This pumpkin cornbread recipe uses quinoa flour every bit purpose of the ingredients, though the overall cornbread flavors are non overpowered yesteryear quinoa's rigid taste. Adding inwards a whole loving cup of pumpkin puree adds a touching on of sweetness that creates balanced flavors too a wonderfully moist cornbread.
This cornbread recipe is naturally gluten-free too doesn't ask whatsoever gums or starches. It alone has a few ingredients too tin sack live on whipped upward inwards a snap! Serve it amongst a spicy chili recipe or your favorite warming edible bean soup. This recipe would likewise live on a fantastic accompaniment to this Black Bean too Yam Stew recipe.
For detailed instructions on making pumpkin puree yous tin sack persuasion a recent weblog post I did on How to Make Homemade Pumpkin Puree. If yous are gluten-sensitive too thus live on certain to buy a gluten-free cornmeal. Many companies grind their cornmeal on equipment that likewise grinds wheat flour too other glutenous grains. Bob's Red Mill offers a gluten-free cornmeal but brand certain to read the label because they likewise offering a cornmeal that is non gluten-free. Arrowhead Mills likewise offers an organic gluten-free cornmeal.
Gluten-Free Pumpkin Quinoa Cornbread
This uncomplicated cornbread recipe tin sack live on enjoyed yesteryear both gluten-eating too gluten-free folks alike. It is moist, slightly sweet, too total of that traditional cornbread season nosotros convey all come upward to know too love. If yous don't convey whatsoever carbohydrate pie pumpkins on mitt to brand your ain puree, yous could of course of didactics utilisation canned pumpkin or whatsoever type of wintertime squash, such every bit butternut, kabocha, or acorn!
Dry Ingredients:
1 1/2 cups cornmeal
1/2 loving cup quinoa flour
1/2 loving cup sweetness rice flour
1 tablespoon baking powder
3/4 teaspoon body of body of water salt
Wet Ingredients:
1 loving cup pumpkin puree
2/3 loving cup hemp milk (or roughly other milk of your choice)
1/3 loving cup grapeseed crude oil or melted kokosnoot oil
1/3 loving cup honey
2 large organic eggs
Preheat oven to 350 degrees F. Oil a vii x eleven drinking glass baking dish.
In a medium-sized bowl, whisk together the dry out ingredients. In a divide large bowl, whisk together the moisture ingredients. Pour the dry out into the moisture too whisk together well. Scoop batter into oiled baking dish too spread it out evenly amongst the dorsum of a spoon.
Bake for close 35 minutes. Let cool slightly earlier serving. Source: www.NourishingMeals.com
More Gluten-Free Baking Recipes:
Deep Dish Apple Pie
Buckwheat Cinnamon Rolls
Vegan Cornbread Muffins
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