Wednesday, February 24, 2010

Gluten Free CornBread

I think I have got this GF/CF cooking down a bit more! (After many many not so good meals with it for awhile!) I made this batch of cornbread tonight to go with some chili and it turned out quite good!
So here ya go!



G/F Cornbread


Mix:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil
¼ cup sugar

In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt

Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes. Share

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