Gluten-free and lacto-free cornbread

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Gluten-free and lacto-free cornbread

Name: Gluten-free and lacto-free cornbread
Prep time: 4 h 10 min
Total time: 4 h 10 min
Yield: 10 null
Ingredients: 150 g Rice flour; 150 g Cornmeal; 100 g Sour or sweet povilho; 4 g Xanthan Gum; 1 coffee spoon Salt; 025 cup Brown sugar; 10 g Dry Biological Yeast; 2 unit(s) Eggs; 1 coffee spoon Vinegar; 125 cup Warm water; 025 cup Vegetable oil

🇧🇷Brazil

•

View in original language

(Português)

250 min(s)

10 servings

Gabriel Branco

@gabrielgssb

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

Mix all the dry elements very well.
Add the eggs, a little water and mix well.
Stir the dough until all the water is used (it is very dense).
Grease the pan, sprinkle with cornmeal and add the dough.
Let the dough rest until it doubles in size. About 20 minutes in two hot, but it can vary a little.
Leave the oven to heat for 15 minutes at 235-250 degrees.
Place the dough in the oven for about 40 minutes at 220-240 degrees.

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Gluten-free and lacto-free cornbread

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