Gluten Free Pumpkin Cornbread

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• 3/4 cup 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 gum
• 2 cups canned pumpkin, organic. (1 cup if using fresh mashed pumpkin)
• 1 cup soymilk or 1 cup hemp milk
• 1/2 cup soft unsalted organic butter or 1/2 cup vegan margarine
• 3 organic eggs
• 3 tablespoons lemon juice
• 3/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger

Recipe

• 1 preheat your oven to 185c/350°f.
• 2 sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
• 3 in your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
• 4 now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
• 5 keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
• 6 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.
• 7 after removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
• 8 then pop it out onto a rack, and allow to cool further.