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Ingredients

• ¾ cup white rice flour
• ¾ cup brown rice flour
• 1 cup yellow cornmeal
• 2 tsp gluten free baking powder
• 1 tsp baking soda
• ½ tsp fine Celtic sea salt
• ½ tsp xanthan
• 2 cups or 1 can plain organic canned pumpkin. 1 cup if using fresh mashed pumpkin.
• 1 cup soy milk or hemp milk
• 1 stick or ½ cup of soft unsalted organic butter or vegan margarine
• 3 organic eggs
• 3 Tbsp lemon juice
• ¾ tsp cinnamon
• ¼ tsp allspice
• ¼ tsp nutmeg
• ¼ tsp ground ginger

Description

I Modified My Mother-in-law’s Beloved Cornbread Recipe To Create This. The Pumpkin Gives The Gluten Free-flours A Moisture And Spring, And The Lemon Juice And Spices Lifts The Mix.…

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