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Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan and line with parchment paper. Combine flour mix, xanthan gum, baking powder, baking soda, salt and nutmeg with a wire whisk in a large bowl. Set aside. In the bowl of an electric mixer, cream together oil and sugar until fluffy. Add eggs, pumpkin, water and vanilla. Beat until combined. Add flour mixture to wet ingredients and beat until combined. Mix in chocolate chips and nuts. Pour into prepared pan. Bake for 55 60 minutes, until a toothpick inserted in the center of the loaf comes out clean. Remove from the pan and cool completely on a wire rack. For the best taste and texture, wrap well in plastic wrap and leave on the counter overnight before cutting and serving. Notes: Brown rice flour mix: 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca starch For a regular (non gluten-free) version, omit xanthan gum and replace brown rice flour mix with all-purpose flour.
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High-protein bread flour — superior gluten development for artisan bread
Binding agent for gluten-free bread — mimics gluten structure
Boost protein in bread flour — chewier bread, homemade seitan
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work