Dark and spicy pumpkin bundt cake from Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours (page 180) by Alice Medrich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Thai white rice flour for white rice flour, and currants for raisins.

  • jenburkholder on November 08, 2020

    Excellent recipe - have made as a loaf and as cupcakes (12). I sub in other dried fruit - raisins, dates, figs - whatever is around and needs to be used up. I have found that using Authentic Foods Superfine white rice flour gives it the absolute best texture and it doesn't sink at all in the middle (which happened with Bob's Red Mill flour). It's delicious either way, though. Great GF recipe that doesn't suffer for being GF!

  • Bebette on October 17, 2020

    This cake was a big hit, even with those without a gluten intolerance.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.