Photo: Dragne Marius
Gluten-Free Pumpkin Cornbread Recipe
16 ingredients
1 loaf
openrecipes
I modified my mother-in-law’s beloved cornbread recipe to create this. The pumpkin gives the gluten free-flours a moisture and spring, and the lemon juice and...
Estimated Nutrition (whole recipe, rough)
1176
Calories
40g
Protein
36g
Fat
173g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup white rice flour
- ¾ cup brown rice flour
- 1 cup yellow cornmeal
- 2 tsp gluten free baking powder
- 1 tsp baking soda
- ½ tsp fine Celtic sea salt
- ½ tsp xanthan
- 2 cups or 1 can plain organic canned pumpkin. 1 cup if using fresh mashed pumpkin.
- 1 cup soy milk or hemp milk
- 1 stick or ½ cup of soft unsalted organic butter or vegan margarine
- 3 organic eggs
- 3 Tbsp lemon juice
- ¾ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp ground ginger
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes