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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 44 years. I am a mother of two grown children and a grandmother to four biological grandchildren and 5 others. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Wednesday, November 4, 2020

Gluten Free Pumpkin Cornbread


As usual, I started out with a recipe that was found on the internet. Then I considered the fact I have to eat gluten free; took in consideration the nutritionist wants me to go dairy free, what I actually have to work with and came up with this delicious gluten free pumpkin cornbread.



Ingredients to make Gluten Free Pumpkin Cornbread:

  • 2 Cups of yellow cornmeal
  • 2 Cups of gluten free all purpose flour; I use Bob Red Mills
  • 2 Tbsp. baking powder
  • 1 Tsp. baking soda
  • 1 1/2 Tsp. salt
  • 2 Tsp. ground cinnamon
  • 1/2 Tsp. nutmeg
  • 2 Cup pumpkin puree`
  • 1 Cup Coconut milk
  • 2/3 Cup Coconut sugar
  • 1/2 Cup avocado oil
  • 4 eggs

*** Instead of the first 5 ingredients, you can use Bob Red Mills Gluten Free Cornbread mix; which also has the xanthan gum in it. This is what I actually did, as I couldn't find cornmeal in town to make from scratch.


Instructions to Make Gluten Free Pumpkin Cornbread:

  1. Preheat the oven to 375 F. degrees and grease a 9 inch x 9 inch glass pan.
  2. In a large mixing bowl, either use first 5 ingredients or Bob Red Mills Gluten Free Cornbread mix. Add cinnamon, nutmeg, pumpkin puree`, coconut milk, coconut sugar , avocado oil and eggs.
  3. Mix until blended and pour into the greased pan.
  4. Bake until golden brown and toothpick comes out clean. 40-45 minutes.
***To make muffins, 375 F. degree for 25 minutes.





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