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| Description: | I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and spices lifts the mix. My first go was a triumph, and I have not changed anything since. I like to serve this bread right out of the oven, and put almond butter or regular butter on it. This is when the texture is moist and springy, and most resembles regular wheat bread. | |
| Time: | 1 hr 40 min (10 min to prepare, 1 hr 30 min to cook) | |
| Meal type: | Bread | |
| Ethnicity: | American | |
| Number of Servings: | 12 | |
| Ingredients: | ||
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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 2 cups or 1 can plain organic canned pumpkin. 1 cup if using fresh mashed pumpkin. 1 cup soy milk or hemp milk 1 stick or ½ cup of soft unsalted organic butter or vegan margarine 3 organic eggs 3 tablespoons lemon juice 3/4 teaspoon cinnamon 1/4 teaspoon allspice |
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| Directions: | ||
| Ingredients Continued: ¼ tsp nutmeg ¼ tsp 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. |
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| Notes: | ||
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