Tuesday, March 1

Gluten Free Pumpkin Cornbread

For breakfast this morning we all enjoyed a new recipe. I'll admit, having to cook gluten free, at first sounded like the least fun thing I could imagine doing. We love pastries and pasta and crusty homemade bread! We're only a few days in, but so far, it has been pretty easy to substitute alternative flours and still eat basically the same. If you aren't gluten free, you'll still love this recipe. (funny side note - Sean and I both dreamt about bread last night)

5 eggs
1 stick butter, softened
1/4 cup oil of choice (I chose to use coconut oil)
1 1/2 cups of pureed pumpkin
1 cup sugar or honey (I used cane sugar)
2 tsp vanilla
2 cups cornmeal
1 cup flour (I used barley flour. If you are celiac, you might want to substitute another flour, as barley does contain slight amounts of gluten, albeit a different kind than wheat.)
1 tsp baking soda
3 tsp baking powder
1 tsp cinnamon
1/4 tsp cloves
1 tsp salt

Mix the eggs, butter and oil together, add in the pumpkin and sugar and mix and then add in the remaining ingredients.

Bake at 375 in two greased 10x10 pans or equivalent and check for doneness with a butter knife at 20 minutes. Feel free to halve this recipe for a smaller family.

The cornbread and kefir smoothies were our breakfast.

Banana Kefir Smoothie

two bananas
1 quart kefir
6 ice cubes
1/4 cup honey
drop of vanilla
milk to taste

I mix our smoothies in two batches and add a little raw milk in to make enough to fill the blender twice. Kefir has a sour taste, and if you're not used to it, the honey and milk will help. Our kids are hearty and pretty much would drink it straight but honey banana smoothies, we love.


Anonymous said...

Hi, I know you don't know me because I've never commented before :) But, my family is gluten free and I just wanted to let you know that barley isn't a gluten-free flour. Sorry!!! Here is a recipe to a great pumpkin cornbread that I make often, in fact, just this morning! It calls for sweet potato, but I sub pumpkin. Try it out, it's tasty :)

Me said...

Hi Anonymous, thank you for taking time to comment. i'vew been reading about the different grains, and though barley does contain gluten, it is of a different sort and one study I read of suggests that it helps push the wheat out of your system. So interesting! From what I've read, some people who are gluten free cannot eat oats either. For us, I think we'll eliminate one thing at a time and see how this goes. FYI, my husband has not been diagnosed as celiac. I'll put a little note int eh recipe though, thanks. :)

Kara said...

Cannot wait to try it out! SOunds delicious!

Anonymous said...

Thanks for sharing this recipe, it definitely sounds delicious. We don't use barley, but I don't see why my usual flour blend wouldn't work. I think I'll give it a try!

Anonymous said...

Hanna, I was diagnosed with celiac two years ago and at the begining it was a bit crazy but you get use to it. there's so much literature out there that is confusing. So if I can be of any help...you just have to ask.
Remember: no barley, wheat, rye and only oats that are certify as Gluten Free. No crossed contamination, meaning not to eat, for example french fries if previously in that same oil something containing gluten was fried. At your house this won't be a problem but if you go out to a restaurant...
Not even traces of gluten are allowed in this diet Hanna. :(
I believe there's a brand in the U.S that's called "Bobs Red mill" for GF flours.
I hope it helps.
Best regards,
Jules from Spain