cornbread

Cornbread

A good old-fashioned recipe we like to serve with Jambalaya.  This is a gluten free, sugar free, dairy free version.  You can use 1 c. regular white flour to replace the quinoa flour and tapioca starch.  If you use regular wheat flour, omit the guar gum.

Cornbread

1 1/4 cups fine cornmeal
1/2 cup quinoa flour
1/2 cup tapioca starch
2 1/4 tsp guar gum
1/2 tsp. NOW white stevia extract powder OR 1/4 c. granulated sugar
2 tsp. baking powder
1 tsp salt
2 eggs
1/2 cup canola oil
1 c. rice milk OR regular milk

Preheat oven to 350 F.

Put cornmeal, flour, tapioca starch, guar gum, stevia, baking powder, and salt in medium sized mixing bowl. Combine slightly beaten eggs, canola oil, and rice milk in a small bowl. Add to the dry ingredients and stir till just mixed. Pour into a greased 9” square baking dish and bake at 350 F for 25-30 minutes or till lightly browned and firm to touch. Top with sugar free apricot jam or other topping.

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