October 19, 2012

GF Cornbread

I made cornbread this week.  I used a recipe from this book...
 This is my favorite GF cookbook to date and I use it for a lot of different things.... scones, biscuits, brownies, cookies, etc... and this week I finally made the cornbread from it.

It is a sweet cornbread recipe and I am not a fan of the sweet cornbread.  I like mine more savory so I left out the sugary ingredients.  It works very much like my old wheat standby and has a really nice texture.  I totally recommend that if you do a lot of gluten free baking that you get this particular book.  It is reasonably priced and has recipes for flour blends in it that are very easy to make.  I am going to be working on a standard sandwich bread recipe from this book next.  For today... there is cornbread and I will share my version with you...

1 cup cornmeal
1 cup of my rice flour blend 
(rice flour, tapioca flour and potato starch)
1/2 tsp xanthan gum
3 1/2 tsp baking powder
pinch of salt
1/4 cup vegetable or canola oil
1 cup almond or regular milk minus 1 TSP
1 large egg, well beaten

I measure out the dry ingredients and whisk together and then the wet ingredients and then mix the two just until incorporated and no lumps remain.  You can bake them as cornbread muffins but I use an iron skillet heated with a little oil in it.  I pour the batter into the hot oil and you should hear it sizzle as it goes in.  I spread it around to cover the pan.
Bake in an iron skillet (8 inch is perfect for this recipe) at 400 degrees for about 20 minutes or until starting to get golden.  I try to serve it immediately with real butter and honey on the table for all to use.  :)

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