Thanks for the recipes! I've been cooking and baking gluten-free for about 13 years. Many "bread" or cake recipes that are made with pumpkin can be made with gluten-free flour, and no xanthan gum is required. (The pumpkin is "sticky" enough to make up for the lack of gluten.) If you're new to gluten-free baking, make sure you inspect your baking and cooking "tools" (underside of the mixer, corners of baking pans, etc.) to ensure they're free of gluten. Don't bake other things that contain gluten at the same time. And if there are any items or ingredients you're not sure about, save the label and call the manufacturer (or visit their website).

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