After several tries I finally made a great cornbread that you would never guess to be gluten-free.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.
Per Serving: 233 calories; protein 5.5g; carbohydrates 30.3g; fat 10.6g; cholesterol 63.7mg; sodium 405.2mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s 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 limit , as you can work it yesterday , then finish it off the next day.