A friend showed me this recipe, which her father used when she was forced to eat gluten free. This is one of the easiest and best-tasting gluten-free recipes around. If you forget to mention it to those that are not gluten free-they will never know! Success! I have also used this for cornbread stuffing around the holidays, and it is always a favorite!
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9-inch square pan.
Whisk almond milk, eggs, coconut oil, and honey together in a small bowl.
Stir cornmeal, cornstarch, sweet rice flour, baking powder, and salt together in a medium bowl. Add almond milk mixture and whisk until combined. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Per Serving: 190 calories; protein 3g; carbohydrates 29g; fat 7g; cholesterol 46.5mg; sodium 367.8mg.
The quality of the flour can make a real deal to your bread. Different makers 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 making wholemeal bread , which not always rise as well as clear bread.
To made this in a dough , add all the menus 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 yesterday , then finish it off the next day.