Gluten-Free Cornbread or Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup milk, nonfat1 egg1/4 cup canola oil1/4 t. apple cidar vinegar1/3 cup potato starch1/2 cup cornstarch1 t. salt1/4 t. baking soda1 T. baking powder3/4 cup cornmeal1/2 cup sugar1/2 t. xanthan gum
Preheat oven to 375 F.
Grease an 8 x 8 baking pan or muffin pans.
In a medium bowl, combine milk, egg, oil, and vinegar. Mix well. In another bowl mix all dry ingredients well then add to milk and egg mixture. Mix until lumps are gone.
(Batter will be thin!)
Pour into prepared pans and bake:
8 X 8 pan 28-32 minutes
Muffin pans 18 - 22 minutes.
Or until slightly browned and passes the toothpick test.
Number of Servings: 18
Recipe submitted by SparkPeople user GRAMSAM58.
Grease an 8 x 8 baking pan or muffin pans.
In a medium bowl, combine milk, egg, oil, and vinegar. Mix well. In another bowl mix all dry ingredients well then add to milk and egg mixture. Mix until lumps are gone.
(Batter will be thin!)
Pour into prepared pans and bake:
8 X 8 pan 28-32 minutes
Muffin pans 18 - 22 minutes.
Or until slightly browned and passes the toothpick test.
Number of Servings: 18
Recipe submitted by SparkPeople user GRAMSAM58.
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 3.4 g
- Cholesterol: 12.1 mg
- Sodium: 239.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
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