How to make gluten-free cornbread
After trying several recipes for cornbread without adding wheat flour, I found exactly one that, to my mind, is ideal. The most challenging thing is to stock up on the right types of flour, and then everything is so simple that even a child can bake it with his/her eyes closed. This bread can be easily made lactose-free by replacing milk with water, almond milk, or any other milk substitute. It is not recommended to store such bread for a long time, but it is effortless to cut it into slices, freeze and thaw them in portions for breakfast or at any time when you need gluten-free bread for meatballs or cutlets.
Type of dish: Pastry
Servings: 1 loaf
Ingredients:
- ¾ cup finely ground cornmeal
- ¾ cup coarse cornmeal (this flour gives the bread the correct structure; you should not replace it with fine flour, but it is acceptable to replace it with polenta)
- ¼ cup rice flour
- 1 cup milk
- 1 tbsp sugar
- ½ tsp salt
- 5 tsp baking soda
- 2 eggs
- 3 tbsp olive oil
Preparation:
- Preheat the oven to 220 ° C.
- In a large bowl, combine all 3 flours, sugar, baking soda and salt. By the way, did you know that vigorous mixing of flour with a whisk replaces sifting?
- In a separate bowl, combine eggs, milk and olive oil.
- Add the liquid ingredients to the flour mixture in a bowl and stir until smooth. You don't need to beat anything.
- Grease the mold with butter and sprinkle with cornmeal, or line with baking paper.
- Pour the prepared mixture into the mold and place it in the preheated oven.
- Bake for 20 minutes. Check the readiness with a toothpick - stick it in the center of the bread, and if after pulling it out, it remains dry - the bread is ready!
