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Gluten Free Pumpkin Cornbread

34 cup white rice flour
34 cup brown rice flour
1 cup yellow cornmeal
2 teaspoons gluten free baking powder
1 teaspoon baking soda
12 teaspoon fine celtic sea salt
12 teaspoon xanthan gum
2 cups canned pumpkin, organic. (1 cup if using fresh mashed pumpkin)
1 cup soymilk or 1 cup hemp milk
12 cup soft unsalted organic butter or 12 cup vegan margarine
3 organic eggs
3 tablespoons lemon juice
34 teaspoon cinnamon
14 teaspoon allspice
14 teaspoon nutmeg
14 teaspoon ground ginger


Preheat your oven to 185C/350F. 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.

Source: www.food.com