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GF DF Cornbread

Ingredients

  • 1 1/4 cups gluten free all-purpose flour
  • 1 teaspoon xanthan gum
  • 3/4 cup cornmeal [use a finely ground cornmeal for best results]
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup buttermilk, room temperature (see note #4 below for DF)
  • 1/4 cup avocado oil [or canola/vegetable oil], or olive oil
  • 1 large egg, room temperature
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Directions

  1. Preheat oven to 400 degrees and spray an 8x8 inch pan with non-stick spray or line with parchment paper.
  2. In a large bowl, whisk together the gluten free flour, xanthan gum, cornmeal, sugar, baking powder, and salt. Set aside.
  3. In a separate small bowl, whisk together the buttermilk, oil, and egg. Pour the wet ingredients into a the dry ingredients and mix until incorporated. Pour the batter into the prepared pan and smooth out the batter.
  4. Bake at 400 degrees for 20-24 minutes. Serve hot or at room temperature.
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Recipe Notes

  1. *To make your own buttermilk, add 1 tablespoon of white vinegar to your regular dairy milk.
  2.  I use my Nightshade Free Flour Mix in this recipe. I have also tested it with Bob's Red Mill 1:1 Baking Mix with great results.
  3. If the flour mix you use contains xanthan gum, omit the amount I called for in this recipe.
  4. For dairy-free "buttermilk", use 1 cup of unsweetened coconut milk plus 1 tablespoon of white vinegar in place of the buttermilk.
  5. Store leftovers in an airtight container up to 2 days. Individual pieces can also be wrapped and frozen.
Sourced from What The Fork blog.

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