Ingredients
- ¾ cup cornmeal
- ½ cup tapioca flour
- ¼ cup white rice flour
- ¼ cup sorghum flour
- ¼ cup potato starch flour
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- ½ teaspoon guar gum
- 1¼ cups gluten-free almond, rice, soy or regular milk
- 1 teaspoon apple cider vinegar
- 0.33 cup sugar
- 2 eggs
- ¼ cup melted ghee
How to Make It
- Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).
- In medium bowl, stir together cornmeal, all flours, baking powder, baking soda, salt and both gums; set aside.
- In medium bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating continuously until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
- Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Serve warm.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 240 kcal Calories from Fat: 81 kcal |
|
% Daily Value*
|
| Total Fat 9 g 26% |
Saturated Fat 5 g 25% |
Trans Fat 0.0 g |
Cholesterol 60 mg 20% |
Sodium 540 mg 9% |
carbohydrates 37 g 28% |
Dietary Fiber 1 g 3% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |