The recipe for gluten-free and lactose-free corn bread is easy to make and delicious..
Making gluten-free bread can often seem daunting and even impossible., but when we find a good formula the scenario changes completely.
Learn how to make this delicious gluten-free/wheat-free and lactose-free/dairy-free bread in the composition to make your day to day tastier. If you want, you can make several recipes at once and freeze the already sliced bread., so you will have gluten-free bread to consume whenever you want.
Ingredients
- 150g rice flour (you can use the integral if you want)
- 150g corn flour (Corn meal)
- 100g sweet sprinkle
- 3,5g xanthan gum (In the video I give tips on how to do this measurement)
- 1 Coffee teaspoon salt
- 1/4 Cup of sugar
- 1 tablespoon or 1 dry yeast sachet
- 2 eggs
- 1/4 cup of vegetable oil
- 1 coffee spoon of vinegar (it can be apple or any other)
- 1 1/2 cup of warm water
Method of preparation
- Mix all the dry ingredients directly in the bowl of a stand mixer..
- Then mix the liquid ingredients.
- Blend with a mixer until the mixture is smooth..
- Transfer to a greased form with oil and rice flour..
- Sprinkle cornmeal on top if desired or add seeds like chia or flaxseed
- Cover with a tea towel and let it ferment for 30/40 minutes or until it grows and is within 1 shape edge finger.
- Place to bake in a preheated oven at 230ºC for 30/40 minutes.
Tips for making gluten-free and lactose-free corn bread work
The shape I use is 22x10cm. This shape is called a baby-size loaf pan. I like to use it because it leaves the slice of bread very large! But if you don't have it in your house, you can use any other bread pan.
Do not let the oven preheat for too long., especially if the day in your city is very hot. An oven that is too hot can shock the bread and make it sag., in addition to running the risk of burning on the outside and being raw on the inside. Therefore, I would say that 10 minutes preheating on a hot day is ideal and if it's a colder day, it can leave 15 minutes.
Also be careful with fermentation. If the bread rises too quickly and reaches the edge of the pan, runs the risk of spilling out of the mold as it rises even more in the oven.
In the video I made for the youtube channel of Feliz sem Gluten, I talk about measuring the xanthan gum and I show you the recipe step by step: