My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Friday
Oct282011

non-intentional pumpkin cornbread

No recipes were made this week that I intended on.

This week was also my 2 year blogiversary, which I intended on talking about, but forgot.  Or got lazy.  I can’t remember.

And another year went by, with no festive Halloween cookies or treats.

Despite my best intentions, this is all I have for you.  I’m blaming it on the snow.

It’s not a cookie, it’s not a comforting Halloween meal, it’s just cornbread.

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But it’s damn good cornbread.  Two ways.

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I’ve been on a cornbread kick this fall.  There really is no reason not to be on a cornbread kick, but I think my reasoning is because it’s really easy to make gluten free.  While I don’t eat too many sandwiches/bagels/bread products, with the ridiculous cost of GF bread, there is no lack of carbs in my diet.

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I was hesitant to make this cornbread, because I was out of eggs.  While vegan baked goods are delicious, vegan + gluten free baked goods can be quite disastrous.  I’ve heard of pumpkin cornbread before, and thought the combination sounded like a winner.  I also thought the pumpkin would help thicken + smooth out the texture, which is oftentimes gummy when vegan + GF.


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I wanted this cornbread to have a traditional consistency.  Thick, cracked on top, and not too crumbly or airy.  So I kept things simple with 3 types of flour.

  • cornmeal
  • masa harina
  • raw buckwheat flour

No potato starch, xanthan gum, or rice flour needed.  Just a little bit of ground flax to hold things together.  But no “flax-egg.”  As previously mentioned, I’m almost positive that I’ll never make a flax egg again.

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Flax eggs may work with vegan baking when using gluten flours, but I just haven’t had good results when you throw gluten-free flours into the mix.  The flax-egg is gummy and it causes baked goods to be, well, gummy.  And who wants that?  I want a baked good that you bite into and have no clue that it’s gluten free or vegan.  In the past few weeks, I’ve started to figure out the technique in making that possible.  Maybe you already know this, but maybe not.

#1 technique that has helped: Using plain ground flax meal, instead of a flax egg.

  • What I’ve noticed – The flax egg makes it much harder to tell when your baked good is done baking.  It always leaves things a bit of the gooey/gummy side and more dense than I like.  This makes me want to go back and re-create every single vegan + gf buckwheat bake that I’ve made.  I know I can improve the texture a lot, now that I know this.

#2 technique that has helped: When baking gluten free and vegan, you want the dough texture to be much thicker than in plain gluten free or wheat flour baking.

  • This is a tricky one, and so far only applies to things like cornbread, zucchini bread, and heavier type baked goods.  I haven’t tested this more delicate baked goods, like cake.  If you look at the very first photo, you will see a very thick batter.  It’s not even pourable.  The ground flax absorbs a lot of the moisture, which you want.  If there is too much liquid added, you’ll encounter the same result as when using the flax egg.  Gummy + tough.  In breads like zucchini/banana/etc the dough will be slightly more pourable.
  • The other tricky part about the dough, is that you can’t just add a little liquid at a time and keep stirring until it’s the right consistency.  When gluten free baked goods are over stirred, the texture goes south, quickly.  It’s kind of a guessing game.  Sometimes it works, sometimes it doesn’t.

Lucky for you, I did all the guessing for this recipe, and now all you have to do is follow along!

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Pumpkin Cornbread [vegan + gluten free]

  • 1/2c raw buckwheat flour [ground from raw buckwheat groats, not Kasha]
  • 1/2c med/fine cornmeal
  • 1c masa harina [or corn flour]
  • 3/4c pumpkin puree
  • 6T brown rice syrup [or maple/honey]
  • 1c unsweetened nut milk
  • 2T ground flax meal
  • 2T sunflower oil + 1T [for the pan]
  • 1T baking powder
  • 1/2t baking soda
  • 3/4t fine grain sea salt

  1. Preheat your oven to 375*.
  2. Place your baking pan in the oven [9” cast iron, 9” round or square pan] to heat.
  3. In a large mixing bowl, combine all dry ingredients and stir until mixed thoroughly.
  4. In a medium mixing bowl, whisk together all of the wet ingredients [except for the 1T of oil], until thoroughly combined.
  5. Remove pan from the oven + add 1T of oil to it.  Place back in the oven.
  6. Pour the wet ingredients into the dry bowl and mix with a large spoon until just combined.  The dough will be thick.
  7. Remove the pan from the oven, and with a pastry brush or carefully turning the pan, spread the oil around the bottom and all sides.
  8. Scrape the dough out into the pan, and gently push the dough to the edges of the pan + smooth the top, with a spatula or butter knife.
  9. Bake for 30-35min, and test with a toothpick.  It should be moist, but not gooey or bone dry.  The top should be golden brown + cracked, which the edges being slightly darker.
  10. Let the pan cool for at least 15min before cutting.  The cornbread will have a better texture once fully cooled.  Reheat when serving if desired.
*Updated version as of 12/7/11*  Both versions work + taste great!  However, I think I prefer this 2nd version.  The oat flour lets the corn flavor come out more, as does lowering the amount of sweetener.
  • 1/2c gluten free oat flour [bob's red mill packages this, or grind your own from GF oats]
  • 1/2c med/fine cornmeal
  • 1c masa harina [or corn flour]
  • 3/4c pumpkin puree
  • 2T brown rice syrup [or maple/honey]
  • 1 c +3T unsweetened nut milk
  • 2T ground flax meal
  • 2T Earth Balance/sunflower oil + 1T [for the pan]
  • 1T baking powder
  • 1/2t baking soda
  • 3/4t fine grain sea salt

High Altitude: oven at 400*, decrease baking powder to 2.5 teaspoons

*Feel free to sub gluten free oat flour [ground from GF oat groats/steel cut/rolled oats] for the buckwheat flour.  Wheat flour should also work in this recipe.
*While this recipe does not taste like pumpkin whatsoever, feel free to sub well mashed banana [will take on a banana flavor], butternut squash puree, sweet potato puree, or 1/2c + 2T unsweetened applesauce instead.
*2 eggs can be substituted for the flax, but the liquid will have to be decreased.  I would guess, by 4T, but don’t hold me to it!  Let me know if you come up with the right ratio.

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To have a gluten free + vegan baked good that doesn’t crumble when you cut it, isn’t gummy, and doesn’t use 5 different flours, makes this girl incredibly happy.

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And now moving on to another cornbread recipe, that has a warm, pumpkin spice flavor, while still holding on to that familiar cornbread texture.

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Pumpkin Spice Cornbread [vegan + gluten free]

Using the same recipe + method as above, add in the following ingredients.  The molasses should be added in with the wet ingredients and the spices to the dry.

  • 1T molasses
  • 1.5t cinnamon
  • 1/2t ginger
  • 1/8t nutmeg

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Both recipes were made and demolished within 2 days.  They’re easy to throw together and you can always tightly wrap + freeze the extra.  Eat this with your dinner, as breakfast, or an afternoon snack.

I chose all three options and now we’re out.

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Maybe next week will go a little more as planned?

But I’m not too concerned…

Ashley

Hey guys!  Just curious who all is heading to San Francisco for the Foodbuzz Festival next week??  I would love to know who all is coming to my photography breakout session on Saturday!  I’m very excited [and nervous!] to be presenting, and may sound like a blubbering fool for the first 5 minutes.  Just a warning. ;)

Reader Comments (69)

intentional or not - that looks AWESOME. it's 39 degrees here right now and all i want is a big bowl of chili to dunk some of that into!

October 28, 2011 | Unregistered CommenterCait's Plate

Looks delicious. I'd even be inclined to increase the ginger and molasses in the pumpkin spice cornbread to make a version of ginger bread!! Yum! A great baking project for a cool fall day. Thanks!

October 28, 2011 | Unregistered CommenterKatie @ SerenityintheStorm

Wish I was going to Foodbuzz and I'd definitely be attending your session if I was but alas, I'm not :( Have fun, you'll do great!

mmmm I lovee warming cornbread and pouring milk over it and slabbing some almond butter on top. The spiced version especially sounds incredible!! Very cool that it took no 'real' binders yet it came out with such a great texture.

October 28, 2011 | Unregistered Commenterkatie @KatieDid

Yum! Love the idea of pumpkin spice cornbread!

We are obsessed with cornbread right now too! I will have to try this recipe for sure. Thanks for all the tips too :)

October 28, 2011 | Unregistered CommenterLindsey

You don't even have to try and you come up with great looking recipes! You're right, everyone should be on a cornbread kick.... Cornbread rocks!

I love the idea of the two disparate yet equally delightful worlds colliding. I usually have pumpkin in oats or oatbran but now I really want to try it in cornbread form :)

October 28, 2011 | Unregistered CommenterMeghan @ StruggleMuffins

Looks fantastic!! I would lovee to make this :)

October 28, 2011 | Unregistered CommenterLauren @ What Lauren Likes

You're welcome! I'm going to make a cornbread stuffing recipe soon too. I've never had it and am excited. :)

October 28, 2011 | Unregistered CommenterAshley

Oh that sounds awesome for breakfast....or anytime really.

October 28, 2011 | Unregistered CommenterAshley

Thanks so much Gina! I'm a little nervous, but hopefully I'll calm down once I get started!

October 28, 2011 | Unregistered CommenterAshley

Great idea! You could also add in a little more molasses and lesson the brown rice syrup for a richer flavor.

October 28, 2011 | Unregistered CommenterAshley

I need some chili over here too!! Definitely need to dunk!

October 28, 2011 | Unregistered CommenterAshley

Happy 2 year blogiversary! This cornbread looks great - it would be perfect with a bowl of soup considering it was 35 in Boston this morning!

October 28, 2011 | Unregistered CommenterAmanda

That sounds so good!! I'm discovering that bread products are so good with milk poured on them... and of course everything is improved by nut butter :)

October 28, 2011 | Unregistered CommenterAnna

Wow, that looks so good! I love happy accidents in the kitchen. There is definitely no rule for thickness when it comes to gluten free dough and baking. My cornbread batter is thinner than yours, but I use rice flour. I've also found that soaking my flours helps with the final product. I don't always have time for that, but I do soak them when I plan ahead.

I'll be there!!! :)

October 28, 2011 | Unregistered CommenterMama Pea

You are the baking MASTER... or baking MISTRESS, as it were. Seriously. I am in awe of your amazing gluten-free baking concoctions... you rock!! And I will totally be at the Foodbuzz festival! :)

October 28, 2011 | Unregistered CommenterChristin@purplebirdblog

This is so yum yum! I LOVE being your official taster!!

October 28, 2011 | Unregistered CommenterKelsey

I wish I was attending your photography session. I hope there's cliff notes that will eventually be posted :)

Don't worry; I didn't make any fancy Halloween cookies or treats either! But this pumpkin cornbread looks amazing! I love that you added nut milk to it. All the ingredients sound yummy. I'm excited to try making it!

October 28, 2011 | Unregistered CommenterKristin

Happy belated blogiversary, Ash :)

October 28, 2011 | Unregistered CommenterGena

Happy blogiversary! Can't wait to see you at Foodbuzz. I wish I got into your photography workshop, though. It sold out so fast! (Of course it did. Who wouldn't want to see you?) You don't happen to have any extra tickets, do you? Happy weekend!

October 28, 2011 | Unregistered CommenterKelly @ Foodie Fiasco

YUM! currently i have eating whole foods cornbread pretty much all of october... i think i'm going to have to try this out!

also, just though i'd let you know that i posted my photo lights on craigslist if you're interested.... http://boulder.craigslist.org/pho/2674536413.html. I'd be willing to make you a deal if you're interested! I'm also in ft. collins a lot if you're interested!

thanks for all the fabulous recipes!

October 28, 2011 | Unregistered Commenterjulie

Hey Ashely! I "found" you this summer and have tried several of your recipes but this is the first time ever commenting (I am not gluten free but I am a vegetarian). This looks reeeeally good but I was wondering how important the corn FLOUR is vs. regular corn MEAL if you don't mind the grittiness of corn meal. I just made Heather Eats Almond Butter's corn bread last night (using a flax egg) and it called for 2 cups of cornmeal, and while I substituted a cup of whole wheat flour for the 1 cup of cornmeal, didn't find it too gritty and the corn meal flavor still shone through.

Also, is this a sweeter type corn bread with all of the brown rice syrup, or could I decrease or even leave it out if I wanted a more savory corn bread?

Thank you SO much! Sorry for all of the questions! And by the way, you changed my life with the French toast oatmeal. I never would have thought to put an egg in my oatmeal!

October 29, 2011 | Unregistered CommenterEmma

I am so loving Cornbread right now! I was never a fan of it, but lately I have been wanting it! It's so good with honey drizzled over the top!

Travis eyed this recipe and wants me to make it...great idea..even caught the boy's eye! Happy Weekend!

October 29, 2011 | Unregistered CommenterLizAshlee

These cornbreads are calling my name right now. can you believe I haven't ate ANY yet this season!? Have fun giving your presentation, that's what's important! :)

October 29, 2011 | Unregistered CommenterAndrea

I've been making a batch of cornbread a week for several weeks now, so I should probably try something a *little* different :-) Thanks for the recipe!

October 29, 2011 | Unregistered CommenterKiah

Man, I wish I was going to Foodbuzz. I seem to miss out on what all the cool kids are doing these days. I hope you have fun! I think I need to make this accidental cornbread ASAP. I already have some veggie-bean chili slow cooking away in the crockpot, so this sounds like the perfect accompaniment. What are your thoughts on adding chia seeds to this bread? Bad idea? Just wondering. I like throwing those babies into whatever I can :)

October 29, 2011 | Unregistered CommenterTeenyLittleSuperChef

You can definitely add chia seeds, but they will absorb moisture, so you will want to add more liquid. However, I'm not sure how much! :)

October 29, 2011 | Unregistered CommenterAshley

Hahaha yessss, victory!! Hope you guys like it!

October 29, 2011 | Unregistered CommenterAshley

Honey and buttterrrrr mmmm :)

October 29, 2011 | Unregistered CommenterAshley

Thanks for saying hi Emma!! I much prefer corn flour as opposed to all corn meal because of the texture. I'm not sure it it will absorb the liquid the same either. I would think the flour would absorb more, but I'm not positive. Just depends what you like as far as texture goes. :) It's definitely not what I would call sweet [and I'm pretty sensitive to sweetness], but you can decrease it if you desire. Since it's liquid sweetener you may want to add a bit more milk to the mix, depending on how much you leave out. Hope it works for you! I'm glad you enjoy the French toast oatmeal so much!

October 29, 2011 | Unregistered CommenterAshley

Thanks Julie! However, I actually just bought a light setup a few weeks back. Good luck getting it sold!

October 29, 2011 | Unregistered CommenterAshley

Sorry Kelly!! No tickets on my end!

October 29, 2011 | Unregistered CommenterAshley

Thanks girl. <3

October 29, 2011 | Unregistered CommenterAshley

Thank you!!! See you in less than a week!

October 29, 2011 | Unregistered CommenterAshley

I've used a thinner batter when just gluten free baking, but it's when I'm vegan and gluten free baking, I have noticed things turn out better when it's thicker...almost seems too dry. However, I haven't tested this with cupcakes/cake, but it's been the case for cornbread, zucchini bread, and pancakes. Wow, I've never soaked flour before..interesting!! :)

October 29, 2011 | Unregistered CommenterAshley

Thanks so much Amanda!! Wish I could send some cornbread your way. Stay warm!

October 29, 2011 | Unregistered CommenterAshley

Happy 2 years!! I can't imagine blogging for that long, I hope I'm still going in 2 years time!
That pumpkin cornbread looks so yummy, I've never had cornbread, perhaps when I'm back home and I have a real kitchen I might just have to try this one :-)

October 30, 2011 | Unregistered CommenterSophie @ LoveLiveAndLearn

[...] Pumpkin Cornbread – Ashley is a recipe genius. But I’m sure you all knew that. Pumpkin & cornbread? Sounds like the best combination ever. I’m a die-hard fanatic of both. But you also already knew that. [...]

Happy Second Year Blog Anniversary! You're blog is great!

This pumpkin bread looks amazing. I so wish I had all the ingredients in my pantry so I could make it now!

October 30, 2011 | Unregistered CommenterLisa @ Healthy Diaries

Hey Ashley! This is my first time commenting on your site, but I have made a few of your recipes so far and really enjoy them. I made this recipe over the weekend and it was YUM!! I made the basic recipe but swapped oatflour for buckwheat and decreased the sweetener (I used honey) to 3 Tbsp as I wanted more of a savory bread. This was my first time trying cornbread (its not very common over here in NZ) and I will be making your recipe again- I just hope pumpkins don't run out anytime soon as we're heading for summer!
Thanks for another awesome recipe :)
Emma

October 31, 2011 | Unregistered CommenterEmma

Thanks for saying hi Emma! I'm so glad you liked the cornbread. The reason I had 6T brown rice syrup was actually because of the stronger buckwheat flavor. I meant to say in the directions, that if you use oat flour, you can tone down the sweetness since it is much more mild [and slightly sweet] in flavor. Way to read my mind. :)

October 31, 2011 | Unregistered CommenterAshley

Thanks Lisa! I hope you get to make the pumpkin bake soon!

October 31, 2011 | Unregistered CommenterAshley

Thanks Sophie. Time really flies!

October 31, 2011 | Unregistered CommenterAshley

This would be great as breakfast with some maple syrup drizzled on top. Yum!

October 31, 2011 | Unregistered CommenterKaitlyn@TheTieDyeFIles

I gave your recipe a little tweak (to fit our dietary needs right now) and a whole new look. They are very good, thanks for thinking outside the box. Check out the post if you want to. http://edibleperspective.com/2011/10/non-intentional-pumpkin-cornbread/

November 1, 2011 | Unregistered CommenterChelsie

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