Friday, May 18, 2007

Gluten Free Cornbread

This is a very moist and flavorful cornbrad with a delicate crumb.

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..

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