gluten free cornbread

We had bean soup and cornbread for dinner last night.  I actually made gluten free cornbread because the last time I made corn bread I made regular and gluten free corn bread.  There was no gluten free corn bread left in the house after that dinner.  It was that much better then regular made with wheat flour.

Gluten Free Corn Bread

2 eggs

1 tablespoon vinegar

15 tablespoons plain hempmilk

1/4 cup olive oil

3/4 teaspoon salt

1/4 cup brown sugar

2 teaspoons baking soda

2 teaspoons cream of tartar

1 cup cornmeal - any color or grind but not flour

5 ounces of gluten free flours (I used teff, sorghum, amaranth, and tapioca)

1 teaspoon xanathan gum

Preheat oven to 400 degrees fahrenheit.  Prepare an 8 inch by 8 inch pan (I just line with parchment paper).

 

In a bowl, mix the eggs, vinegar, and milk.  Add in the oil, salt, and sugar.  Mix well.

Measure 5 ounces of gluten free flours.  I used sorghum, amaranth, teff, and tapioca.  Sometimes I will use potato, rice, almond, buckwheat, corn, or millet.  But it has to be 5 ounces because that is the same weight as a cup of flour.  It can be your favorite or favorites.  I find a combination works best.  

Add the gluten free flours, cornmeal, baking soda, cream of tartar, and xanathan gum to the bowl  and mix.  It will be lumpy.  Pour into the prepared pan and spread flat.  Bake for 25 minutes or until a knife stuck in the center comes out clean.

Watch it disappear.  Especially if you spread with butter.  Enjoy!