bob red mill's gf all purpose baking flour or rice flour, potato starch & tapioca flour
NUTRITION INFO
Serving Size: 1 (83) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 186.3
Calories from Fat 30 g16 %
Total Fat 3.4 g5 %
Saturated Fat 1.3 g6 %
Cholesterol 57.1 mg
19 %
Sodium 317.2 mg
13 %
Total Carbohydrate
33.8 g
11 %
Dietary Fiber 1.9 g7 %
Sugars 6.8 g27 %
Protein 5.2 g
10 %
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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.