I'm looking for a high-protein pumpkin cornbread recipe.
I'm hoping that it will consist of vital wheat gluten, pea protein, some cornmeal, some canned pumpkin, a no-calorie sweetener like erythritol, baking soda/baking powder, and that's about it.
Can anyone suggest some ingredient proportions to make this come out ok? I'm looking for a very moderate amount of cornmeal, and more high protein wheat gluten/pea protein.
Thanks!
bon appetit
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