Gluten-Free Cornbread
Ingredients
- 6 heaping soup spoons (approx. 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)
- 1 rounded teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup powdered milk (or powdered buttermilk)
- 1 egg
Serves: 6
Mix dry ingredients in mixing bowl.
Wait until oven is preheated (or 450 degrees) before continuing. Mix enough water into dry ingredients to get a “pancake batter” consistency (thinner than waffles but not runny). Add one egg and beat well (batter gets a little volume to it – use a hand mixer if preferred). Pour into the hot skillet, return to oven and bake about 10-14 minutes (until browned on top and at the edges). If you poke the top, it should not jiggle, but it should be firm.
Remove from oven, let cool slightly in pan, then cut and serve. Tip: Serve with honey.
Nutrition Facts (1 serving):
Calories: 95 kcal
Carbs: 17 g
Protein: 3 g
Sodium: 134 mg
Recipe courtesy of Celiac.com
