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Gluten-free and lacto-free cornbread

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Gluten-free and lacto-free cornbread


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Tempo de preparo

250 min(s)


10 servings

Gabriel Branco

  • Ingredients
  • Recipe
  • Rice flour150 g
  • Cornmeal150 g
  • Sour or sweet povilho100 g
  • Xanthan Gum4 g
  • Salt1 coffee spoon
  • Brown sugar025 cup
  • Dry Biological Yeast10 g
  • Eggs2 unit(s)
  • Vinegar1 coffee spoon
  • Warm water125 cup
  • Vegetable oil025 cup
  1. Mix all the dry elements very well.
  2. Add the eggs, a little water and mix well.
  3. Stir the dough until all the water is used (it is very dense).
  4. Grease the pan, sprinkle with cornmeal and add the dough.
  5. Let the dough rest until it doubles in size. About 20 minutes in two hot, but it can vary a little.
  6. Leave the oven to heat for 15 minutes at 235-250 degrees.
  7. Place the dough in the oven for about 40 minutes at 220-240 degrees.

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