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Gluten-Free Pumpkin & Corn Bread

A Kialla Pure Organic Recipe
By Kialla Baking Team

Gluten-Free Pumpkin & Corn Bread

A traditional style cornbread with pumpkin puree

Prep: 1 hr 0 min

Cook: 0 hr 25 min

Servings: 1 large pan loaf or 2 round loaves

Print This Recipe 

Make this gluten-free corn bread in a large 11.5cm x 27cm x 11cm pan, or use 2 round 23cm baking tins.

Ingredients

 225g Kialla’s Organic White Sorghum Flour*

 135g Kialla’s Organic Yellow Maize Flour

 90g Kialla’s Rustic Polenta

 2 teaspoons (7g) baking powder

 3.5g (1 teaspoon) Bicarbonate Soda

 5.5g salt

 225g Pumpkin puree

 225g of milk (or use soya milk, almond milk etc)

 112.5g of butter or vegan butter

 3 eggs beaten

 15g (1 tablespoon) lemon juice

 60g pumpkin seeds (pepitas)

 50g extra pumpkin seeds for topping

Method

  1. Weigh all ingredients into a bowl.
  2. Mix on low speed until all ingredients are combined.
  3. Weigh batter (divide if using 2 pans) into desired baking pan & sprinkle pumpkin seeds on top.
  4. Bake at 180ºC for 25 mins (note this will vary depending on the size of the baking pan, adjust accordingly).

 

 

 

Notes

*Our other non-gluten flours are:

Organic Besan Flour

Organic Buckwheat Flour

 

 

Artisan breads
Wholesome & Healthy
Download our Free Recipe book
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