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Gluten-Free, Dairy-Free & Yeast-Free Pumpkin Cornbread

November 12, 2011 by jason 1 Comment

Gluten-Free_Dairy-Free_Pumpkin_Cornbread

Gluten-Free_Dairy-Free_Pumpkin_Cornbread

I’ve been doing a lot of experimenting with bread recently. And one of the loaves I’ve made is this Pumpkin Cornbread. This is a deliciously light, moist bread – with the sweet tastes of the pumpkin and maize flour. It doesn’t rise much – but it’s still light in texture. And one of the great things about this bread, apart from the delicious taste, is that it’s yeast-free. So if you’re intolerant to yeast, as well as gluten and dairy, you can still have bread. Yay! You can always make a batch and put in the freezer as this bread freezes well. Great toasted and untoasted, with sweet or savoury spreads.

gluten-free, dairy-free, yeast-free, nut-free, seed-free, citrus-free

 

5 from 1 reviews
Gluten-Free, Dairy-Free & Yeast-Free Pumpkin Cornbread
 
Print
Prep time
10 mins
Cooking time
1 hour 10 mins
Total time
1 hour 20 mins
 
Author: Grace Cheetham
Recipe type: Breakfasts
Serves: 1 loaf
Ingredients
  • 50g/2oz chilled dairy-free margarine, cut into small pieces, plus extra for greasing
  • 200g/7oz peeled and chopped pumpkin or butternut squash
  • 1 tbsp olive oil
  • 300ml/10½fl oz/scant 1¼ cups soya milk
  • 2 large eggs, beaten
  • 150g/5oz/1 cup maize flour
  • 150g/5oz/1 cup rice flour
  • 1 tsp gluten-free baking powder
  • scant ½ tsp xanthan gum
  • 1 tsp salt
Method
  1. Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 900g/2lb loaf tin with dairy-free margarine. Put the pumpkin on a baking sheet and bake for 30 minutes until tender. Put into a blender or food processor, add a little of the soya milk and blend until smooth. Add the eggs and blend until thoroughly mixed.
  2. Sift the flours into a large mixing bowl and stir in the baking powder, xanthan gum and salt. Using cold fingertips, rub the dairy-free margarine into the flour until the mixture resembles breadcrumbs. Make a well in the centre and pour in the pumpkin mixture. Gradually draw the flour into the liquid using a wooden spoon, mixing well to form a smooth batter.
  3. Spoon the dough into the tin and smooth the surface with the back of a metal spoon.
  4. Bake for 40–45 minutes until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.
3.2.2929

 

 

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Filed Under: Bread, Breakfasts Tagged With: bread, cornbread, dairy-free, gluten-free, gluten-free baking powder, maize flour, pumpkin, rice flour, soya milk, xanthan gum, yeast-free

Previous Post: « Gluten-Free & Dairy-Free Pork with Fennel
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Reader Interactions

Comments

  1. Sophie33

    November 12, 2011 at 9:10 pm

    Your gf pumpkin corn bread looks amazing & ooh so wonderful too! 🙂

    Reply

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Passionate about good food and allergy-free living, I've set up this blog in order to help people who, like me, found themselves stuck in a situation where they didn't know what to do, or how to cope. I've also written cookbooks which have been published in the UK, US, Australia, New Zealand, as well as in Finland and Brazil.

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