Gluten-Free Cornbread
Whole grain goodness of fresh baked cornbread, without the worry of gluten!
Yield: One 8-inch cast iron skillet OR 8-inch cake pan.
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 201 kcal
Ingredients
DRY ingredients
- 2 cups corn flour OR cornmeal
- 1 cup sorghum flour
- 1/4 cup tapioca flour
- 1 ½ Tbsp flax seed ground
- 1 ½ Tbsp chia seed ground
- 2 ½ tsp baking powder
- 1 tsp salt
WET ingredients
- 1/3 cup light olive oil
MAKE "Buttermilk"
- 2 cups soy milk
- 2 Tbsp lemon juice
Instructions
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WHISK dry ingredients together.
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MIX "buttermilk" in measuring cup.
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ADD oil and "buttermilk" to dry ingredients and lightly stir. Batter will be a bit runny, but it thickens as it sits.
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POUR into sprayed cast iron skillet OR cake pan.
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SET aside for 5 minutes to activate flax seed.
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BAKE at 350F for 45-45 minutes, or until toothpick comes out clean.
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COOL 10 minutes before removing from pan.
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COOL thoroughly or serve warm.
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STORES five days in refrigerator. Freezes well.
Nutrition Facts
Gluten-Free Cornbread
Amount Per Serving (1 slice)
Calories 201
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 217mg9%
Potassium 259mg7%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 4mg5%
Calcium 140mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.