This pumpkin cornbread recipe uses quinoa flour as part of the ingredients, though the overall cornbread flavors are not overpowered by quinoa's strong taste. Adding in a whole cup of pumpkin puree adds a touch of sweetness that creates balanced flavors and a wonderfully moist cornbread.
This cornbread recipe is naturally gluten-free and doesn't require any gums or starches. It only has a few ingredients and can be whipped up in a snap! Serve it with a spicy chili recipe or your favorite warming bean soup. This recipe would also be a fantastic accompaniment to this Black Bean and Yam Stew recipe.
For detailed instructions on making pumpkin puree you can view a recent blog post I did on How to Make Homemade Pumpkin Puree. If you are gluten-sensitive then be sure to purchase a gluten-free cornmeal. Many companies grind their cornmeal on equipment that also grinds wheat flour and other glutenous grains. Bob's Red Mill offers a gluten-free cornmeal but make sure to read the label because they also offer a cornmeal that is not gluten-free. Arrowhead Mills also offers an organic gluten-free cornmeal.
Gluten-Free Pumpkin Quinoa Cornbread
This simple cornbread recipe can be enjoyed by both gluten-eating and gluten-free folks alike. It is moist, slightly sweet, and full of that traditional cornbread flavor we have all come to know and love. If you don't have any sugar pie pumpkins on hand to make your own puree, you could of course use canned pumpkin or any type of winter squash, such as butternut, kabocha, or acorn!
1 1/2 cups cornmeal
1/2 cup quinoa flour
1/2 cup sweet rice flour
1 tablespoon baking powder
3/4 teaspoon sea salt
1 cup pumpkin puree
2/3 cup hemp milk (or another milk of your choice)
1/3 cup grapeseed oil or melted coconut oil
1/3 cup honey
2 large organic eggs
Preheat oven to 350 degrees F. Oil a 7 x 11 glass baking dish.
In a medium-sized bowl, whisk together the dry ingredients. In a separate large bowl, whisk together the wet ingredients. Pour the dry into the wet and whisk together well. Scoop batter into oiled baking dish and spread it out evenly with the back of a spoon.
Bake for about 35 minutes. Let cool slightly before serving. Source: www.NourishingMeals.com
More Gluten-Free Baking Recipes:
Deep Dish Apple Pie
Buckwheat Cinnamon Rolls
Yeasted, Vegan Teff Sandwich Bread
Subscribe to this Blog via Email
Follow us on Facebook
Follow us on Twitter