Tuesday, October 21, 2008

Corn Bread: Gluten-free/Dairy-free

Level of Difficulty: Emily

3/4 cup cornmeal
1 1/4 cup soymilk
1 cup all purpose gluten-free flour
1 TBSP baking powder
1 tsp. xanthan gum, heaping
1 tsp. salt
1/3 cup sugar
1 egg, slightly beaten
1/4 cup vegetable oil

Stir cornmeal into the soymilk and let stand for five minutes. In a large mixing bowl, combine remaining dry ingredients. Add cornmeal and soymilk mixture, egg, and oil. Do not over mix. Pour batter into a greased 9x9 pan and bake at 400 F for 25-30 minutes, or until toothpick comes out clean.

1 comment:

Heather said...

excited to try this one...I'll have to use egg replacer and maybe some extra baking powder to make sure it doesn't turn out like corn fudge. hahahaha. I'll let you know how it goes