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gluten-free corn bread
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
1 servings
Cris Charmo
@crischarmo- Ingredients
- Recipe
- Cornmeal240 ml
- Sweet sprinkle240 g
- Sugar (For a sweeter weight)5 tablespoon
- Salt1 teaspoon
- Organic Dry Yeast1 tablespoon
- Eggs2 unit(s)
- Coconut oil or the oil of your choice4 tablespoon
- Water until set1/2 cup
- Xanthan Gom1/2 coffee spoon
- Add the cornmeal and the sweet sprinkle, the xanthan gum and mix the flours. Then add all the dry ingredients and mix again. Add the oil, the egg and mix. Finally, add the water little by little until the dough is homogeneous and with a cake texture, not too liquid. Grease a mold (the one I used measures 24cm x 09cm on average) with the same oil used in the recipe and sprinkle with cornmeal. Bake in a preheated oven at 180° for 35 minutes on average. Allow to cool completely before unmolding and cutting.
- Tip: Gluten free bread out of the freezer cakes!! Always store gluten-free breads frozen and sliced to maintain their properties. Defrost when ready to eat and reheat in a sandwich maker, frying pan, microwave, wherever you prefer, so that it becomes soft again.
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