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.

Gluten-Free Sage Dressing Bread Recipe

The recipe for gluten-free sage dressing bread was born with my love of my moms sage bread dressing. Now that I am eating gluten-free, it seemed silly to buy an expensive loaf of bread just to add some herbs and vegetables.Using my revised gluten-free sandwich bread recipe from Bob Red Mill, I then added what it would take to make sage dressing.

Ingredients to make Gluten-Free Sage Dressing Bread Recipe:

• 3-1/2 tsp Bob Red Mill's xanthan gum
• 1/2 cup brown sugar 
• 2 large eggs  
• 1/4 cup olive oil 
• 1 1/2 cups plus 2 tbsp of almond milk
• 1 tbsp yeast
• 3 1/2 cups all-purpose gluten-free flour; I prefer Bob Red Mills 
  

 

 

• 1 or 2-cups celery; chopped
• 1 large onion; chopped
• 2 tbsp sage 
• 2 eggs
• 1-4 cups turkey broth; enough to make moist but not mushy
  
• 1 tsp garlic; dried chopped or powder
• 1 tsp onion; dried or powder
• Salt and black pepper; to taste
• turkey; chopped for added flavor
  

****Now in 2021, attempting to make a tasty bread became too expensive. I now buy bread and use it. Your choice of gluten free bread, just use one loaf, cube and dry a day before making dressing. I typically don't measure; sorry I learned that from my mom, just add the amount of celery, onion and spices to suit your taste. I did learn the hard way, you can add too much ground sage, so be careful 😉

 

Instruction to make Gluten-Free Sage Dressing Bread Recipe:

Preheat the oven to 350 degrees Fahrenheit.

Without wasting time or dishes, add in your mixing bowl, all the ingredients in the order listed and mix until blended.

Pour into a greased 9-inch x 5-inch loaf pan, smooth out the top and pop into the oven.

Bake at 350 degrees for 55 minutes or until the top is browned.

Gluten-Free Pumpkin Bread Recipe

Gluten-Free Pumpkin Bread

When it comes to making pumpkin bread, Bob Evans Restaurant ranks right up at the top. However, it is not Gluten-Free and people with Celiac Disease or gluten intolerance cannot indulge.

Taking regular recipes and revamping them can be a challenge and a bit more expensive but worth it, especially if you do not want to be restricted from eating sweet breads.

Personally, I feel that Bob Red Mills all-purpose flour taste great, as well as eliminating the guesswork out of what gluten-free flours to use. Everyone has their own favorite gluten-free blend, in fact the original recipe simply used white rice flour, therefore don’t hesitate in using the trial and fail method until you get your recipes the way you like them.

Ingredients for Gluten-Free Pumpkin Bread:

• 2 ½ cups Bob Red Mills all-purpose or 1 to 1 Bob Red Mills flour
  
• ½-cup tapioca flour
• 5 tsp gluten-free pumpkin pie spice
• 2 tsp baking soda
• 1 ½ tsp salt
• 1 tsp xanthan gum
• 2 mixing bowls
• 4 large eggs
• 1-cup olive oil
• ½ cup orange juice
• Electric mixer
• 3 cups coconut sugar
• 1-15 ounce can pumpkin puree`( I prefer homegrown puree`)
• Dark chocolate chips; dairy free, optional but fantastic
  
• Gluten-free cooking spray
• 2 (9-inch by 5-inch) loaf pans

Instructions for Gluten-Free Pumpkin Bread

 

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. If you do not have a timer on your oven, 20-30 minutes will suffice.

2. Using non-stick spray, lightly coat the loaf pans.

3. Using a large mixing bowl combine all the dry ingredients. Using a whisk or a spoon, mix the dry ingredients until well blended.

4. Taking the other mixing bowl beat the eggs, olive oil and orange juice. Add the sugar and pumpkin puree` and mix until blended.

5. Add the pumpkin mix into the flour mix, and with electric mixer on the medium setting, beat until smooth.

6. Pour the batter into 2 loaf pans and bake for 60 minutes or until a toothpick inserted into the center comes out clean. ***to make cupcakes; fill 3/4 full and bake for 30 minutes.
   

7. Allow the bread to cool for a couple of minutes, slice and enjoy.