Cornbread - Gluten Free Corn Bread
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A Little Polenta, A Little Bread and A Little Torta Salta - Light and fragrant CornBread - Perfect for Gluten-free Snacks http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe 300 g yellow corn flour 80 g rice flour 12 g salt 350 ml buttermilk or milk 40 ml extra virgin olive oil 60 g (1 medium) eggs 10 g baking soda 10 g brown sugar Cornbread Preparation - Gluten-Free Corn Bread 1. In a bowl, combine the corn flour with the rice flour. Mix the flours with the baking soda, salt and brown sugar. 2. In the center, add an egg, the milk and the extra virgin olive oil, then knead until the mixture is free of lumps. Did you know that… Rice flour does not appear in the traditional recipe: in fact, the version we proposed was also designed for people who are gluten intolerant. Those who do not suffer from celiac disease can replace the rice flour with white flour if they wish. Again, the original cornbread recipe includes butter, here replaced by extra virgin olive oil. Cornbread is a typical American bread, often eaten during Thanksgiving, but its ability to absorb sauces makes it suitable for serving on any occasion and with any dish that requires it to be absorbed. 3. Leave to rest for ten minutes to allow the corn flour to swell. 4. In the meantime, preheat the oven to 180°C (fan assisted). 5. Pour the mixture into a 26 cm diameter pan lined with baking paper. 6. Bake the cornbread in the oven at 180°C for 30 minutes. 7. Remove from the oven, let cool for 10 minutes and serve sliced. Cornbread is ideal to accompany sauces and gravies, as an alternative to polenta. 8. Cornbread can be stored for 24-48 hours, in a plastic bag. *********** Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice
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