Gluten Free Pumpkin Cornbread
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1042
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).