Gluten Free, Egg Free, Dairy Free Cornbread

Gluten Free, Egg Free, Dairy Free Cornbread


Ingredients:
1 cup yellow cornmeal
1/2 cup gluten-free flour blend (I get mine at Trader Joe’s. It’s a blend of brown rice flour, potato starch, rice flour, and tapioca flour.)
2 Tablespoons sugar
1 teaspoon salt
1 Tablespoon aluminum-free baking powder
1/2 teaspoon baking soda
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Instructions:
  • Pour the buttermilk and shortening into the dry ingredients and mix just until blended. Do not overmix.
  • Pour into greased muffin tins, or a greased 9 x 9 glass baking dish. For muffins, bake at 375 degrees for 22 minutes. For the 9 x 9 pan, bake at the same temperature, testing at 20 minutes for done-ness.
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  • For Full Instruction: http://smarttereachday.com

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