Gluten-Free Blue Cornbread

Name: Gluten-Free Blue Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 pie, 8 serving(s)
Ingredients: 2/3 cup rice flour; 1/4 cup potato starch; 2 tablespoons tapioca starch; 1 cup blue cornmeal; 1 teaspoon xanthan gum; 4 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 eggs or 1/2 cup Egg Beaters egg substitute; 1 cup milk or 1 cup lactaid milk; bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

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Recipe by mattdegasperi

A moist and tasty cake-like blue cornbread! Copyright (c) Carol Fenster, Ph.D.

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READY IN: 30mins

SERVES: 8

YIELD: 1 pie

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup rice flour
¹⁄₄

cup potato starch
2

tablespoons tapioca starch
1

cup blue cornmeal
1

teaspoon xanthan gum
4

tablespoons sugar
1

tablespoon baking powder
¹⁄₂

teaspoon salt
2

eggs or 1/2 cup Egg Beaters egg substitute
1

cup milk or 1 cup lactaid milk
bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour

DIRECTIONS

Start by heavily greasing either a 9x9x2 inch baking pan or a 9 inch round glass baking container. Preheat oven to 425 degrees F.
In mixing bowl stir together everything, but the milk and eggs. Beat together the eggs and milk in a separate bowl. Add milk/eggs mixture to flour mixture or vice versa and stir until batter is smooth. The xanthan gum will make the batter gummy/rubbery the more you mix it past the point of being smooth.
Pour in greased baking pan and bake in oven for 20-25 minutes until knife comes out clean. Check after 15 minutes to see if cornbread is becoming brown on top. Remove cornbread when lightly brown on top.

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