Tuesday, October 19, 2010

My favorite GF cornbread recipe

Free of:  Gluten, Dairy, Soy, Nuts

My favorite recipe for cornbread that I have found on the internet comes from one of my favorite blogs, The Gluten Free Girl.  I believe she revised her recipe and it is now called Cornbread on a cold night.   I use a recipe that is an previous recipe from her blog.

1/4 cup sorghum flour
1/4 cup tapioca starch
1/4 cup of potato starch
1/4 cup of sweet rice flour
1/4 cup sugar ( I use 1/2 cup)
4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon xanthun gum
1/4 cup shortening ( not butter) (I use 5 tablespoons Spectrum* or Earth Balance)
2 large eggs ( I use 2 egg whites)
1 cup milk ( I use rice milk)
1 cup yellow cornmeal

Combine the flours by sifting them into a large bowl.   Add the remaining dry ingredients and stir.

Cut the shortening into the flours, the way you would when making a pie dough.  You should end up with walnut-size pieces in a sandy flour.

Combine the egg whites and milk in a small bowl.  Make a well in the center of the dry ingredients and pour in the liquid.  Stir with a rubber spatula until everything is combined.  

Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir. 

Pour into a greased 9x9x2 inch pan.  Slide it into the oven.  Bake at 425 degrees for 20 - 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean. 

I like to brush oil on top and dust with sugar while it is still hot.

By the way Shauna has a new cookbook out. Congratulations to her!!  I have liked her blog for years!  I find her recipes easy to convert and more importantly-- tasty!

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