Sunday, April 1, 2012

Gluten Free Corn Bread

MIX:
1/2 cup corn flour
1/2 cup rice flour
1/2 cup water or milk
2 Tablespoons sugar
1/2 teaspoon baking soda
Not quite 1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon xanthan gum

MIX:
1 well-beaten egg
2 Tablespoons melted margarine (for milk-free use a milk-free margarine) (for soy free use butter, lard, or a soy-free margarine)

  1. Combine both mixtures
  2. Pour combined mixture into greased 9 x 9 x 2" pan
  3. Bake at 400 degrees for 20 minutes.

*If adding frozen berries, toss them, while frozen, in rice flour, then fold them in at the end.

*From Bob's Redmill cornmeal package

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