Friday, May 6, 2011

Gluten Free Friday--Darn good Cornbread!

I've adapted this recipe from a blog I found. Great recipes, unfortunately it hasn't been updated in years. So it's what I call a living dead blog.

But this recipe was darn good. Even mark liked it!

Gluten Free Corn bread

1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet rice flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 tsp xantham gum
1/4 cup shortening (not nucoa, use shortening)
2 large eggs
1 cup milk (I used coconut,, you can use whatever you fancy)
1 cup yellow cornmeal.

Preheat oven to 425 degrees.

combine flours by sifting them into a large bowl...or just put them in a bowl and use the whisk to combine. Add all remaining dry ingredients.

Cut the shorting in with a pastry cutter, I used a fork.

Combine eggs, and milk in a small bowl and whisk. Make a well in the dry and add the wet. Stir until all is combined. Do not over mix! (put away the electric mixer!)

Pour into a greased 9x9 pan, or pie dish. Bake for 20-25 minutes. This is important! Keep an eye on it! When it pulls away from the sides of the pan or a toothpick comes out clean and it's golden brown remove it from the oven! Don't dry it out. Now serve with a cube of nucoa whipped with some honey.


No comments:

Post a Comment