Riceful Cornbread (Gluten-Free)

By Ravenhood on February 17, 2012

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Ingredients

    1. 3/4 cup cooked brown rice ( or white rice)
    2. 3/4 cup rice milk
    3. 1 tablespoon apple cider vinegar
    4. 1 egg
    5. 1/2 cup cornmeal ( fine cornmeal)
    6. 1 tablespoon white sugar
    7. 1/2 teaspoon salt
    8. 1/2 teaspoon baking powder
    9. 1/2 teaspoon baking soda
    10. 1 tablespoon vegetable oil ( for greasing the pans)

Directions

  1. Pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - Turn the oven on to 400°F.
  2. Blend the cooked rice with the rice milk and apple cider vinegar until smooth, then add the egg and blend until just combined. In a bowl, stir together dry ingredients, then pour wet ingredients in and mix until combined.
  3. Pour the mixture into the heated mini loaf pans (Make sure they`re hot and be careful not to burn yourself. By pouring the mixture in the pan you will see the oil sizzle around it, which will create a nice crispy crust!) and place them in the oven.
  4. Bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.
 
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