Cornbread Approximation - Gluten and Lactose Free
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 124.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 243.7 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 0.3 g
- Protein: 2.9 g
IntroductionA modified extended cornbread made today for our Kale, Bok Choy, Mizuna, Lamb, Beef strew! A modified extended cornbread made today for our Kale, Bok Choy, Mizuna, Lamb, Beef strew!
*Gluten Free Pantry Yankee Cornbread & Muffin (whole mix)
*rice flour, brown, 1/8 cup
*quinoa flour, 1/8 cup
I covered for the first 16 minutes of cooking to help keep some of the moisture in and the crust from getting to brown.
I also did not use the "milk" or "butter" as called for - and instead substituted with "water" (cause I need to cook with water more often) and an "earth balance" substitue.
Earth balance works wonders as a butter substitute. They even have a shortening option when making pastries.
Then, follow the rest of the instructions as listed on the box. Let cool for apx. at least 30 minutes before turning out of pan.
**I added an extra 1/8 cup of water and 1/8 cup of almond milk to keep moist. However, as this is cornbread - it was still dry, but yummy.
Serving Size: Makes apx 10 1-inch servings