Riceful Cornbread (Gluten-Free) – a delicious recipe with brown rice, rice milk, apple cider vinegar, egg, cornmeal, white sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - Turn the oven on to 400F.
2
Blend the cooked rice with the rice milk and apple cider vinegar until smooth, then add the egg and blend until just combined.
3
In a bowl, stir together dry ingredients, then pour wet ingredients in and mix until combined.
4
Pour the mixture into the heated mini loaf pans (Make sure they`re hot and be careful not to burn yourself.
5
By pouring the mixture in the pan you will see the oil sizzle around it, which will create a nice crispy crust!)
6
and place them in the oven.
7
Bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.
360
kcal
Calories
7
g
Fat
65
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ¾ cup cooked brown rice (or white rice), ¾ cup rice milk, 1 tablespoon apple cider vinegar, 1 egg, and more.
Yes, Riceful Cornbread (Gluten-Free) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
