Make this gluten-free corn bread in a large 11.5cm x 27cm x 11cm pan, or use 2 round 23cm baking tins.
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
*Our other non-gluten flours are:
Organic Besan Flour
Organic Buckwheat Flour
We’re committed to organics, to quality and integrity in the food chain, and to reliability and consistency in our products.
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