Gluten-Free Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup brown rice flour3/4 cup cornmeal2 Tbsp sugar2 1/2 tsp baking powder3/4 tsp salt1/2 tsp xanthan gum1 Tbsp butter2 eggs1 cup milk1 Tbsp apple cider vinegar (or regular vinegar)1/4 cup butter, melted
Preheat the oven to 400F.
Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a large bowl. Set aside.
Melt one tablespoon of butter in an 8 inch round baking pan in the oven. This takes 2 - 3 minutes. Swirl the butter around the pan coating the bottom and sides.
Measure one tablespoon of apple cider vinegar into a measuring cup. Top with milk to measure one cup, total. Stir and let this sit for a couple of minutes. Add the eggs and melted butter to the milk mixture (now buttermilk-ish) and mix well.
Add the milk mixture all at once to the flour mixture and stir until just moistened.
Pour batter into the hot baking pan.
Bake for 15-20 minutes or until a wooden toothpick comes out clean.
Serve warm if eating immediately.
Serving Size: Cuts into 8 wedges
Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) together in a large bowl. Set aside.
Melt one tablespoon of butter in an 8 inch round baking pan in the oven. This takes 2 - 3 minutes. Swirl the butter around the pan coating the bottom and sides.
Measure one tablespoon of apple cider vinegar into a measuring cup. Top with milk to measure one cup, total. Stir and let this sit for a couple of minutes. Add the eggs and melted butter to the milk mixture (now buttermilk-ish) and mix well.
Add the milk mixture all at once to the flour mixture and stir until just moistened.
Pour batter into the hot baking pan.
Bake for 15-20 minutes or until a wooden toothpick comes out clean.
Serve warm if eating immediately.
Serving Size: Cuts into 8 wedges
Nutritional Info Amount Per Serving
- Calories: 218.9
- Total Fat: 9.7 g
- Cholesterol: 66.8 mg
- Sodium: 459.9 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 1.9 g
- Protein: 5.0 g
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