This cake like corn bread is so delicious, you won’t be able to stop at one piece. This recipe is a favorite in my family. It adds a special touch to any lunch or dinner. One of my favorite lunches is soup with a piece of this cornbread. It is just as good and in my opinion better than the wheat containing corn breads that I have tried, before becoming diagnosed with Celiac Disease. It will definelty help add a special touch to your families favourite gluten free dinner!
Ingredients: [‘bean flour’, ‘sorghum flour’, ‘cornstarch’, ‘tapioca flour’, ‘cornmeal’, ‘xanthan gum’, ‘egg substitute’, ‘sugar’, ‘baking soda’, ‘baking powder’, ‘salt’, ‘plain yogurt’, ‘eggs’, ‘margarine’, ‘orange juice’]
Quantity of Ingredients: [“”,”1/4 cup white bean flour”,”1/4 cup sorghum flour”,”1/4 cup cornstarch”,”1/4 cup tapioca flour”,”1 cup cornmeal”,”1/2 teaspoon xanthan gum”,”1 teaspoon egg substitute”,”1/4 cup sugar”,”1 teaspoon baking soda”,”1 teaspoon baking powder”,”3/4 teaspoon salt”,””,”1 cup plain yogurt”,”2 eggs”,”2 tablespoons margarine, melted “,”1/4 cup orange juice or 1/4 cup water”]
Number of Servings: 9
Steps: [‘Preheat oven to 400 degrees. Grease 8″ square pan.’, ‘In a mixing bowl, whisk together the dry ingredients. Set aside.’, ‘In a smaller bowl, blend the yogurt, beaten eggs, melted margarine, and orange juice.’, ‘Add the dry ingredients and stir until just blended.’, ‘Spoon the dough into the prepared pan and bake for 20-25 minutes, or until the bread springs back when gently pressed.’, ‘Cut into squares and serve warm or at room temperature.’]