Not only is this Pumpkin Cornbread free of gluten, eggs, dairy, soy, sugar, and nuts, it’s also totally delicious!
You’ll love it alongside a steamy bowl of chili or soup, and the addition of the pumpkin makes it even more perfect for fall!
Preheat oven to 375 degrees. Grease an 8 x 8 inch square baking pan with the grapeseed oil.
Mix together the rice milk and apple cider vinegar in a 2-cup measuring cup.
Whisk together the cornmeal, flour, baking powder, salt, cumin, nutmeg, guar gum, black pepper, and cayenne in a large bowl.