Thursday, January 8, 2015

Gluten Free Corn Bread

Gluten Free Corn Bread
(1 loaf)


½ cup Cornmeal
½ cup Sugar
6 tbsp. Rice Flour
1½ tbsp. Tapioca Flour
1 tbsp. Cornstarch
¼ tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Salt
½ cup Milk (your choice)
4 tbsp. Unsalted Butter, melted
½ tsp. Vanilla
1 large Fresh Egg


Grease a 5x9 loaf pan with canola oil or butter and dust with a little rice flour and set aside.  In a large mixing bowl, combine dry ingredients until well mixed.  In a second mixing bowl, combine the liquid ingredient.  Once they are well combined slowly add to the dry ingredients mixing as you go.  Scrape batter into the prepared loaf pan and bake in a pre-heated 375 degree oven for 28 to 33 minutes or until a toothpick in the center comes out clean.  Let cool in pan a few minutes before removing to a wire rack.  Slice and serve warm or let cool completely and bag or wrap for later.

Note:               This corn bread goes great with your favorite GF chili.  Also works well as a breakfast dish.  Serve slices warm with butter, maple syrup and/or honey.  Makes for something other than GF pancakes, etc.

Note:               You can make muffins with this recipe.  Fill regular muffin pan ¾ full and bake for 20 to 25 minutes at 375 degrees.

Note:               Remember to be aware of possible cross-contamination when making Gluten Free recipes.

Ideas for Future Efforts

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