GLUTEN-FREE CORNBREAD
Steps:
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."
- In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
- Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.
- Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.
- Recipe Courtesy of Shauna James Ahern
Nutrition Facts : Calories 190, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 355 milligrams, Carbohydrate 26.5 grams, Fiber 2 grams, Protein 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sean Kubin
[email protected]I'm so glad I found this recipe. This cornbread is delicious and it's so easy to make. I've already made it twice and I'm sure I'll be making it again soon.
lilianah lily
[email protected]This cornbread is amazing! It's so moist and flavorful, and it has a perfect texture. I love the hint of sweetness and the slightly crispy crust. I will definitely be making this again.
Mary Princ
[email protected]I followed the recipe exactly and my cornbread turned out perfectly! It's moist, fluffy, and has a delicious flavor. I will definitely be making this again.
Afolabi Afeez
[email protected]This is the best gluten-free cornbread I've ever had. It's so moist and flavorful, and it has a perfect texture. I will definitely be making this again.
Michael Ramsey
[email protected]I've made this cornbread several times now and it's always a hit. It's so easy to make and it always turns out perfect.
Isaac Tamale
[email protected]This cornbread is delicious! I love the crispy crust and the moist, tender crumb. It's the perfect side dish for any meal.
Kenneth Moyer
[email protected]I'm not a huge fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, and it has a perfect texture. I'll definitely be making this again.
Chris Griffin
[email protected]Just made this cornbread and it turned out perfect! I followed the recipe exactly and it was so easy to make. My family loved it and said it was the best cornbread they've ever had.
Maria Aziz
[email protected]I was skeptical at first, but this cornbread is amazing! It's so moist and flavorful, and it doesn't have that gritty texture that some gluten-free breads have. I'll definitely be making this again.
Muhammad Jahidul Hasan
[email protected]This gluten-free cornbread recipe is a game-changer! I've tried countless recipes in the past, but none have come close to this one. The texture is moist and fluffy, with a perfect crumb. The flavor is also spot-on, with a hint of sweetness and a sli