Friday, May 18, 2007
Gluten Free Cornbread
Preheat oven to 375 F.
In a medium bowl combine:
1 cup milk
1/2 teaspoons apple cider vinegar
let sit 10 minutes to sour milk
Add in one large or two small eggs, and whisk.
Add 1/4 teaspoon vanilla and
1/3 cup oil and whisk again.
1/3 cup sugar
1/3 cup potato starch (NOT flour)
1/2 cup cornstarch
1/2 teaspoon xanthan gum
1/4 teaspoon baking soda
1 teaspoon salt
1 Tablespoon baking powder.
Mix with a mixer until smooth. Gluten-free starches (and flours) lump fairly easily. In recipes with lots of liquid, this can be an issue. . Unlike pancakes, where small lumps disappear as the pancake cooks, lumps in some gluten free breads need a little more vigorous mixing.
Stir in 3/4 cup stone ground corn meal.
Bake in greased pan for 28-32 minutes, until a toothpick inserted in the center comes out clean..
Posted by Home on the Range at 1:59 PM