My son is now gluten-free and dairy-free due to being diagnosed with digestive inflammation and since my youngest son also had the same symptoms…we took him off both as well. And if you read my blog you know I love to bake. So, now I’m making changes to what I bake to keep it gluten-free and dairy-free. When I started to look into gluten-free baking, I found that most recipes called for xanthan gum or guar gum. And the more I looked into the xanthan gum (which is the gum most commonly used in gluten-free baking) the less I wanted to use it for baking (google dangers of xanthan gum to learn more). Luckily I remembered that in Julia’s Raw Cookie Book she talks about using chia seeds to replace eggs but also to hold your baked goods together (which is what the gums do). Well, chia seeds are a household staple here so it made sense that I’d use something nutrient like chia seeds than xanthan gum. By the way as a side note, I’ve been enjoying Elana’s Pantry site which has gluten-free recipes without any gums.
Enter the Pumpkin Corn Bread. The recipe I found had xanthan gum (not using), molasses (don’t have), 1/2 cup of sugar (whoa! too much). Instead, I made my own version and ~~~ it was delicious!
Gluten-free, Dairy-free, Gums-free and Goodness-full Pumpkin Corn Bread
1 tablespoon honey
1 cup pumpkin puree
1/4 cup grape seed oil
2 teaspoon of chia seeds mixed with twice as much hot boiled water to create a slurry
1 cup cornmeal
3/4 cup of brown rice flour
1/3 cup tapioca flour
1 tablespoon baking powder
1 teaspoon kosher or sea salt
1 teaspoon cinnamon
2 tablespoons of brown sugar
Preheat oven to 400 degrees. In a mixing bowl, mix wet ingredients. Then add dry ingredients and mix. I have a lovely stand alone mixer, but for this recipe I mixed by hand. Also, you don’t want to over mix so by hand works well for this recipe. Once we mixed, pour into a 8×8 glass dish that has been greased (I used olive oil). Bake for about 30 minutes or when a toothpick o knife inserted comes out clean. Enjoy!