This gluten-free and lactose-free corn bread promises to sweeten your afternoon coffee and make your day happier.!
It's a very easy and delicious recipe.. Remembering that this recipe is so simple that it doesn't use xanthan gum or gluten-free flour mix..
Cornbread is the kind of thing I always bought at the bakery before I found out I had celiac disease.. I took it with coffee in the afternoon and if there was leftover I still ate it for breakfast.. I ended up losing the custom over the years and after 8 years of diagnosis I decided that I wanted to eat bread.
I had to make my own gluten-free and lactose-free recipe and for that I based it on a recipe from my grandmother..
Ingredients
- 2 cups of cornmeal flour
- 1 ½ cup of sweet cornstarch
- 1 pitada salt
- 1 cup of demerara sugar
- ½ cup sunflower oil or some other vegetable oil
- 2 cups of vegetable drink or milk (I used homemade rice milk)
- 2 eggs
- 1 tablespoon of baking powder
- 1 tablespoon of fennel
Method of preparation
- First, put the dry ingredients in a bowl or directly in a pan., except the yeast and the fennel. Stir well.
- Add the liquid ingredients, except the eggs. Stir and liquefy over medium heat.
- Keep mixing these ingredients until it becomes a dough to shape. (basically when everything turns into a mass that comes off the bottom of the pan).
- Transfer to a bowl or pan, cover with plastic and place in the fridge to cool..
- After 30/40 minutes you can take the dough out of the fridge and add the eggs. I mixed it with my hands, but if you want and you can, you can use a very firm spoon or a very powerful mixer..
- Finally add the yeast and fennel and mix well..
- To model the breads you will need a medium cup with an oval base with 1 tablespoon of cornmeal. Take some dough with a spoon (little more than 1/2 soup spoon) and throw in the cup. Turn the cup quickly and let the shape of the cup shape the breads and grease them with flour.. Pour the bread directly into a greased roast with cornmeal or throw it in your hands and then put it in the mold.
- Bake in a preheated oven at 230°C for 50 a 60 minutes or until golden.
This step of modeling the breads can get a little confusing when described so I'll leave here the video showing how to make the gluten-free and lactose-free corn bread recipe
This way of modeling the buns is really important to do. Even in the video I show that I tried to model it by hand and I show the visual difference. believe, you will understand what I'm talking about if you watch.
in the rest, It's a simple and easy recipe to make., no expensive ingredients and it's delicious.
Can I freeze gluten-free and lactose-free cornbread?
Sim. You can freeze and when you want to eat, put 1 a 2 minutes in the microwave. I even recommend that you do this the next day too to eat it warm.. With coffe, it's perfect!
Let me know if you make this recipe and comment below if you have any questions..