Gluten-Free, parve or dairy, fructose-free
Many thanks to Gluten Free Girl for helping us finally make a delicious gluten free cornbread. I’ve copied the recipe below and made a few changes of my own. We ate it last night with chili and braised greens, and it pleased both our gluten eaters and our gluten free-ers.
- ¼ cup sorghum flour
- ¼ cup tapioca starch
- ¼ cup potato starch
- ¼ cup sweet rice flour
- ¼ cup corn sugar (can use cane sugar if not concerned about fructose)
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 1 tsp xanthan gum
- ¼ cup Spectrum or other non-hydrogenated shortening (not butter)
- 2 large eggs
- 1 cup coconut milk (or milk or soy milk or whatever you want)
- 1 cup yellow cornmeal
- Preheat the oven to 425 °. Grease a 9 by 9 by 2-inch pan.
- Measure all the dry ingredients into a bowl and stir with fork or whisk to make sure they’re blended and light.
- Cut the shortening into the flours, the way you would when making a pie dough. You should end up with chopped-walnut-size pieces in a sandy flour.
- Combine the eggs 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 but still lumpy.
- Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir. It will still be lumpy and that’s OK.
- Pour into the greased 9 x 9 x 2-inch pan. Slide it into the oven. Bake for 27 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean. Do not undercook. Even if the top looks like it’s getting too dark, let it stay in for the full time or the cornbread stays too moist and heavy.
- Cut into 16 pieces and eat.