Gluten Free Pumpkin Cornbread

photo by The Blender Girl

- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Yields:
-
1 loaf
ingredients
- 3⁄4 cup white rice flour
- 3⁄4 cup brown rice flour
- 1 cup yellow cornmeal
- 2 teaspoons gluten free baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine celtic sea salt
- 1⁄2 teaspoon xanthan gum
- 2 cups canned pumpkin, organic. (1 cup if using fresh mashed pumpkin)
- 1 cup soymilk or 1 cup hemp milk
- 1⁄2 cup soft unsalted organic butter or 1/2 cup vegan margarine
- 3 organic eggs
- 3 tablespoons lemon juice
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon 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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