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Gluten-Free Cornbread

Prep Time: 5 min.
Cook Time: 25 min.
Total Time: 30 min.
Servings: 8

What you need

1 tablespoon baking powder
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
400 grams millet flour
300 grams potato starch
1 teaspoon psyllium husk
3/4 teaspoon salt
1/4 cup shortening (use a non-hydrogenated shortening), plus more for greasing the pan
1/4 cup sugar
300 grams sweet rice flour
1 cup yellow cornmeal

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How to do it

1. Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.

2. Mix the dry ingredients. Sift the flour into a large bowl.

3. Add the sugar, baking powder, psyllium husk and salt and stir.

4. Cut in the shortening.

5. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.

6. Add the wet ingredients.

7. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.

8. Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.

9. Bake the cornbread.

10. Pour the batter into the prepared pan.

11. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes.

12. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

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Nutrition

Calories
652.93cal ( 32.65% of daily need)
Fat
12.4g ( 19.08% of daily need)
Saturated Fat
3.17g ( 19.8% of daily need)
Carbohydrates
121.28g ( 40.43% of daily need)
Sugar
10.32g ( 11.47% of daily need)
Cholesterol
43.97mg ( 14.66% of daily need)
Sodium
271.84mg ( 11.82% of daily need)
Protein
14.5g ( 28.99% of daily need)
Manganese
1.21mg ( 60.36% of daily need)
Phosphorus
437.4mg ( 43.74% of daily need)
Selenium
28.16µg ( 40.23% of daily need)
Vitamin B6
0.78mg ( 39.24% of daily need)
Magnesium
123.08mg ( 30.77% of daily need)
Vitamin B3
5.82mg ( 29.11% of daily need)
Fiber
7.23g ( 28.91% of daily need)
Vitamin B1
0.42mg ( 28.21% of daily need)
Copper
0.45mg ( 22.73% of daily need)
Potassium
786.98mg ( 22.49% of daily need)
Iron
3.56mg ( 19.77% of daily need)
Zinc
2.7mg ( 18% of daily need)
Vitamin B5
1.56mg ( 15.63% of daily need)
Calcium
144.06mg ( 14.41% of daily need)
Folate
45.33µg ( 11.33% of daily need)
Vitamin B2
0.19mg ( 10.88% of daily need)
Vitamin E
0.79mg ( 5.29% of daily need)
Vitamin D
0.62µg ( 4.11% of daily need)
Vitamin B12
0.24µg ( 3.92% of daily need)
Vitamin K
3.97µg ( 3.78% of daily need)
Vitamin A
108.81IU ( 2.18% of daily need)
Vitamin C
1.43mg ( 1.73% of daily need)

Breakdown

Proteins
8.86%
Fat
17.05%
Carbs
74.09%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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