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 35-40 minutes makes 1 loaf

contains: egg

150g maize flour
150g rice flour
1 tsp gluten-free baking powder
½ tsp salt
3 tsp xanthum gum
50g chilled dairy-free margarine
2 large eggs
300ml sugar-free soya milk.

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a 450g loaf tin with dairy-free margarine.
2 Sift the flours into a large mixing bowl and stir in the baking powder, salt and xanthum gum. Cut the margarine into small pieces and, using cold fingertips, rub it into the flour until the mixture resembles breadcrumbs.
3 In a small bowl, beat the eggs and mix in the soya milk. Make a well in the centre of the flour mixture and pour the liquid into it, stirring thoroughly with a wooden spoon to incorporate all the flour into the liquid and make a smooth batter.
4 Pour into the prepared loaf tin and bake in the hot oven for 35–40 minutes until risen and golden brown. To check if it is cooked, insert a skewer into the centre of the loaf: if it comes out clean, it is cooked. 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

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