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Gluten Free Jalapeno Corn Bread

For gluten-free bread, at-home is the way to go. You control the ingredients and the quality so you can be absolutely sure your fresh-baked bread is suitable for your family’s dietary needs.

Gluten Free Jalapeno Pepper Bread



Brown Rice Flour ¾ Cup(s)
Tapioca Flour ¾ Cup(s)
Corn Starch ½ Cup(s)
Yellow Corn Meal ½ Cup(s)
Xanthan Gum 1 Tbsp
Sugar 2 Tsp
Salt 1 Tsp
Large Eggs, at room temperature, sligtly beaten 2  
Lukewarm Water (85-95°F) ¾ Cup(s)
Pumpkin Puree (not pumpkin pie filling) ½ Cup(s)
Honey 3 Tbsp
Vegetable Oil 2 ½ Tbsp
Cider Vinegar 1 Tsp
Medium Jalapeño Pepper, seeded & deveined (~2 Tbsp.) 1  
Crushed Red Pepper Flakes 2 Tsp
Active Dry Yeast Packet 1  


  • Combine rice and tapioca flours, corn starch, corn meal, xanthan gum, sugar, and salt in large bowl. Set aside.
  • Mix together eggs, water, pumpkin puree, honey, oil, and vinegar. Stir in Jalapeno peppers and red pepper flakes; pour mixture into bread pan.
  • Spoon flour mixture over top of liquids; sprinkle with yeast.
  • Insert bread pan securely into baking chamber; close lid and plug bread maker into wall outlet.
  • Select: BASIC SETTING, 1.5 LB. LOAF, MEDIUM CRUST. Then press START.
  • After bread is done baking, remove bread from pan and place on wire rack. Cool completely. Cut into slices to serve.

Makes one, 2-lb. loaf

Tip: If kneading paddle remains in bread; remove paddle once the bread has cooled.


Serve with chili and a side salad.