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Recipes
Ingredients:
1 cup milk
1 egg
1/4 cup oil
1/4 teaspoon vinegar
1/3 cup potato starch
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 cup cornmeal
1/2 cup sugar
1/2 teaspoon xanthan gum
Directions:
Preheat oven to 375 degrees F. In a medium bowl, combine milk, egg, oil, and
vinegar. Mix well. Add all other ingredients and mix well, being sure to remove
any lumps. Batter will be thin. (Use a mixer as opposed to beating everything
together by hand.)
Pour batter into greased 8" x 8" baking pan. Bake 28 to 32 minutes,
until cornbread tests done with a toothpick and top is lightly browned.
Makes 9 servings.
Calories 205 Protein 3 g
Fat 7 g Fiber 1 g
Cholesterol 26 mg Sodium 470 mg
Carbohydrate 33 g
Tastes like 'real.' Store in the refrigerator, as GF products dry out more quickly than their wheat counterparts.
Highly recommended by my resident celiac.
Jan
Jan and Bob Wheeler
Chimney Corner Bed &
Breakfast and Cottages, Margaree Harbour, Nova Scotia.
Cape Breton: Nova Scotia's Masterpiece
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