High-Rising Gluten Free Corn Bread

Name: High-Rising Gluten Free Corn Bread
Cook time: 30 min
Total time: 30 min
Yield: 16 squares
Ingredients: 1 1/2 cups yellow cornmeal; 3/4 cup chickpea flour; 3/4 cup cornstarch; 1/4 cup powdered milk; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 teaspoon xanthan gum; 1/2 teaspoon baking soda; 5 tablespoons canola oil; 1/3 cup brown sugar; 1 1/2 cups water; 1 tablespoon white vinegar; 3 large eggs, beaten

Submitted by nicole.cpp

"This recipe is inspired by King Arthur Flour: http://www.kingarthurflour.com/recipes/gluten-free-cornbread-recipe. I adapted their recipe with an easy flour blend of my own, and the result was a ridiculously high-rising, hearty, and tasty bread. You can probably hand-mix it if you want."

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Ready In:: 30mins
Ingredients:: 13
Yields:: 16 squares

ingredients

1 ¹⁄₂ cups yellow cornmeal
³⁄₄ cup chickpea flour
³⁄₄ cup cornstarch
¹⁄₄ cup powdered milk
1 tablespoon baking powder
³⁄₄ teaspoon salt
1 teaspoon xanthan gum
¹⁄₂ teaspoon baking soda
5 tablespoons canola oil
¹⁄₃ cup brown sugar
1 ¹⁄₂ cups water
1 tablespoon white vinegar
3 large eggs, beaten

directions

1. Combine all wet ingredients in bowl of electric mixer.
2. Combine all dry ingredients in a separate bowl.
3. Beat at medium speed for 2-3 minutes, scraping the sides of the bowl to help it along if necessary.
4. Pour into a lightly-greased 8x8" square baking pan. It should be about the consistency of cake batter or a bit thicker.
5. Allow to sit for 10 minutes. Preheat oven to 375 degrees at this time.
6. Bake for 25-30 minutes, or until bread is golden brown and a knife inserted in the center comes out clean and dry.