasoning
2 tbsp of oil (udo’s choice, hemp oil, flax oil etc)
50-75ml of water
Preparation Time: 30 minutes
Cooking Time: 2 hours
Method:
1. First and foremost, the oven must be preheated to 200C (or gas mark 6). Once this has preheated, put the entire pumpkin onto a baking tray and bake for at least 40-50 minutes or until the pumpkin has become quite soft.
2. Cool the pumpkin (still on the tray) for at least half and hour.
3. Remove the skin from the pumpkin, cut out the stalk and remove the seeds.
4. Mash the pumpkin well, and then stir in the remaining ingredients.
5. Next, put the pumpkin onto a floured surface and knead until the mixture becomes sponge-like. If it feels too sticky, add a little more water.
6. Shape the mixture into a circular loaf shape and place on a lightly oiled baking tray. Make a pattern in the top of the loaf such as a cross.
7. Bake for 30-40 minutes or until done (you can tell by tapping the base of the loaf – if it sounds hollow, it is ready).
…and voila!
About Ross Bridgeford
Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.
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Note: This blog is only my opinion. It is not medical advice or diagnosis. Only opinions based upon our own personal experiences or information detailed in medical/academic journals or other publications is cited. WE DO NOT OFFER MEDICAL ADVICE or prescribe any treatments. Please consult with a medical professional before making any diet or nutrition changes. Refer to our full disclaimer for more information.

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Hey Mel
Thanks for stopping by and letting me know you like the blog!
You’re right – all oils, when exposed to light, air or heat do go rancid. And this is therefore not 100% alkaline – however, I truly believe that if you are generally living by the principles of an alkaline lifestyle then there is room for movement. The entire loaf contains only 2 tbsp and it is a huge step up from a normal loaf of bread.
Regardless though – I really appreciate your feedback and love the suggestion of coconut oil.
Do you have a blog or site at all? I’d love to stop by and check it out!
Have a fantastic weekend
Ross
Hey ho, really like this blog, but have a little issue with this recipe as it calls for oils that go rancid when heated/exposed to air/light…why didn’t you use coconut oil…???
Thanks for the gluten free recipe – yum!! I was wondering what quantity of pumpkin i.e. in grams/kilos? cheers, Kim