Gluten Free Cornbread

(2)


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Servings: 9
READY IN
35mins
Ingredients
  • DRY INGREDIENTS
  • 1⁄4 cup white bean flour
  • 1⁄4 cup sorghum flour
  • 1⁄4 cup cornstarch
  • 1⁄4 cup tapioca flour
  • 1 cup cornmeal
  • 1⁄2 teaspoon xanthan gum
  • 1 teaspoon egg substitute
  • 1⁄4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3⁄4 teaspoon salt
  • WET INGREDIENTS
  • 1 cup plain yogurt
  • 2 eggs
  • 2 tablespoons margarine, melted
  • 1⁄4 cup orange juice or 1⁄4 cup water
Directions
  • Preheat oven to 400 degrees. Grease 8" square pan.
  • In a mixing bowl, whisk together the dry ingredients. Set aside.
  • In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.
  • Add the dry ingredients and stir until just blended.
  • Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.
  • Cut into squares and serve warm or at room temperature.
 

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