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Recipes

Cornbread

This is an easy oven bread. The recipe is adapted from Gluten-Free Goddess.

Please note it makes a big difference to use corn flour instead of corn meal. The former is finely ground and allows the baking soda and powder to make a light and fluffy cornbread. The latter would make a denser result.

Preheat the oven to 375 degrees. Oil a 12-inch cast iron skillet.

In a large bowl combine:

• 1 cup corn flour
• 3/4 cup sorghum flour
• 1/2 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar

Note: The original recipe recommended some seasoning: 1 teaspoon chili powder and cinnamon. We usually leave that out.

In a large bowl beat with an electric egg beater:

• 3 eggs
• 1/2 cup olive oil
• 1 1/4 cup water (approximate)
• 1/2 rice vinegar

Mix the beaten liquid ingredients into the dry ingredients.

Bake for 20-30 minutes. When done it will pass a cake-tester test, and pull away from the edges of the skillet.