Gluten-Free Pumpkin & Corn Bread

Prep: 1 hr 0 min

Cook: 0 hr 25 min

Servings: 1 large pan loaf or 2 round loaves

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

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

*Our other non-gluten flours are:

Organic Besan Flour

Organic Buckwheat Flour