Gluten Free Cornbread for Thanksgiving

As I mentioned my last post, for Thanksgiving every year since I was in Kindergarten I've been making pumpkin bread and cornbread.  Last week I made my pumpkin loaf recipe gluten free, and today I tried making my cornbread recipe gluten free.  It turns out this recipe is the one on the back of the corn meal bag, but over the years my mom and I had altered this one too.  The result is a rustic, moist yet fluffy cornbread that has just the right amount of sweetness.  And it tastes just like the version with all purpose flour.  It's perfect with cranberry sauce (which I plan to make fresh for the first time for Thanksgiving) or even just toasted with a little bit of butter.  It's simple, easy to make, and a perfect side for your Thanksgiving table!

Gluten Free Cornbread for Thanksgiving

Recipe adapted from Indian Head Corn Meal
Made Gluten Free by Jesicakes
Makes 1 Loaf in a 8'' X 4'' load pan

Ingredients

- 1 cup corn meal
- 1/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 3 tsp gluten free baking powder
- 3/4 tsp salt
- 1/4 cup + 1/8 cup granulated sugar
- 1/4 cup shortening
- 1 cup of whole milk
- 1 egg, beaten

Thanksgiving Pumpkin Loaf Two Ways

When I was in Kindergarten we were all given two Thanksgiving recipes: one for Corn Bread and one for Pumpkin Bread.  Every year since then, it's been a tradition to make both for Thanksgiving.  Even when we do "nontraditional" dinners (in a family of half vegetarians there is never a turkey), these two dishes are always on the table.  Over the years my mom and I had tweaked with the recipe here and there, and the last few times I've changed a few minor components, but this last time I made it completely gluten free without really altering the flavor.  Also, this recipe doesn't require a mixer or anything.  And after all it was given to me in Kindergarten, so it's so easy a five year old could follow along.  This loaf is irresistible...it never lasts more than a few days.  While eating a little piece of it earlier tonight, I decided next time I want to make cupcakes, I'm going to try using this recipe.  It's moist, but still a bit cakey and not too dense.  It's filled with warm cinnamon and sweet bites of either cranberries or raisins.  And of course the star of the loaf is the pumpkin.

I'd recommend making it one of two ways (or well, three if you count my desire to make them cupcakes!).  The first is as slices as a side dish for your Thanksgiving meal.  It's also great this way year round as a snack or breakfast.  In this version, either cranberries or raisins are good but I think I prefer it with the raisins.  The second is as squares, topped with a cinnamon cream cheese frosting as a dessert.  In this preparation I prefer it with cranberries, and I sprinkle the top with some cranberries as well.  Or if you're like me, you pick one of the two dried fruits, and make half the loaf sliced and uniced, and ice the other half the of loaf for dessert squares!  Either way I promise it you and your guests will be taking seconds! 

Pumpkin Loaf: Two Ways

Recipe a Jesicakes original
Makes 1 Loaf in a 8'' X 4'' load pan

Ingredients

- 1 cup sugar
- 1 cup vegetable oil
- 3 eggs slightly beaten
- 2 cups 100% pure pumpkin puree (NOT pumpkin pie mix)
- 1 tsp salt
- 2 tsp vanilla
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1 tsp xanthan gum
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 Tbsp cinnamon

- 1 cup of raisins or dried cranberries
*Since this recipe was originally made with flour, if you and/or your guests are not gluten free, just substitute 2 cups of all purpose flour for all the other flours and the xanthan gum.

Anything Imaginable Oatmeal Loaf

When I first went gluten free the biggest thing I had a problem eliminating was snacks and meal replacement bars.  I think my lunch every single day of my last two years of college was an apple with cheese, greek yoghurt, and then two hours later to hold me over until dinner a Luna Bar or a Special K Bar.  Those were my dinner half the time if I was working or just had a deadline on a painting so couldn't eat at home.  And while I like Larabars now they're not that same satisfaction of a granola bar.  So the very first gluten free thing I made was a take on an Oatmeal Loaf I found over at Flour Child.  The wonderful thing about this recipe is that there is a up to 1 1/2 cups of add ins part of the recipe that can be anything you want.  I was making a new loaf pretty much every week coming up with new combinations (some not as successful as others).  You can make it as healthy or decadent as you'd like...wherever the mood takes you!  I love making a healthy version with fruit and veggies and nuts that a perfect quick energy boost before a yoga class.  But I also love a good chocolate chip version when I have a sweet tooth.  Also, this is so easy in terms of preparation.  Absolutely no mixer required and I can whip this baby out in under 15 minutes (+ baking time).  Here's the kinds I've made:

• Carrot, Sweet Potato, Walnut
• Carrot, Zucchini, Walnut
• Apple, Carrot, Raisin, Walnut
• Apple, Cranberry, Carrot, Walnut (probably my favorite on the not as sweet/healthier side)
• Cocoa, Walnut, Banana (not as good as it sounds...)

and finally...the best (slightly sinful) versions:

Banana, Chocolate Chip, Coconut and Walnut Oatmeal Loaf

Recipe adapted from Flour Child
Made Gluten Free by Jesicakes

Makes 1 8'' x 4'' loaf pan

Ingredients

- 1 1/4 cups brown rice flour*

- 1 1/4 cups rolled oats

- 1 tsp gluten free baking powder

- 1/2 tsp baking soda

- 1 tsp cinnamon (+ with this recipe I add an extra 1 tsp as well) 

- 1/4 tsp salt

- 1/2 cup light brown sugar (or white)

- 1 cup unsweetened applesauce

- 1/2 cup almond milk (original recipe uses buttermilk)

- 1 egg

- 2 tbsp canola oil (I've found this optional...for this loaf especially I don't think it's needed.  For the apple, cranberry, carrot, walnut though it could use a little moisture)

- 1 1/2 cups of add ins: 2 very ripened bananas, 1/4 cup chopped walnuts, 1/4 cup shredded coconut, 1/2 cup semisweet chocolate chips.  Be careful about adding TOO much wet ingredients.  If you do, compensate with a few extra tbsp of brown rice flour.

*With this batch, I tried doing a mix of different flours, but I definitely prefer it with just the brown rice.  I like the coarser texture with the oats...I feel like the finer texture of the tapioca and sweet rice flour are fighting the oat texture too much.  If you'd like to try though, I did 1/3 cup sweet rice flour, 1/3 cup tapioca flour, 1/3 cut brown rice flour, and 1/4 cup oat flour.