corn bread
A deliciously light bread with a slightly sweet flavour and crunchy texture.
Gluten-free and dairy-free bread can be expensive, especially any made without yeast, so it's good to be able to make your own inexpensively. You can often buy maize and rice flour in bulk in supermarkets and, although the xanthum gum can cost a little more, you don't need to use very much. And in making your own, you can be sure that there aren't any extra ingredients which you don't want.
preparation time 10 minutes
cooking 35 to 40 minutes
makes 1 loaf
contains: egg
1 cup cornmeal ¾ cup plus 2½ tablespoons rice flour1 teaspoon gluten- free baking powder½ teaspoon salt
3 teaspoons xanthum gum4 tablespoons chilled dairy-free margarine, plus extra for greasing2 extra-large eggs 1⅓ cups sugar-free soymilk1 To make the bread, heat the oven to 400°F. Lightly grease a 9- x 5-inch bread pan with dairy-free margarine.
2 Sift the cornmeal and the rice flour into a large mixing bowl and stir in the gluten-free baking powder, salt and xanthum gum. Cut the dairy-free margarine into small pieces and, using cold fingertips, rub it into the flour until the mixture resembles bread crumbs.
3 In a small bowl, beat the eggs and mix in the soymilk. Make a well in the middle of the flour mixture and pour the liquid into it, stirring thoroughly with a wooden spoon to incorporate all the flour into the liquid to make a smooth batter.
4 Pour the batter into the prepared bread pan and bake in the hot oven 35 to 40 minutes until risen and golden brown. To check if it is baked through, insert a skewer into the middle of the loaf: if it comes out clean, the cornbread is baked; transfer to a wire rack and leave to cool completely before serving.
related ingredients: baking powder,
corn/maize flour,
rice flour,
soya milk,
xanthum gum
