cornbread gluten and corn free

Country Corn Bread Gluten and Corn Free

yeast
1 cup water
1/8 teaspoon unbuffered, corn-free vitamin C crystals
2 cups flour (amaranth, buckwheat, quinoa, or millet)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup oil (Coconut oil melted)
1-2 tablespoons water, optional
Preheat oven to 400 degrees. Oil and flour a pie plate or 8 inch baking pan. Combine the 1 cup water with vitamin C crystals and stir. Set aside to dissolve.Combine flour, baking soda, and salt in a bowl. Whisk well to distribute the soda.Add liquid with dissolved crystals and oil at the same time. Stir quickly with a few swift strokes, only until the dry ingredients become moist. The batter should be heavy but pourable. If necessary, add another 1 or 2 tablespoons of liquid. Scrape batter into the pan and bake 16 or 20 minutes or until a toothpick thrust in the center comes out clean and dry.
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