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Riceful Cornbread (Gluten-Free)

  • 2servings
  • 40minutes
  • 314calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup cooked brown rice (or white rice)

  2. 3/4 cup rice milk

  3. 1 tablespoon apple cider vinegar

  4. 1 egg

  5. 1/2 cup cornmeal (fine cornmeal)

  6. 1 tablespoon white sugar

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1 tablespoon vegetable oil (for greasing the pans)

Instructions Jump to Ingredients ↑

  1. Pour 1/2 tsbp vegetable oil in each mini loaf pan and place them in the oven - Turn the oven on to 400°F.

  2. Blend the cooked rice with the rice milk and apple cider vinegar until smooth, then add the egg and blend until just combined. In a bowl, stir together dry ingredients, then pour wet ingredients in and mix until combined.

  3. Pour the mixture into the heated mini loaf pans (Make sure they`re hot and be careful not to burn yourself. By pouring the mixture in the pan you will see the oil sizzle around it, which will create a nice crispy crust!) and place them in the oven.

  4. Bake for 30 minutes, then take them out of the oven and let cool for 2 minutes, then transfer to a cooling rack.

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