Gluten-Free Blue Cornbread |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2/3 cup rice flour |
1/4 cup potato starch |
2 tablespoons tapioca starch |
1 cup blue cornmeal |
1 teaspoon xanthan gum |
4 tablespoons sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
2 eggs or 1/2 cup egg beaters egg substitute |
1 cup milk or 1 cup lactaid milk |
bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour |
Directions:
1. Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
2. In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
3. Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.
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