Thursday, April 18, 2013

Light and Fluffy Gluten-Free Cornbread

Have you been looking for a moist and delicious gluten-free cornbread recipe?  Today is the day!  This is my hubby's creation; the perfect blend of gluten free flours and slightly crunchy cornmeal come together to make a light and flavorful bread that actually holds together.  A slice of this goes perfectly with our Potato Kale Soup or Pumpkin Chili.  For an added treat we like to drizzle a bit of sweet local honey on top.  Enjoy!

Recipe: Makes one pie pan size cornbread loaf or 12 muffins
Ingredients:
dry mix:
3/4 cup medium grain organic cornmeal (we like Bob's Redmill)
1/2 cup rice flour
1/2 cup tapioca starch flour
1/2 cup millet flour
1 1/4 teaspoons sea salt
1 1/4 teaspoons xanthan gum
3 1/2 teaspoons aluminum-free baking powder
1/3 cup sugar

wet mix:
2 eggs*
3 Tablespoons light olive oil
1/2 cup water
1/2 cup apple sauce

Directions:
1. Preheat oven to 350'F.  In a large mixing bowl, combine dry ingredients.
2. In a separate bowl combine wet ingredients, mixing well.  Add wet ingredients to the dry ones, stir to combine.
3. Pour into glass pie dish coated with cooking spray and bake at 350'F for about 24 minutes or until slightly golden and a toothpick inserted in the center comes out clean.  If you prefer you can bake them as muffins at 350'F for about 15-18 minutes or until slightly golden and internal temperature is about 200 degrees.
*If you can't have eggs or you choose not to, try substituting 1 Tablespoon ground chia seeds with 1/4 cup water in place of each egg. For this recipe it would be 2 Tablespoons ground chia and an extra 1/2 cup of water to replace the two eggs. You can buy ground chia or grind it yourself in a blender, grinder or food processor. Make up a small batch and store in an airtight container so it's reading when you're baking.

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