Wheat-Free Kabocha Cornbread ( very good recipe & gluten free?)

[Guest guest]

I did hesitate on this recipe. It turned out great.

I used butternut squash instead. I had one on hand.

 

Wheat-Free Kabocha Cornbread

 

1 cup brown rice flour

1 cup cornmeal

2 tablespoons cornstarch or arrowroot

2 teaspoons baking powder

2 teaspoons baking soda

1/8 teaspoon salt

1 cup prebaked or steamed Kabocha squash, pureed or

other winter squash

1 cup apple juice or water or non-dairy milk

3 tablespoons maple syrup

2 tablespoons safflower oil

 

Lightly oil (or spray with a light mist of oil) a

9-inch square baking pan and set aside.

In a small bowl, sift together the brown rice flour,

cornmeal, cornstarch, baking powder, and baking soda,

and set aside.

In a medium bowl, place the remaining ingredients, and

whisk well to combine. Add the dry ingredients to the

wet ingredients, and stir only until well blended with

no visible lumps.

Pour the batter into the greased baking pan, and bake

at 400 degrees for 20 to 25 minutes or until golden

brown on top and an inserted toothpick comes out

clean. Allow to cool slightly before cutting into 9

pieces.

Serves 9.

 

 

 

 

 

 

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