When I was off gluten for experimental purposes, I was dismayed that I could not eat bread – until I found I could make my own rice flour with a grinder, and substitute it for wheat flour. Hooray! This was my tasty substitute, found on the glutenfreecookingschool.com site.
Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch. The crust won’t be as crispy, but that’s the only difference.
- 1 Tbsp shortening or oil
- 1 1/4 c. white cornmeal
- 1/2 c. brown rice flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 Tbsp cider vinegar AND enough soy milk to equal two cups
- 2 eggs
- Preheat the oven to 400 degrees. Add the shortening or oil to a 10″ cast iron skillet and put the skillet in the oven to heat up.
- Mix all dry ingredients in a large bowl.
- Measure out 2 Tbsp. of cider vinegar into a 2 c. measure, and then add soy milk until you get to the 2 c. mark. The vinegar will curdle the soy milk, and give you a casein free buttermilk. Pour the milk and vinegar into a mixing bowl. Add the eggs to the milk and vinegar and whisk thoroughly.
- Add the wet ingredients to the dry ingredients and stir until well-mixed.
- Check the skillet and see if the oil/shortening has started to smoke a bit. Once it has, pull the oven rack out (with the skillet on it) and pour the cornbread batter into the skillet. It will sizzle and some of the oil will come up around the sides and onto the top of the batter. This is supposed to happen and is what makes the crispy crust. Here’s what it will look like.
- Cook the cornbread for 20 – 25 minutes. When it is done the top will be golden and the middle will be firm but slightly springy to the touch. If you like, rub some butter over the top of the crust at this point. After the bread has cooled for a few minutes, you can cut it into 8 wedges and then remove it from the skillet.
(Yield: 8 slices)