Friday, April 22, 2011

Cornbread {Gluten Free}

As you may have noticed we have been cooking more gluten free dishes lately that's because my hubby has been eating gluten free for the last 3 months, trying to rule out an intolerance. One thing I set out to perfect was a gluten free cornbread. I love cornbread and after several attempts of trial and error I found a winner, at least in my book. It's flavorful with a great light crunch from the cornmeal and still soft and moist, a characteristic hard to come by in the gluten free world. It's also fairly light so go ahead and have two pieces, or like me, have three.  Enjoy!

Recipe: (Yields 12 slices)
1/2 cup white rice flour
1/2 cup sorgum flour (*if you don't have this you can use 1 cup total of white rice flour)
3/4 cup stone-ground cornmeal
2 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 Tablespoons Buttermilk powder
1 cup water (*if you don't have the buttermilk powder you can use 1 cup milk or 1 cup buttermilk and leave out the 1 cup of water)
2 eggs
1/4 cup canola oil

1. Preheat oven to 400'F. In a large bowl, combine the dry ingredients (except buttermilk powder), whisk to combine.
2. In a 2 cup liquid measuring cup pour 1 cup water and mix in buttermilk powder, (again if you'd rather use 1 cup of liquid milk or buttermilk that will work great, I was trying to reduce the lactose).
3. To the buttermilk add the eggs and oil, beat lightly with a fork to combine.
4. Add wet ingredients to the dry ingredients, stir well until moistened and pour into a glass pie pan coated with cooking spray. Let pie pan rest on counter for at least 5 minutes before baking, this helps thicken it and makes for a nice texture.
5. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean and the edges are golden. Slice into 12 wedges and serve hot with your favorite soup, stew or chili.

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