Gluten-Free Quinoa Corn Bread

Yummy gluten-free corn bread, and because of the quinoa it’s good for you too! Serve hot, with lots of butter.



Step: 1

Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.

Step: 2

Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.

Step: 3

Mix buttermilk, egg, butter, and honey together in a separate bowl. Pour over cornmeal mixture; mix the two together. Pour into the greased baking pan.

Step: 4

Bake in the preheated oven until top is golden, about 25 minutes.


Per Serving: 277 calories; protein 8.3g; carbohydrates 43.6g; fat 7.5g; cholesterol 37.8mg; sodium 586.6mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers 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 start it night before , then finish it off the next day.

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