Tuesday, June 5, 2012

Gluten-Free Cornbread

Another successful gluten-free experiment!!! I think I may just stick with gluten-free baking because I've had such success recently. I'm learning the different characteristics of non-wheat flours like coconut, almond, oat, rice, etc. It's so much fun to experiment with different combinations.

Gluten-Free Cornbread
1/4 cup butter, softened
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1/2 cup white rice flour
1/4 cup corn flour
1/4 cup potato flour
3 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon salt
2/3 cup cornmeal

Heat your oven to 425 degrees. Grease an 8 inch pan and line with parchment paper (click here for the how-to for lining a round pan).

Cream butter and sugar together in a large bowl using an electric mixer. Add the eggs and mix. Stir in the milk and sour cream. Add the dry ingredients and mix until just blended.

Pour batter into prepared pan and bake 18-22 minutes. Serve warm with butter and honey. Enjoy!!

No comments:

Post a Comment