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GF DF Pumpkin Ginger Braid with Valerian


4 1/2 cups GF flour

1 tsp cinnamon

1 tsp ginger

1/4 tsp cloves

1/3 cup granulated sugar

1/3 cup diced crystallized ginger

1 1/2 tsp salt

1 Tbsp instant yeast

1 3/4 cup pumpkin puree

2 large eggs

4 Tbsp vegan butter, melted

1/2 cup raisins

6 Tbsp valerian root tincture


  • In a large mixing bowl, combine the gf flour, spices, sugar, ginger, salt, and yeast.

  • In a separate bowl, stir together the pumpkin, eggs, tincture, and melted vegan butter.

  • Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl.

  • Transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, the continue kneading until smooth, and additional 8 to 10 minutes.

  • Knead in the raisins at the end (optional).

  • Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours, or until puffy.

  • Turn the dough out onto a lightly greased surface, divide it in half then divide each half into three pieces. Roll each piece into 10" logs.

  • Work with three logs at a time, place them on a lightly greased parchment-lined baking sheet. Braid them together, punching the ends together and tuck the ends under.

  • Repeat with the remaining logs.

  • Set the braids aside, covered with lightly greased plastic wrap, to rise for an hour, they should look puffy.

  • Bake the bread in a preheated over at 375 degrees for 25 to 30 minutes, until lightly browned.

  • Remove the braids from the over, and allow them to cool on a wire rack.

  • Store wrapped, on the counter for 5 days, or freeze for up to 3 months

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