Gluten free corn bread.

Basic recipe - variations below - incl non non-gluten free version.

INGREDIENTS.

440gm (13 oz) peeled pumpkin, cut into thin wedges.
1¼ cups (145gm/4¾ oz)gluten-free self raising flour.
¾ cup (110gm 3½ oz) fine polenta.
2 teaspoons gluten free baking powder.
1 teaspoon xanthan gum.
1 teaspoon salt.
100gm (3½ oz) fetta cheese crumbled.
½ cup (50gm/1½ oz) grated parmesan cheese.
1 teaspoon chopped fresh rosemary.
2 eggs lightly beaten.
1 cup buttermilk (250ml/8 fl oz) buttermilk (or milk with 1 tablespoon of yoghurt)
2 tablespoons olive oil
4 fresh rosemary sprigs.
salt, pepper.

For regular gluten packed ingredients, use regular self raising flour, regular baking powder and give the xanthan gum the heave-ho.

• Preheat oven to 200º C (400ºF/Gas 6).
• Put pumpkin on a non stick baking tray and bake for 30 mins or until tender.
•Put the flour, polenta, baking powder, xanthan gum, salt, fetta, parmesan and chopped rosemary into a large bowl and mix to combine. Make a well in the centre.
• Whisk together eggs, milk and oil, pour into the well and mix until well combined.
• Spoon the mix into either a 10cm X 23cm (4" X 9") loaf tin or into a muffin or roll tin.



• Top with the pumpkin and rosemary sprigs and sprinkle with salt and pepper. Light blue touch paper and retire.

•If using the single loaf tin bake for 45 minutes or until a skewer comes out clean when inserted into the centre. If using muffin or roll tins cook for 25-30 mins.

VARIATIONS.

Replace the pumpkin and rosemary with crisply fried diced bacon, lightly browned pinenuts covered with a grated sharp cheese. (The cheese's main function is to glue the bacon and pinenuts to the loaf.)

Replace the pumpkin and rosemary with sliced fresh tomatoes, fresh basil and proscuitto covered with a grated sharp cheese.