Monday, November 15, 2010

Wheat Free Corn Bread Recipe

Wheat Free Corn Bread
I altered the original recipe from Better Homes and Gardens: The New Cook Book. Hope you enjoy it!

1 cup brown rice flour

1 cup corn meal (yellow, white or blue- make sure it is not enriched because sometimes there is wheat in it.)

2 to 4 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs (or egg replacer)

1 cup milk (soy milk or other non-dairy milks work, but it might not rise as well.)

1/4 cup (or one single serving size) apple sauce (original recipe is for 1/4 cup of cooking oil or shortening melted. Butter works, too. If doubling the recipe, you can use 1/4 cup applesauce and 1/4 cup melted butter or shortening. If you want to save your annual fat intake for pecan pie- just use the apple sauce.)

Preheat oven to 425°. Grease (or spray with oil) a 9x9x2” pan.

By hand, mix all dry ingredients in one large bowl. Mix all wet ingredients (including melted shortening if you are using that) in another bowl. Pour the wet ingredients into the dry ingredients and mix until smooth. Do not over stir. You just want to make sure that there are no dry lumps in it.

Pour into the greased baking pan and place in the preheated 425° oven for 20-25 minutes or until golden brown. Makes 8-9 servings. It's great with honey on it.

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