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Gluten- Free Corn Bread 

Good Ole' Corn Bread

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  • 1/4 cup sorghum flour
  • 1/4 cup sweet rice flour
  • 1/4 tapioca starch
  • 1/4 cup potato starch
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/4 cup shortening (not butter)
  • 2 large eggs
  • 1 cup milk
  • 1 cup yellow cornmeal

Preheat oven to 425 degrees. Combine the flours by sifting them into a large bowl. Add remaining dry ingredients and stir. Cut the shortening into the flours, the way you would when making a pie dough. Combine the eggs and milk in a small bowl. Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined. Stir in the cornmeal, whisking fast. Do not over stir. Pour into a greased cast iron skillet.

Bake for 20 to 25 minutes, or until the sides of the corn bread are slightly shrinking from the skillet and a toothpick comes out clean. Serves 8.

* Look for gluten- free recipes now through Thanksgiving!

Appeared in print 11/11/09
  • Good Ole' Corn Bread

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