Friday, September 26, 2008

Springy Corn Bread (Gluten Free)

It's Fall and with Fall and Winter comes chilli. And with chilli comes - corn bread. Monday I had planned to make a white chilli with corn bread. But of course the obstacle of how to make a gluten free corn bread had to be faced.

Below is an extremely tasty and difficult to tell apart from regular corn bread, corn bread recipe. Once again this recipe is one that builds off of a basic flour mix, so don't get all confused!

The instructions below are for an 8" square pan, greased.
In a mixing bowl, mix together the dry ingredients:
Four Flour Bread Mix - 1 cup
Yellow Cornmeal – 1 cup
Xanthan gum – ½ tsp
Egg replacer – 1 tsp
Sugar – ¼ cup (although I used honey in place of this – just mix it with the wet ingredients)
Baking soda – 1 tsp
Baking powder – 1 tsp
Salt – ¾ tsp

In a second bowl, blend the wet ingredient:

Plain yoghurt – 1 cup
Eggs, beaten – 2
Margarine, melted – 2 tbsp
Orange juice or water – ¼ cup (as orange juice and I have been having rather violent disagreements the last few months, I used the Simply grapefruit juice – worked brilliantly!)
(add the honey at this point if you are replacing the sugar)

Add the wet ingredients to the dry and stir until just blended. Spoon the dough into the pan and bake at 400F for 20 to 25 minutes or until the bread springs back when gently pressed. Cut into squares and serve warm.

Makes 9 servings.

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