Gluten Free Pumpkin Cornbread
photo by The Blender Girl
- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Yields:
-
1 loaf
ingredients
- 177.44 ml white rice flour
- 177.44 ml brown rice flour
- 236.59 ml yellow cornmeal
- 9.85 ml gluten free baking powder
- 4.92 ml baking soda
- 2.46 ml fine celtic sea salt
- 2.46 ml xanthan gum
- 473.18 ml canned pumpkin, organic. (1 cup if using fresh mashed pumpkin)
- 236.59 ml soymilk or 236.59 ml hemp milk
- 118.29 ml soft unsalted organic butter or 118.29 ml vegan margarine
- 3 organic eggs
- 44.37 ml lemon juice
- 3.69 ml cinnamon
- 1.23 ml allspice
- 1.23 ml nutmeg
- 1.23 ml ground ginger
directions
- Preheat your oven to 185C/350°F.
- Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
- In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
- Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
- Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
- Pour into a well greased or lined square loaf tin, and bake for about an hour and a half, or until a skewer comes out clean.
- After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
- Then pop it out onto a rack, and allow to cool further.
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