There are sauces in the world that are very, very good. There are times when chasing sauce around the plate with your finger isn’t a terribly elegant thing to do. That’s the purpose of this gluten free pumpkin bread. It soaks up the sauce without getting in the way or soggy and allows you to maintain some composure during a blissful moment.

You still use your hands to eat (which provides that glutinous delight) but in a more refined, I’m-in-love-but-not-an-animal kind of way.

Simply put, some dishes need a vehicle for the scrumptious bits. This is that vehicle.

Makes: 8
Keeps: 5 days
Time (with prepared puree): 20 minutes

1 packet of yeast
2oz warm H20, 95°-105°F
1 cup pumpkin puree
6 oz eggs (2 large)
1/4 cup olive oil
1 tsp cider vinegar
4 cups gluten free all purpose flour (Bob’s Red Mill)
1 TBSP Xantham gum
2 TBSP potato flour
1 tsp salt
1 TBSP sugar
Salt and pepper to taste

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

Heat an oven to 450°
Roll out 8 equal portions of dough in to rounds and transfer onto an oiled pan
Let proof for 20 minutes
Brush with oil and garnish with herbs
Bake for 8 minutes (lighter texture) or 10 minutes (a cracker-like texture)
Let cool and serve.

Sometimes we make green tomato pizzas and when we do, we par bake the dough for 6 minutes and roast off the tomatoes for 10. Nothing short of fantastic.

Pairing this dough with wine is pretty much as easy as opening a bottle of wine. However, if you’re opening something prized, sip before you season. We love flatbread sprinkled with sea salt, rosemary, short rib sauce and Nefarious Cellars Malbec, for instance.

Pumpkin Bread Dough
Pumpkin Puree