Gluten Free Pumpkin Corn Bread Food

GLUTEN FREE CORNBREAD

Steps:

• Preheat oven to 400 degrees. Grease 8" square pan.
• In a mixing bowl, whisk together the dry ingredients. Set aside.
• In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
• Add the dry ingredients and stir until just blended.
• Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
• Cut into squares and serve warm or at room temperature.

PUMPKIN CORNBREAD (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
• Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.

GLUTEN FREE PUMPKIN CORNBREAD

Steps:

• Preheat your oven to 185C/350°F.
• Sift the flours, baking powder, baking soda, xanthan, salt and spices together into a bowl, stir in the cornmeal and mix well.
• In your mixer, cream the butter, add in the eggs and lemon juice, and mix until smooth.
• Now gradually spoon in the pumpkin and milk, and mix slowly until evenly combined.
• Keep the mixer running, and slowly pour in the dry ingredients, and combine until a smooth thick batter is achieved.
• 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.
• After removing the bread from the oven, let it cool and settle in the tin for about 5 minutes.
• Then pop it out onto a rack, and allow to cool further.