Name: Gluten-Free Blue Cornbread
Yield: 4 servings
Ingredients: 2/3 cup rice flour; 1/4 cup potato starch; 2 tablespoons tapioca starch; 1 cup blue cornmeal; 1 teaspoon xanthan gum; 4 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs or 1/2 cup Egg Beaters egg substitute; 1 cup milk or 1 cup lactaid milk; bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

Servings: persons

2/3 cup rice flour
1/4 cup potato starch
2 tablespoons tapioca starch
1 cup blue cornmeal
1 teaspoon xanthan gum
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs or 1/2 cup Egg Beaters egg substitute
1 cup milk or 1 cup lactaid milk
bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

1
Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
2
In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
3
Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Gluten-Free Blue Cornbread

How did you like this recipe?