Gluten-free cornbread

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 226, total fat 9 G., saturated fats 2 G., proteins 5 G., carbohydrates 19 G., fiber 2 G., cholesterol 50 mg, sodium 322 mg, sugar 8 G.

Gluten-free cornbread, made with a flour base of ground millet, glutinous rice, and potato starch, is just as fluffy, delicious, and aromatic as traditional bread. You won't even notice the difference! The yellow cornmeal imbues the bread with a warm, sweet flavor and adds a pleasant crunch when you bite into it. Leftover gluten-free flour mix can be used in other baked goods; it's suitable for almost anything.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup shortening, plus extra for greasing the pan
140g all-purpose gluten-free flour mix, recipe below
1/4 cup sugar
1 tbsp baking powder
1 teaspoon psyllium
3/4 tsp salt
2 large eggs
1 cup of milk
1 cup yellow cornmeal

All-purpose gluten-free flour mix

400 g of millet flour
300 g sweet (glutinous) rice flour
300 g potato starch

Ingredient Substitution Suggestions

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Recipes with similar ingredients: margarine, sugar, baking powder, psyllium husk, eggs, milk, corn flour, millet flour, rice flour, starch, cornbread

Cooking the dish according to the recipe:

Preparation:

Preheat oven to 220°C and grease a 22x22x5 cm baking tray with fat.
Mix dry ingredients:

Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk, and salt and mix.

Stir in the fat:

Stir the shortening into the flour mixture, cutting it in with a pastry cutter. The end result should be a sand-like mixture with chunks of fat.
Add liquid ingredients:

In a small bowl, combine the eggs and milk. Make a well in the center of the flour mixture and pour in the liquid. Stir with a silicone spatula.
Knead the dough:

Stir in the cornflour, whisking quickly until the batter is smooth. Do not overmix.
Bake cornbread:

Pour the batter into the prepared pan. Bake until the edges of the cornbread are slightly wrinkled near the sides of the pan and a toothpick inserted into the bread comes out clean, 20-25 minutes.
All-Purpose Gluten-Free Flour Mix:

Pour all the flour into a large container. Large plastic containers are available in the restaurant supply section and are suitable for this purpose. A large glass jar will also work. Shake the container until all the flour is combined and uniform in color.