Gluten-free and lactose-free bakery corn bread is one of those soft and tasty rounds, perfect for afternoon coffee. It's also a great snack idea to take on trips and to eat for breakfast..
To do gluten-free bread it's never easy but when it works, it's a joy.
Ingredients
- 270 g of gluten-free flour mix (I used Beladri but you can also use Schar)
- 100g of corn flour
- 1 teaspoon salt tea
- 2 teaspoons of dry biological yeast
- 2 eggs
- ¼ cup olive or sunflower oil
- 1 ¼ cup warm dairy-free milk (I used homemade rice milk, but you can use any other vegetable milk)
- 2 tablespoons of sugar
Use a form with a maximum size of 28×30 cm
If you have trouble finding any of these mixes in your city, check online:
Beladri gluten-free flour mix: https://amzn.to/3kCYHqE
Schar Gluten Free Flour Mix: https://amzn.to/3LGgkBz
Method of preparation
- First prepare the yeast, adding the same together with the sugar and 1/4 or a little more warm milk. Let it rest in a closed place while you prepare the other ingredients..
- In the mixer bowl add the gluten-free flour mix, corn flour and salt. Stir well.
- Now put the liquids: this, oil, the yeast ready, a little more milk and leave the rest of the milk to add when you are beating.
- Place the mixer on medium speed and add the rest of the milk little by little.. Whisk until smooth. The texture of the dough is soft but when you pick it up with a spoon it does not run out.
- Unite a form with oil and corn flour. With an ice cream scoop or some other spoon, take a little of the dough and with the help of another spoon, pour the dough into the mold. In the form size 28x30cm I made 4 ranks with 3 breads in each. The dough that was left I completed the breads that became smaller.
- Finally, Flatten the buns with the back of an oiled spoon to make them more round..
- Let it rise for a maximum of 1 hour, if you notice that it has doubled in size before that, you can put it to bake.
- Bake at 230ºC for 25 minutes. I left a few more 3 minutes on the grill but it's optional.
Watch the video on how to make gluten-free and lactose-free bakery corn bread
Tips for making corn bread work
- I recommend that you use the recommended flour mixes and absolutely not use Urbano's mix because I've already tested it and it didn't work.
- The form is a very important part of the recipe because if it is much larger than recommended, the bread will flatten. It needs to stick to each other to grow upwards..
- Do not leave more than necessary time in the oven., otherwise your bread will be hard.
- Do not let it grow for more than 1 hour as corn flour is drier and the longer you wait, more will leave the recipe dry and cracked. Note that mine cracked a lot probably because I left it growing for more than 1hr because the day was cold.
- When the temperature of the day is not hot, put the breads to rise in the microwave with a glass of hot water or in the oven with a mold with hot water to help.
Can I freeze gluten-free and lactose-free cornbread?
Sim! You can freeze the bread and when you eat put it 1 at 1min30 do not microwave. Does not lose consistency and softness!
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