I have a regular ‘ol full-o’-gluten Pumpkin Cornbread that I’ve made for years now. It’s great, and I we love to eat it with Pumpkin Chili too. So I took that recipe and messed with it (using Jeanne’s recommended blend of GF flours) to create a gluten free version.
And guess what? It tasted the same!
No kidding, no foolin’ and no joshin’ ya… absolutely no one that I fed this gluten free cornbread to (adults and kids alike) could tell that there was anything off-kilter about it. It tasted… like Pumpkin Cornbread! Yahoo!
I bake pretty much constantly, but this whole gluten free baking thing is kinda sorta new to me. The flours have always baffled me. I never know whether to use one of those “blends” that they sell… that are supposed to work in place of regular flour (those never turn out so great for me, by the way), but with the advice of a wonderful online gluten-free friend– I’ve found a blend of flours that is working out great for all of my gluten-free baking. So if you’re gluten-free, or if you know someone who is gluten free, or if you’re spending Thanksgiving with someone who is gluten free, or if you just want to check out this whole gluten-free thing… this would be a great recipe to try. I think you’ll be as pleased with the results as we were. Of course, a little butter and honey drizzled on top never hurts 🙂 P.S. My Pumpkin Chili recipe is gluten free too!
