This recipe raises well and yields a light and fluffy gluten free, dairy free cornbread. Cornbread is light and fluffy, but somewhat crumbly. Letting cool for 5-10 minutes before serving helps with crumble.
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.
Per Serving: 224 calories; protein 4.4g; carbohydrates 37.3g; fat 6.4g; cholesterol 31mg; sodium 291.5mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.